This week I came to the realization that we build wood fired brick ovens, we teach pizza cooking classes and yet have never shared a pizza dough recipe in our blog.
The best pizza is going to be the one you make at home. Add to that a home made pizza dough and you will never eat a pizza outside of your home again.
Pizza Dough Recipe
The time you take to choose quality ingredients, mix the dough, ferment it overnight and to let it proof slowly will result in a flavorful and light dough that can’t be found in stores.
For the flour a good quality, high protein flour is best. I personally use unbleached bread flour or Neapolitan style pizza flour or 00 flour.
The salt, just like any ingredient should be of good quality. I prefer to use sea salt, as it contains less sodium and gives more flavor.
Dry yeast works well but I prefer using Starter or Levain or Sourdough.
The use of Levain gives a much more gentle fermentation and proofing result to the dough. To my taste buds, the delicate and sweet aroma of Levain is much more pleasing.
The olive oil, cold press, extra virgin, adds a subtle flavor that reminds me of my days in Provence, where every preparation requires olive oil. But it is optional.
Final ingredient, of course the water. When using a starter, make sure to use filtered water to ensure the natural yeast can work at their best.
Ingredients:
We have now included the oz, cup and spoons equivalents. Please know that it is not as accurate as the metric weighing system.
100% or 1000g or 35.25 oz (4 1/2 cups) bread or Neapolitan flour
60% or 600g or 21 oz (2 1/2 cups) cold water
5% or 50g or 2 oz (1/4 cup) olive oil (optional)
2% 20g or 3/4 oz (1 1/2 teaspoon) salt
2% 20g or 3/4 oz (1 1/2 teaspoons) starter/levain
or .5% of instant dry yeast
Two days before:
In a large mixing bowl, combine water, olive oil, salt and yeast/starter. Mix well with a whisk for a couple of minutes.
Add the flour and mix for until all the flour and water is incorporated
Let it rest for 10 minutes
Mix with the dough hook for 5 to 6 minutes r by hand for 10 minutes
Let it rest for 10 minutes
A second time Mix with the dough hook for 5 to 6 minutes r by hand for 10 minutes
Cover with a plastic film and refrigerate overnight
This dough will keep well in the fridge for up to 3 days
The day before:
Divide the dough to make about 200g to 250g dough balls. Place in a container covered with a lid or plastic film. Always leave a little gap when covering the dough so it can breathe.
Let it proof in the refrigerator.
The day of:
Let them rise for 3 to 5 hours at room temperature. On hot summer days this may take a lot less time. You should be able make 6 to 7 pizzas 12″ in diameter.
Bon apéttit! Antoine Cantarel
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