PIZZA DOUGH RECIPES
Fred B. at Tony's International School of Pizza with Pizza Napoletana
Tony Gemignani's Authentic (and award winning) Neopolitan (wood burning) Pizza Dough Recipe
This is the recipe Tony taught us when I attended his "International School of Pizza" Class in Jan of 2010.
Caputo "oo" "Pizzeria" Flour in the Blue Bag 780g
Ice Cold Water 450ml
80 degree water 20ml
Dry Yeast 6g
Mix yeast into warm water. Put flour in a large bowl and make a well in the center. Pour cold water and yeast/water mixture into the bowl/flour and begin to mix using a spoon/etc. Mix for 5 minutes, then feel dough. If dough is dry add a little more water, if too wet (real sticky) add a little more flour. Mix for 2 more minutes then "turn out" the dough onto a work surface and begin to incorporate the salt. Continue kneading for 5 minutes until dough feels smooth. Form into a large ball and cover dough with plastic or moist towel and let sit for 10 minutes before "balling". Cut into 3 or 4 pieces and form into balls. Let sit, covered with plastic etc. for 8 hours at room temp before using or better yet, put balls in oiled plastic bags or sealed containers and refrigerate overnight. On day you want to use the balls, remove from refrigerator at least 3 hours before spreading, dressing and baking.
"official" ball size is 280g to 300g for "authentic" Vera Nepolitana pizza.
1 package active dry yeast
1 cup warm water
1 1/2 teaspoons sugar
3-4 cups all-purpose flour
2 tablesoones olive oil
1 teaspoon salt
Dissolve yeast in water with sugar and allow to proof. Mix 2 cups flour, oil, and salt in a large bowl. Add yeast mixture and beat until smooth. Stir in additional flour until the dough begins to form a ball and becomes easy to handle. Place the dough on a lightly floured pastry cloth and knead until the dough is smooth and elastic (8—10 minutes). Place the dough in a greased bowl, cover it and let it rise in a warm spot until dough doubles in size (approx. 1 hour). Punch down dough and knead it again. Allow to rise 20—30 minutes. Roll the dough into a circle, forming a 1/4 inch rim around the edges. Bake with toppings on your preheated pizza stone that has been sprinkled with cornmeal at a minimum of 450 deg. F until crust is golden brown.
"Same Day" Neopolitan Pizza Dough Recipe
500g Caputo Tipo 00 Pizzeria Flour
3g Active Dry Yeast
10g Kosher Salt
Mix in mixer on "slow" for 2 min
Put on faster / medium speed setting for 5 min
Then slow speed for 2 to 4 minutes.
Form into a ball and cover with damp towel and let rise until doubled aprox 2 hours
Punch Down, form into a large ball . then cut into 280 gram pieces and form into pizza balls. (See our video on how to do this)
Dust balls with flour.
Store under a damp towel or in dough trays or under plastic wrap.
The top of the doughballs should be soft and silky
They will be ready to use in aproximately one hour.
Quick BEER Pizza dough
2.5 cups unbleached all-purpose flour
1.5 cups semolina
2 tsp instant yeast
1 tsp baking powder
1.5 tsp salt (if using Kosher salt make it 2.5 tsp)
2 Tbs Olive oil
1.5 cups BEER (room temperature)
Mix and knead together all the ingredients by hand, dough machine or mixer until you've reached a smooth, soft dough.
Cover the dough and allow it to rise for 30 minutes or for up to 2 hours.
Makes 2 x 10 to 12" personal pizzas.