Basic Pizza Dough
INGREDIENTS
- 1 1/2 teaspoons active dry yeast
- 1 1/2 cups warm water (110F-115F)
- 3 1/2 to 3 3/4 cups unbleached all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon extra virgin olive oil
Pizza Marinara Topping
INGREDIENTS
- 1/2 cup crushed tomatoes
- 3 tablespoon extra virgin olive oil
- 24 oregano leaves, and 2 minced garlic
- 1/2 teaspoon fine sea salt
Pizza Formaggio e Pomodoro Topping
INGREDIENTS
- One 8 ounce ball fress fior di late mozzarella cheese, cut into small pieces
- 1/2 cup crushed tomatoes
- 3 tablespoons extra virgin olive oil.
Pizza Margherita Topping
INGREDIENTS
- 3 tablespoons extra virgin olive oil
- 1/2 cup tomato sauce
- One 8 ounce ball fresh fior di latte mozzarella cheese, cut into small pieces
- 12 fresh basil leaves
- 1/2 teaspoon fine sea salt
PIZZA DOUGH DIRECTIONS
In a large bowl, dissolve the yeast in 1/2-cup warm water. Allow the yeast to proof until it is foamy, about 10 minutes.
Add the remaining 1-cup of warm water, combining it well with the yeast. Add 3 cups of the flour and the salt. Mix the dough with your hands or use a mixer with a dough hook, adding the remaining flour as needed to make dough that holds together.
Place the dough on a floured surface and knead it for about 10 minutes, or until the dough is soft and not sticky. Grease a bowl with the olive oil. Put the dough in the bowl and turn a few times to coat with the oil. Cover the bowl tightly with plastic wrap and let it rise for 2 hours in a warm place.
Preheat the oven to 425ºF.
Punch down the dough and knead it for a few minutes on a lightly floured surface.
Divide the dough in half and roll each piece out on a floured surface into a 12-inch round and place the rounds on lightly oiled 13-inch pizza pans. Turn in the edges of the dough about 1/2 inch to form a rim. You can stretch the dough to fit an even larger pan if you wish. Place the dough on 2 wooden peels, dusted with cornmeal, if you plan to use baking stones to bake the pizza.
Brush each round with 1 tablespoon of the olive oil. Divide any of the toppings of your choice.
Divide and sprinkle on the salt and the remaining 1 tablespoon of oil.
Bake the pizzas for 25 to 30 minutes, or until the top and bottom crusts are nicely browned. Cut into wedges and serve immediately.
If using baking stones, preheat the stones in a 500ºF. oven for 20 minutes. Just before placing the pizza on the stone from the baking peel, sprinkle each stone with a handful of cornmeal. Bake the pizzaz for 20 to 25 minutes, or until the crust in nicely browned on the bottom.
Beer and Wine Pairings
Moretti Lager or a Coca-Cola is great with this incredible dish
However, Beulah prefers a lovely clean white wine like a Vernaccia or a Friulano…Both citrusy and bold.
Or if you like Red wine then a lovely Sangiovese or Barbera which has a cherryish/ smokey quality. Mmmm mmm.
Both of them rustic/ clean and enjoyable with the incredible taste of the crusty/cheesy goodness of the Original Napolitana.