Pizza Dough

 Giuseppe's Pizza

The secret to a successful pizza dough is understanding the liquid to flour ratio and knowing how the dough should feel and if it needs more of less of one ingredient. This can only be learned by practice and seeing what works and what doesn't. I have had a great deal of pizza flops and I still do! Too much flour, not enough flour, too much kneading, not enough kneading... So I guess my point is be easy on yourself because it is a skill.  

I find working the dough with my hands both therapeutic and creative. It also gives me a better feel for what I need to add and when it is ready to proof. The recipe that I use for pizza is my brother Giuseppe's. He is an amazing home cook and has inspired me on a regular basis ( a little friendly competition between siblings is a good thing!) He loves to cook and we get so excited when we are invited to his house because we know we are getting authentic and delicious meals made with love. As always, the flour measurements are a good estimate. You may need to add more or not use all of it.  It is always a good idea to add a little bit at a time so it doesn't become too wet. Toppings for pizza are endless. Let your creativity and your taste buds be your guide! 

Ingredients

• 6 cups - 1 Kg double zero flour for pizza or all purpose unbleached flour 
• cornmeal for dusting pizza pans 
• 2.5 cups of tepid water (not hot and not cold)
• 2 tsp white granulated sugar
• 1.5 tbsp extra virgin olive oil (reserve 1 tbsp for later use)-optional for use in dough
• 1 tbsp dry active yeast
• 2 tsp fine salt

             

Directions

1. Stir sugar into tepid water until it has dissolved
2. Sprinkle yeast on top of water and let it rest for about 10 minutes and then stir into water. The yeast will come together and form a murky, bubbly topping.
3.  Measure flour into a bowl and mix in the salt. It is important to stir in the salt so that it is incorporated into the flour. I use a whisk to do this. The salt will destroy the yeast if it is added on its own.
4. Remove a cup of flour mixture for later use.
5. Using another large bowl, add 2 cups of the flour and salt mixture. Make a well and add the stirred water to it. 
6. Using your hand begin to stir the flour into the water. 
7. Continue to stir and add the rest of flour (except for reserved cup) to the mixture. 
8. When the dough has mostly come together add 1/2 tbsp of the olive oil.
9. Once the dough mixture is well mixed remove it from the bowl and place it on a floured surface ( I go directly on my granite countertop).
10. Begin to knead dough gradually adding in the reserved flour. If your hands get sticky, wash and dry them. You can judge by eye and feel-if the dough is still too sticky then you will need more flour. If the dough is too dry then add a tsp of water at a time (tepid). The dough should be kneaded for 10 minutes to activate the glutens. 
11. Form the dough into a ball.
12. Pour the reserved tbsp of olive oil into the large bowl. Using your hands, spread the oil on the sides and bottom of bowl. Then take your hands and rub the oil on the top and sides of dough.
13. Place the dough in the bowl.
14. Cover loosely with plastic wrap. Cover the actual dough but do not tighten the wrap. It should sit loosely on the oiled dough. Make sure that it is covered completely. Then wrap bowl in a towel or tea towel.
15. Place bowl in a warm spot. My mother would actually put the bowl under the blankets in the bed. I put mine on the counter close to the fridge where it is a bit warmer. My brother puts his in the oven and turns on the oven light. Do not turn on the stove.
16. Let your dough rest for 1 hour minimum but it can rest for hours on the counter. I rested mine for 3 hours the other day. 
17. Remove dough from bowl and place onto a floured wooden surface. Cut the dough into 2 or 3 depending how big you want your pizzas to be.
18. Dust your pans with corn meal.
19. Gently stretch the dough in your hands first working in a circular pattern and then place the dough directly onto the pan. Press down to flatten and remove any bubbles. Using your hands spread the dough to the thickness and size you desire. Repeat with other dough.
20. Brush olive oil on the dough and cover with plastic wrap. 
21. Let sit on counter for half an hour
22. Pizza is ready for toppings!
23. Bake pizza at 475-500 degrees. It does not take long and time varies depending on thickness. Pizza is done when you can easily lift up pizza crust from pan and it is a lovely golden brown on bottom!

Pesto based pizza with roasted red peppers, sundried tomatoes, artichokes and hot peppers

Buon Appetito!

Fatto con amore,

Elena 💜

instagram @mangia.con.elena