Pizza Dough

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Pizza Dough

This pizza dough is the base for all of my brick oven pizza. Preparing it in advance, at least a day ahead, is what gives it all of the bubbly, chewy goodness. You can top it with your favorite sauce. I make my own marinara, alfredo or garlic butter depending on what I'm topping it with.

Ingredients

  • 5 Cup all purpose or 00 flour + some for dusting
  • 1 1/2 tsp active dry yeast
  • 1 1/2 tsp  sea salt
  • 2 1/4 cup COLD water Trust me, use cold water
  • 1 tbs extra virgin olive oil
  • Any of your favorite toppings

Instructions

  • Preheat your oven as high as it will go for at least 45 minutes to one hour.
  • In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and active dry yeast on low speed until all is incorporated then add the COLD water.
  • Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.
  • (If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water).
  • After the 8 minutes have passed remove the dough from the kitchen aid and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area if using immediately. I put the dough directly into the refrigerator for 24 -48 hours.
  • Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).
  • Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).
  • Gently slide the pie on the preheated pizza stone in a hot 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.
  • Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.

Notes

Make sure to preheat your oven with the pizza stone in it for at least 45 minutes, and finish cooking the pizza under the broiler for a nice charred touch. If topping with heirloom tomato slices, make sure to use the firm ones, otherwise the pizza would be watery. Thin firm slices is what you want. We found this recipe on https://ciaoflorentina.com/rustic-pizza-dough-recipe/