pizza dough recipe italian

Let stand for about 5-10 minutes just to ensure the yeast is activated. That means you can make it deep dish, thin and crispy, stuffed crust or every which way you like. We talk all the time about how great homemade food is, not just because we consider cooking to be a relaxing and satisfying experience, but because it’s so much more budget-friendly than going out and spilling all your money at a fancy restaurant. Let it sit for 8 minutes or so. With your knuckles or a couple of fingers make an indentation in the dough, If the indentation disappears, the dough needs more time to rise. Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. I’d love to learn how to twirl it. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. Highly recommend buying a electronic mail scale if your going to make bread products. Proof the yeast and mix dough ingredients. Thanks so much for the great recipe. Pizza should always be baked in a very hot oven 450F (250C). Ciao Jen – Instant dry yeast will work perfect. This simple and quick authentic Italian pizza dough recipe will make you wish you would have discovered it earlier. The Caputo flour is imported from Italy and Italian flour is best for pizza crust and pasta. However, if you like a thinner crust (as I do), it’s super easy to cut the dough in half after making it and prepare 2 pizzas with slightly thinner crust. Hi Cindy – If that is the conversion of the above metric units in US customary units, then yes. Use a wooden spoon to mix everything together to create a wet dough. Hi Linda, you could try to go to your local tile shop or hardware store and ask for a “baking stone”, which can be unglazed ceramic tiles, unglazed fired clay tiles and quarried tiles. Pizza / Bread. Turn … Hi there, this looks amazing! one recipe of pizza dough or dough you have purchased (note the recipe here requires 12-18 hrs to rest, so plan accordingly) extra virgin olive oil; Cut off a piece of dough, and roll it out on a well floured surface. Hello, thank you for this. .or 00. I am very happy that the recipe turns out great. Every recipe makes the same ignorant assumption. Thanks for the recipe! .0. . I am always try to improve every time I make pizza too! Let us know how it turns out! We use all-purpose flour because double zero is hard to find. Ciao! For the third pizza I top with chopped fresh tomatoes and sliced black olives and of course all the pizzas are topped with shredded firm mozzarella after they were baked. https://uncutrecipes.com/EN-Recipes-Italian/Pizza-Dough.html Thank you Amy! start pouring the flour in a large mixer bowl. Is this supposed to be 1 1/2 tablespoons of yeast or 1 1/2 teaspoons? Hope you pizza works out OK. Garlic. One question I still have tho’, I will use the oven, I’ve read in the above comments that you’ve said max temperature should be used, but for how long? If the yeast is active it will dissolve in the water and the mixture will bubble. Widely regarded as the best pizza chef in the world, Franco Pepe's pizza dough recipe is a closely-guarded secret. Esposito was asked to make a pizza for them. Wrap individually and freeze. Today I am sharing my recipe for Italian Pizza Dough that I have been using for years. Thanks for stopping by! It does make a big difference! Something for everyone! Wait until Jim hears he needs an oven to cook it. You say let it rise in the oven but don’t say anything about temperature? Do not over-knead. Punch dough down a few times and divide into 3 balls,  let dough rest for 20 minutes. Best Pizza Dough, an easy, homemade pizza dough recipe that will become your favorite go to for pizza night. Your email address will not be published. I started with my daughter’s favourite. Grazie mille Isaac! While this is a great recipe for 2-hour pizza, if you made the pizza dough OR wanted just one, it is a fabulous bonus the 2nd day. Hi Tina. … After rising, refrigerate bowl with dough for up to 5 days (do not punch down). Yep, it’s time to talk about what holds everything together–literally, so today’s article is about an authentic Italian pizza dough recipe. I’ve been looking for a pizza dough recipe to try vs purchasing dough from my pizza restaurant. If using food processor, continue running until dough forms a ball. Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. Simple to make and better than any store bought- 100%. You can knead it for about 15/20 minutes. Ciao Mahsa, the oven should be turn on from top and bottom at the same time. Grazie, grazie, grazie!! Buon Appetito! Once you decide to use it, leave it overnight to defrost so you’ll have the whole day for the dough to leaven – if you are makinh the pizza for dinner. With this Pizza Dough Recipe I made two large and one small pizza. To tell the truth some people will swear by bread flour, but I always use all purpose (11% protein or higher). Looking forward to trying your recipe! Ciao! Fried Bread Dough or Pizza Dough Pizza Fritta or Frittelle. i dont understand g ect could soemoen give me the reciipe with cups and tabl etc. Can’t wait to make my green pesto pizza with sweet peppers. Do you use a rolling pin or just stretch it by hand? Love the results…, Excellent, simple, authentic tasting recipe, thank you. Please let us know how it turns out! Proof the yeast and mix dough ingredients. The secret for the perfect pizza crust recipe. Happy New Year. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes. Also, make sure to use a scale and not US measurements. It is thought that the Italian baker Raffaele Esposito from Naples was the first to make a “pizza pie”. All Rights Reserved. Onions. For more detailed instructions on baking pizza, please check out the sheet pan pizza recipe now up. Award Winning Pizza Chef Francesco Spataro will show us how to make the perfect Pizza dough. Mix olive oil into flour and stir for 2 minutes. https://www.ricardocuisine.com/en/recipes/2049-homemade-pizza-dough If you do try it, please let us know how it turns out! 1 package (1/4 ounce) active dry yeast. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. Add the yeast mixture. Italian Pizza Recipe (Make it Like a Pro!) How to make Pizza dough – Homemade italian Pizza crust recipe – The Italian Granny Show. Best pizza base I have ever made, and I’ve made a lot. Excited to try with my boys Any thoughts on shaping the crust? Let it sit for 8 minutes or so. I found 4 cups – but it was so watery. Hi Vivian, thanks so much, so glad you enjoyed it. We use all-purpose flour because double zero is hard to find. It was T A longer leavening process will result in a better digestible dough and it will add taste and fragrance to the pizza. Hi Ginette – For this recipe you can use the active dry yeast and it will turn out great. Thank you, Hi Cynthia – you can use all-purpose flour or bread flour, check out this comment here. https://www.greatitalianchefs.com/recipes/perfect-pizza-recipe Shape into pizzas and cook until they JUST start to go brown. Required fields are marked *. It makes pizza just like your best pizzeria place. When a moon hits your eye like a big pizza pie/ That’s amore. Hi Jill, thanks so much, so glad you enjoyed it. I read on another site, that after the first resting, to punch down the dough to remove air bubbles then divide it and roll into balls. I’m sorry but here in Canada we have instant dried yeast and Active dry yeast…which one do I use. I use a cast iron skillet all the time. Grazie for stopping by and let me know how your pizza turns out! Ideally, you should let it triple in size (at least 3 hours). Thanks in advance. Does this recipe really only call for a little over 1/2 teaspoon of yeast for 8 cups of flour? Yes, it’s enough as long as you follow the directions in the recipe. Take out the oven and leave to cool. After adding ingredients, … Awesome Kevin! This recipe gives you a nice big ball of pizza dough that is perfect for a large homemade pizza. Extra tip: The key to get a pizza like in the picture above is to use a pizza stone trust me! Should you sieve the flour?? Hi Myra, no problem if you don’t have a mixer, you can totally make it by hand. This recipe is very close to the Vera Pizza Napoletana recipe I use except I use a longer second rise. Delicious Italian herbs, EVOO, a dash of garlic salt and sugar, flour, and the magic of yeast… and voila: the best dough around. But if you want to try something different why not give this Potato Pizza a try? I just wonder if 3 gr of yeast iwill be enough. Place it in a large bowl, cover with foil or a clean humid cloth, then let it rise in the oven with the light on. This site uses Akismet to reduce spam. Here in the US I usually use all-purpose flour which has good amount of protein and it turns out great. I usually add less when I add more toppings. This is my third time using this recipe and it’s my go to crust! l Add the warm water in a small bowl and sprinkle over 1 teaspoon of the sugar and the yeast; set aside so the yeast can proof. I start off with the skillet hot and with a couple of tbls of good olive oil in it. Ciao Sam – Any high protein flour is comparable, I usually use all-purpose or bread flour when I don’t find 00. Look no further! Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. What kind of yeast do you use for this recipe? Thanks for suggesting the oven, I am actually looking into buying one of the backyard ovens myself. I am so happy that it turns out great for you. In Italy it is so easy to get a good pizza dough. Continue with Machine or Hand. But bread flour, which has an higher amount of protein than all-purpose, is even better. I am only a novizio when it comes to pizza. My mouth is watering lol. This pizza dough recipe is made the classic Italian way. In a standing mixer bowl, add the cool water and dissolved yeast.With the mixer on slow speed, using the paddle blade, add about 1/3 or so of the Caputo 00 flour and mix (increasing the speed) for a minute or two, until a smooth “batter” forms. Always place it in a lightly oiled bowl and roll the dough to lightly cover it with oil first, the oil keeps from forming a crusty top on the dough and keeps is smooth and soft. You can use this dough recipe for pepperoni bread, calzone, fried dough, the possibilities are endless and all use a different temp. Hi Anna – Yes, you can use all-purpose flour. I will try it this evening. Turn the mix Remove the dough from the fridge and bring it to room temperature, about 30-60 minutes, punch it down, then divide it into 2 or 3 parts, again let it rest for about 20 minutes, form into your preferred shape and top as desired. Works good in my wood fired oven. Thank you! Looking forward to making my own REAL pizza. My stand mixer is a well-experienced (older) K5SS model, so I stayed close to the mixer to make sure the bowl didn’t jump off the arms. Easy recipe for pizza dough. Add the yeast and mix. Hi, is there a reason why you add the salt after the water and not together with the other dry ingredients at the very start? To prepare the dough for the pizza, start pouring the flour in a large mixer bowl. Filed Under: Bread & Yeast Breads, Main Dish, Most Posts, Pizza / Bread, Your email address will not be published. Grazie Kathy and let us know if your boys will like it! This is the preferred type of flour used to make Italian style pizza crusts and absorbs less liquid than all-purpose flour and creates the classic chewy crust. Sprinkle yeast on top and let sit for about 5 minutes or … In the 1500s in Naples, a popular flatbread called a ‘galette’ was referred to as a ‘pizza’ (literally, a ‘pie’ in Italian) and was a dish sold as street food for poorer people. no exaggeration! . Yes this recipe can be used for both types of dough. Chop fresh tomatoes (15-20 grape or cherry or 3-4 roma tomatoes)if you use roma tomatoes then remove the seeds, toss with 1 teaspoon oregano, 1 teaspoon basil (or even 5-6 fresh basil leaves chopped) 1-2 pinches salt and a tablespoon or 2 of olive oil. 4 Ingredients is all you need to make this Traditional Italian Pizza Dough recipe! Hi Nancy! Turn dough out onto a clean, dry surface and knead in more flour until the dough is no longer sticky. This is the easiest, BEST pizza dough recipe. I eat low carb but I am trying to find the perfect pizza crust. You can make it thin crust or thick crust whatever suits you, then you can top it with whatever fresh ingredients you want. -Place the bowl in a warm draft free area and let it rise for about two hours. If you’re not sure how to work with yeast or you’re nervous about making your own pizza dough, I can assure you, you’ve got this handled. I made this in a hurry and it came out sooooooo great!!!!! Sure, if you think it needs more salt. Make it by hand or in your stand up mixer. Glad you like it! I use a “Pizzaque”. In the bowl of your stand up mixer (or a large bowl if you knead by hand) add warm water then add yeast and sugar, let sit for 5 minutes, then stir to combine. You can leave the dough rising overnight, if that’s the case I suggest using less yeast. You can freeze it after the last proofing, simply wrap the dough balls with baking paper and then store them individually in plastic bags. The eye will tell you when it’s ready, it will also depend on the max temperature your oven will reach. Needless to say, the pizza is a symbol of Italian tradition, recognized worldwide. Place lukewarm (do not use hot water!) To make pizza up to 24 hours later, skip to step 5. – A Couple Cooks The dough can be kneaded by hand or by machine using the dough hook in your stand up mixer. my question is can this dough be made as a thick/hand tossed pizza as well as a thin crust pizza? Homemade Italian Herb Pizza Dough. Let the dough rise before freezing, then divide the dough into your desired pizza portions, place in airtight freezer bags and freeze. Ciao Sheena – I suggest warming up the oven to maximum (500F). Thank you. And if that wasn’t clear enough, here is another hint: we gave you an excellent marinara sauce recipe. The dough can certainly be done in the fridge, overnight works perfectly. Do you think this pizza would turn out just as good using the 00 gluten free flour? Flour Types Caputo Tipo 00 Flour is a specially milled flour that is superfine, almost like baby powder. Simply amazing recipe thank you! And what oven temp do you recommend? It is recommended that you freeze it before the leavening. Place dough in desired pizza or cookie sheets (lightly oiled) and fit dough into desired shapes (using your clean hands). It also helps to relax the gluten which makes the dough easier to roll and or shape. The dough comes together in less than 10 minutes, then it's all a matter of resting time. Didn’t it work for you? Hi thanx for sharing your pizza dough recipe. The difference between Pizza and Bread dough is Pizza dough is made with a higher protein flour other than that they both use the same ingredients, yeast, flour, salt and water. Good stuff. I added a bit more water than it was called in the recipe but it was simply delicious!!!! but oh boy, this isn’t going to be difficult for someone like me, my cooking skills are 0.5/10. Although it takes patience as far as letting it rise, it is worth the wait. This pizza dough is the best Italian pizza dough you will ever make. My mouth is watering too! Hi David – The oven should be off when the dough is rising. So glad to hear Don! We’ll add US conversions soon, in the meantime you can convert the ingredients using the search engine. By giving consent, you agree to allow us to collect information through cookies. It’s best to top your pizza let it cook then add the shredded mozzarella cheese and bake until melted. Enjoy! In a bowl (or food processor), mix 1.75 cups unbleached all-purpose flour or bread flour. Italian fried dough is pizza dough, deep-fried, and sprinkled with either powdered sugar, granulated sugar, and some cinnamon sugared. 3 1/2 to 4 cups bread flour, plus more for rolling. Unsubscribe at any time. Add the olive oil, flour and salt, with the hook attachment start to combine on low speed, scrape the hook and then raise to medium speed and knead for approximately 5 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading). In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved. This time I made 3 different types of Pizza, all easy and all delicious. thanks for sharing! If the dent remains, the bread is ready to bake. 3-1/2 to 4 cups all-purpose or 00 flour. Pre heat oven to 450° (250° celsius). Thanks Jon! In your house what day is pizza day? i will be using this recipe from now on! And trust me it is the best Pizza Dough. I have a question, should I turn on the oven from top and bottom at the same time or just top is enough? Whether you stick with the classic toppings or try experimenting new ones, you're sure to fall in love with this recipe! Happy New Year. 2 teaspoons kosher salt. From Homemade Pizza dough to yeast breads and sweets breads. This will take about an … Italian Pizza Dough Recipe – Naples Style. I’m confused how much flour to use. Thank you for this recipe, I’m wondering how much it yields. -Once the dough has risen, divide it into 2-3 rounds, make sure to cover the rounds with the kitchen cloth and let it rest for about 20-30 minutes. Everyone loves a good slice of pizza. In a large bowl, add water, oil, and sugar. Sometimes Friday or maybe even Saturday but last week it was Sunday! I prefer using the metric system when cooking. If you decide to try a longer leavening (the most common is 24h), I would reduce the amount of yeast to 1gr. Prepare the dough, place in a lightly greased bowl, cover with plastic wrap and let rise overnight in the refrigerator. I can’t find a proper conversion to cups. Place in a lightly oiled bowl and cover with plastic wrap and a large clean kitchen towel, leave in a warm draft- free place until doubled in bulk, approximately 2 hours.**. https://leitesculinaria.com/79749/recipes-semolina-pizza-dough.html In a medium bowl add a can of diced or pureed tomatoes, add 1 teaspoon oregano, 1 teaspoon basil, a sprinkle of salt, tablespoon or two of olive oil and stir to combine. Perfect either way. Only 10 minutes prep time with the hardest part just waiting for the dough to rise and cook. What temperature do you suggest when baking? This way your dough will spread and not spring back when you try to fit it into the pan. But when I tasted a pizza made with this dough, I thought no matter how good the bakery dough was, it was now a thing of the past for me. It depends on the type of yeast you use, its quantity and of course…how much time you have on hand. I usually make them about the size of the frying pan I’m using. I assume it’s meant to be on? Hi Aga – Yes, the salt can kill the yeast if it gets in direct contact with it. I just have plain white flour. You would also need a wooden pizza peel to transport the pizza from the counter to the oven! Last Updated November 13, 2020. Discover the quick and easy recipes for making pizza dough at home below. Make a well in the center of the flour and pour half the water mixture in. Copyright ©2020, An Italian in my Kitchen. It doesn’t need to rise twice and this recipe is delicious with just a first rise. In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive oil, 1/2 teaspoon oregano, basil, salt and pepper to taste, cook on medium for approximately 10 minutes. Add the yeast mixture. It’s a keeper! The secret is in the flour. What to do if you don’t have a pizza stone? I hope you’ll keep mastering towards your ideal perfection. I am not sure I have this. Will this be ok? Thanks. Hi Mitchell, thanks so much, that sounds delicious. Turn out the dough onto a well-floured surface and work it with your hands for about 5 minutes until smooth and elastic. Could I freeze some of the dough? thought I would try something new and I am so happy I did! No knead to roll the dough with a rolling pin, clean hands work best. If you don’t have 00 flour would regular plain flour work? It's so easy to make and you'll end up with the tastiest of pizza bases. Apparently the Italian King Umberto I and Queen Margherita visited Naples sometime in 1889. Add flour, yeast, sugar, salt and mixed herbs (optional) to a mixer bowl. But if you are looking for something amazing do as a lot of Italian Pizza places do and let the first rise happen in the fridge overnight, bring the dough to room temperature 30-45 minutes then punch it down and let rise a second time for about one hour. Pizza dough. It’s only 6 ingredients, has a fluffy crumb and a super crispy base and only takes 40 minutes to make start to finish. Not every pizzaiolo chooses to leave the dough resting for days before using it. My guess is that it wouldn’t be the same thing, but maybe it turns out ok. Hi Pete – Yes, any high protein flour is comparable to 00 flour. I cheated a bit,used a breadmaker, and added a little more yeast. Mix flour and salt in a large bowl. Light yet crunchy, it serves as the perfect base for any kind of pizza you can imagine. Made this for Christmas Eve! It’s also best to stretch the dough gently with your finger tips rather than using a rolling pin. Needless to say, the recipe will be a success! You can keep them in the freezer for up to 6 months. What I did different was to bake pizza on a pizza stone that was preheated to 450 degrees for 45 minutes and brushed top of stretched dough with a roasted garlic olive oil and added all toppings at once including cheese, baked for 18 mimutes and it came out beautifully. Making the authentic Italian pizza recipe at home is a fairly easy process, that doesn't require any special ingredients. Includes quick rise option if you just can't wait! This Pizza Dough can be made the same day or left to rise overnight in the fridge. If you are like us it could mean any day. This has, of course, evolved over the years, but something that hasn’t really changed is the preparation of the dough itself. -When making Homemade Pizza Dough be sure to knead the dough until it is smooth and elastic. Needless to say this pizza dough was one of those recipes that was passed down for I can’t tell you how many years. I set mine to 500 F. The temperature should be set to the maximum your oven is able heat. Thick or thin crust you decide. But I’ll give it my best to make this work. These are some of the best you will find. Cant’t wait to have really authentic Neapolitan pizza at my home! Please let us know if you have any other questions or if you make it, how it turns out. Start to mix the dough with … You guys asked for an easy pizza recipe and here it is! If you can’t find it, you can still cook the pizza on the oven tray, it will turn out the same though. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface. We won't send you spam. Far more accurate to use weight over volume. To make pizza now: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's very puffy. At this point, the dough may be punched down (deflated - the air bubbles pressed out) and stretched to form a pizza crust and used immediately (or it may be sealed tightly in freezer bags and frozen for later use; defrost in microwave for 5-7 minutes … Everyone loves a good slice of pizza. . Everyone raves about it! Delicious Italian herbs, EVOO, a dash of garlic salt and sugar, flour, and the magic of yeast… and voila: the best dough around. Dough will last up to 3 months in the freezer. Hi Jim – You can use the same procedure but using your hands. Nonnabox.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Step 1. 3.83 from 29 votes Print Who better to show you how to make pizza than Gennaro himself? When I put the pizza in the oven I always monitor the first pizza through the oven window to make sure that it’s cooking correctly. Turn dough out onto a floured … It's so easy to make and you'll end up with the tastiest of pizza bases. Need we say more? I never tried this recipe using gluten free flour, but I think it would turn out equally delicious! That pizza made me determined to make my own pizza dough from then on. Its humble beginnings were as a loaf of bread, enriched with all sorts of ingredients. I am going to make it this weekend too. The pizza stone made a total difference, thanks for the tip! Although he will never give up the recipe used at his restaurant Pepe in Grani, this one is pretty close and comes from the great man himself. When it gets to that point, keep kneading for about 15/20 minutes. Thats right just 4 simple ingredients and your on your way to making delicious traditional pizza dough just like the Italians! Pizza Dough Recipe. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Published July 22, 2020 By Rosemary 353 Comments. Turn the mixer on with the hook mounted on medium-to-low speed and start pouring the water little by little, making sure you wait for the previous dose to be absorbed by the flour. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour). He proceeded to top the pizza with fresh tomatoes, mozzarella cheese, and basil. (I hope they do!). In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved. I’m looking forward to making this with my son. Can this be frozen? Nothing better than homemade so when you are looking to make your own Homemade Pizza Dough then this is the best! Thanks! Fried dough, Pizza Fritta, Pizza Fritte, Fried Doughnuts, Zeppole, Funnel Cakes, Beignets, Johnny Cakes are just a few names of fried dough. https://www.thegayglobetrotter.com/italian-pizza-dough-recipe What if you haven’t got an effing mixer??? Add the salt and keep the mixer running until the salt is fully combined with the dough. I do not have a pizza stone nor is one available in my country (Ecuador). Hi Trisha – 1kg of flour equals to 8 cups. How to Make Easy Pizza Dough Recipe (thin crust dough) Stir yeast and sugar into water. 4 Ingredients is all you need to make this Traditional Italian Pizza Dough recipe! Tried this for the first time and it was pretty good, only thing is that it needs more salt, ill try 18g my next attempt… Also this is a lot of dough so be prepared to freeze some unless you have more than two people eating. How to Make Easy Pizza Dough Recipe (thin crust dough) Stir yeast and sugar into water. Simple to make and better than any store bought- 100%. Pour the water, olive oil, and honey into a measuring cup. Perfect pizza dough! To help personalize content, measure adverts and provide a safer experience, we use cookies. Here is another comment about temperature. Would you freeze before that last proofing stage? Thanks for this recipe!! A traditional Italian Pizza Dough recipe using tipo "00" Pizzeria Flour for a light and airy crust with a crispy exterior for the ultimate pizza experience. “Turn the mixer on”. 1 1/2 cups water, 110 degrees F Add the flour, a little at a time, … Learn how your comment data is processed. Keep kneading until the dough gets smooth and homogeneous. Once the dough has risen, transfer it on a work surface. Hi there, I’d like to know if you’ve had success keeping your dough in the fridge overnight or freezing it? I have used it for every pizza, it is so easy to make the outcome consistent. They used whatever ingredients they could get hold of and created the first Italian pizza dough recipe, topping it … When do you know that your pizza is ready? Looking for a homemade Italian Pizza Dough recipe? This Homemade Traditional Italian Pizza Dough Recipe, is the only Pizza Recipe you will ever need. Notify me of follow-up comments by email. Wait until the mixture has at least doubled in volume (after 1.5 h). That pizza was named Pizza Margherita and of course is still extremely popular today. 1 teaspoon sugar. Thoughts on leaving the dough to rise overnight? Excellent dough recipe. Plus, it never hurts getting compliments from your friends and family–they’ll be talking for years about that delicious chicken cacciatore. I started with this recipe a year ago and it launched my mission toward maestro. It heats to 850/900° in about six minutes, max. 1 envelope instant dry yeast. In a bowl (or food processor), mix 1.75 cups unbleached all-purpose flour or bread flour. Thank you for stopping by – ciao! Let us know how it turns out! It’s classified as 1. .

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