By: Rocco Agostino – Chef

Ingredients:

Active Dry Yeast Pizza Dough

  • Flour 500 g
  • Water 350 g
  • Salt 15 g
  • Olive Oil 20 g
  • Dry Active Yeast 7 g
  • Sugar 12 g

Directions

Active Dry Yeast Pizza Dough

Mix all ingredients in a bowl until it resembles a shaggy consistency and let rest for 30 mins.

Turn the dough out onto a lightly floured surface and knead until you have a smooth dough, (light dust with flour as needed), and let rest in a lightly oiled bowl for 30 mins.

Turn dough out onto a lightly floured surface and cut the dough into 300 g portions (you should get
3 dough total).

Fold each portion into itself, then cup the dough and roll on the counter until it comes together into a tight ball.

Place each dough in a bowl that has

been lightly oiled, cover with saran wrap and let sit for 30 mins.

After the last 30 min rest period, place the dough in the fridge overnight.

The dough can be used up to 2-3 days after being made.

Remove the dough at least 30 mins before using.

Ingredients:

  • Sourdough Starter Pizza Dough
  • Flour 407 g
  • Water 240 g
  • Salt 15 g
  • Olive Oil 20 g
  • Sourdough Starter 250 g

Directions

Sourdough Starter Pizza Dough

Mix all ingredients in a bowl until it resembles a shaggy consistency and let rest for 1 hr.

Turn the dough out onto a lightly floured surface and knead until you have a smooth dough, dust with flour as needed, and let rest in a lightly oiled bowl for 1 hr.

Turn dough out onto a lightly floured surface and cut the dough into 300 g portions you should get
3 dough total.

Fold each portion into itself, then cup the dough and roll on the counter until it comes together into a tight ball.

Place each dough in a bowl that has been lightly oiled, cover with

saran wrap and let sit for 2 hrs.

After the 2 hr. rest period, place the dough in the fridge overnight.

The dough can be used up to 3 days after being made.

Remove the dough at least 30 mins before using.

Directions

Stretching the Dough

You can find videos on how to stretch the dough which is similar weather you made a ADY Pizza Dough or Sourdough Pizza Dough. (one key to stretching is to make sure you have enough flour on the surface that the dough does not stick to the surface or the peel that you use to transfer the dough from the count to the oven).

Dressing the Pizza Dough

The Pizza dough is a blank canvas and you can dress it any way to like. One of the ways we like to dress our pizza’s at home is:

Ingredients are in order of how they would be put on the pizza:

  • ¼ cup canned tomato simply lightly pureed with a touch of salt – usually 10 g salt for 50 oz can of tomato
  • ¼ cup of shredded mozzarella any firm mozzarella works
  • 2 tbsp of grated parmigiana cheese
  • 10 – 15 slices of pepperoni
  • 70 – 80 g of fresh mozzarella any fresh mozzarella that you can find works, we use Quality Cheese brand of fresh mozzarella
  • 1 tbsp olive oil

Directions

Cooking the Pizza:

Having a pizza stone is the best way to cook the pizza in a home oven.
A large cast iron pan turn upside down would work too.
Or a sheet pan turn upside down would work too.
Pre-heat the oven to 550 F with the pizza stone in it.
Dress your pizza once the oven is to temp. If you dress your pizza and have to wait for the oven, there is a good chance that the dough will stick and be harder to pick up and put in the oven.
Cook the pizza for 5 – 7 mins it will depend on your oven and how hot it gets Until the crust is a nice golden and has slight blistering.

Remove from the oven and place on a cutting surface, and cut into 4 or 8 slices.

Enjoy

Please share, thank you!

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