All of us get kinda sucky, but very necessary jobs when we’re in high school. It is the time when parents stop paying for everything (and you stop wanting to tell them what you’re actually buying) so the need for some sort of cash flow must interrupt our social lives. For me that interruption came in the form of pizza.
The job wasn’t horrible (though I did gain a lot of weight from it *g*) but besides giving me money, it also ended up giving me the desire to figure out how to make the perfect pizza at home, and living in New York just raised the bar that much higher.
I have a decent-but-not great recipe that I have been using for a while for the dough but for some reason I could never get it just right, and of course it always took forever to cook.
Well, I was doing my random blog surfing one day and happened upon this recipe on 101 Cookbooks that sounded awesome and soon realized that I had to try it….and I had to get a baking stone. I now have a brand new baking stone, and can now try it! Horray!
If you decide to try this yourself please note you do need to start the day before you actually want it. And as any pizza dough you can freeze it for later. 🙂
Napoletana Pizza Dough
Slightly adapted from: 101 Cookbooks
4 1/2 cups (20.25 ounces) bread flour
2 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold (40°F)
Semolina flour or cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl. With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed. If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this until the dough is smooth. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on your work surface and transfer the dough. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Cut the dough into 6 equal pieces. You can dip the scraper into the water between cuts to keep the dough from sticking to it. Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. Add more flour if the dough sticks to your hands. Transfer the dough balls to the sheet pan, mist the dough generously with spray oil and slip the pan into a plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough.
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone in the oven. Preheat the oven as hot as possible. If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Cover your hands with flour including the backs of your hands and knuckles, and lift 1 piece of dough carefully. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn’t as effective as the toss method. I couldn’t toss it but I let it hang and kept rotating the dough, letting gravity stretch it out.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide (I placed it on a sheet of parchment paper). Lightly top it with sauce and then with your other toppings.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving. Enjoy.
I hope you try this yourself sometime cause it’s really great an awesome recipe. I have never made a dough that was as soft and pliable. It is ridiculously easy to shape, and I have never made a tastier pizza at home, and I’ve even had worse at a restaurant (though not in NY, of course). I plan to indulge in a lot of cheesy recipes this weekend so I hope you’ll sick around for them. It should be much fun for all 🙂