|
|
Isernio Pizza Dough
This is a classic Neapolitan pizza dough, appropriate for use in any recipe. If you do not wish to use all the dough at once, separate the remainder into equal portions, wrap in double plastic wrap and freeze for later use. When ready to use, simply remove from freezer and allow the dough to thaw and proof prior to rolling. Whether you make
your own dough or not, use the instructions below for baking all of your pizzas. |
|
|
|
Ingredients |
|
1 |
envelope (2-1/2 tsps.) yeast, dried |
|
1 |
cup warm water |
|
4 |
cups (scooped & leveled) unbleached all-purpose flour |
|
3/4 |
tsp. salt, preferably sea salt |
|
1/2 |
cup warm water |
|
2 |
tbsps. olive oil, extra virgin |
|
|
|
|
|
Method |
|
 In a 2-cup glass measure, with a table fork, dissolve the yeast in the 1 cup of warm water. Stir in ½ cup of the flour, cover with a dishtowel and let it stand until the mixture foams up to about double – to 2 cups – about 30 minutes. |
|
In a large bowl, combine 3 ½ cups of the flour with the salt. Stirring the yeast mixture, the remaining ½ cup of warm water and the olive oil. Stir until the dough masses together. (This can be done using an electric mixer.) Gather the dough into a ball and
turn it onto a lightly floured work surface. Knead, folding and turning the dough onto itself, then pushing it away from you with the heel of your hand, about 10 to 12 minutes, adding, little by little, just enough flour to keep the dough from sticking. Be careful not to add too much flour or too much at a time – this will make the dough brittle and floury in flavor. When you have
finished, the dough should not stick to the board; it should be smooth, silken, slightly damp on the surface, and very elastic. Dust the dough lightly all over with flour and place in a bowl to rise, covered with a clean dishtowel, for about 1 hour, or until it has slightly more than doubled in bulk. |
|
While the dough is rising, and at least 30 minutes before baking, place an oven rack on the lowest level, preferably holding a pizza stone, and preheat oven to 500 degrees. |
|
Punch down the dough and divide into 4 parts. If you are not going to use all the dough at once, wrap portions as indicated above for freezing. |
|
Flatten the dough ball into a thick disk. On a lightly floured surface, rotating the disk as you go, flatten the center of the pizza with your fingertips or heel of your hand. When a ridge of dough starts appearing on the parameter of the
disk, lift the dough up with both hands, and holding onto the ridge, let gravity and the weight of the dough stretch the circle. Keep turning the dough to get a relatively even 10-inch circle. Keep puling the ridge so the circle gets larger. Be careful not to make the center too thin or the ridge more than ½ inch deep. At some point the pizza will become too flimsy to handle. Now
spread the formed pizza dough onto a large baking sheet or wooden peel that has been lightly dusted with flour or cornmeal.
Alternatively, you can roll the dough with a rolling pin, however the above method – once mastered – is actually easier! |
|
Top as desired. |
Bake for 6 to 8 minutes, depending on your oven and on how well done you like the pizza. The edge should be tinged with brown. Simple herb and olive oil toppings require less cooking time than tomato or other
heavier/moister toppings.
Yield: Four 9-inch to 10-inch pizzas |
Isernio Pizza Sauce |
|
|
Return to Recipe List
|
|
|
|
|
ISERNIO'S
5600 Seventh Avenue South, Seattle, WA 98108
Tel.: (206) 762-6207 Toll-free: 1-888-495-8674
Fax: (206) 762-5259 Email: info@isernio.com
|
|
