Pizza Dough

Pizza Dough Recipe Serves 2-4

This dish makes for a great aperitivo (appetizer). This is easy to make dough, however, due to proving you must allow 12-13 hours from start to finish. We utilized a pizza stone for a crispy bottom.

Ingredients:

500g Le 5 Stagioni Napoletana “00” Pizza Flour*

295g warm water

1.5g yeast

15g salt

Method:

Dissolve the salt into the water.

Add 10% of the flour and yeast into the water and begin mixing. Continue to add a bit at a time. You can do this in a bowl or in a mixer with a dough hook. Mix for 10 minutes to form gluten.

Cover with a damp towel. Rest for 30 minutes, and cut and shape into 3 (275g each) balls. Rest another 10-12 hours at room temperature with a damp towel overtop, once doubled in size begin to shape.

Preheat Oven 450F with a pizza stone, if you do not have a pizza stone sprinkle semolina or cornmeal onto a sheet pan to bake your pizza. Add your toppings and bake for 8 minutes. If you’d like the top to get more golden brown, turn on the broiler for a minute.

*We do not recommend substituting the flour for this recipe due to it was created for the protein and gluten structure specifically for pizza dough.

Pizza Topping Ideas:

• Tomato Sauce, Garlic, Anchovy, Sautéed Oyster Mushroom

• Tomato Sauce, Parmesan, Mozzarella, Soppressata

• Tomato Sauce, Parmesan, Fresno Chilies, Mint, Luxardo Cherries, Pickled Shallot

• Tomato Sauce, Parmesan, Anchovy, Pineapple

• Olive Oil, Garlic, Mozzarella, Basil, Balsamic Vinegar