Italian Wood Oven Pizza Dough

With these things in mind chef leo spizzirri master instruttore pfc and co founder of the north american pizza and culinary academy developed this recipe for a.

Italian wood oven pizza dough. They sheepishly sent us a home recipe. Make it by hand or in your stand up mixer. Sometimes you just need a bit of dough for a small group and you don t want to drag out a big mixer for the effort. 1946 in modena italy is the master oven builder responsible for the world renown of the pavesi brand.

For easiest assembly shred the cheese and prepare the sauce and toppings ahead of time. This recipe uses bakers percentages which means the amount of water added is based on the total amount of flour. This pizza dough can be made the same day or left to rise overnight in the fridge. This dough is 65 hydration 3 salt and 25 yeast active dry.

This homemade traditional italian pizza dough recipe is the only pizza recipe you will ever need. Fresh yeast 10g or dry yeast 5g flour 1 7kg 1 9kg depending on strength plain flour or 00 double zero. Flour water yeast and salt. Pizza cooks quick in a wood fired oven so assembly needs to be fairly quick as well.

That adequately serves a party of 10 14 people. Vegan perfect for strombolli calzone focaccia bread sticks and even for the outdoor pizza oven. Water cold 1 litre 1000ml sea salt 50g. There can also be something soothing about getting your hands into a ball of dough and working it to perfection.

I hate the term neapolitan style it either is or it isn t. Ingredients 600 g 00 flour 390 g. A true neapolitan dough is made up of only four ingredients. The cook time should be 90 seconds.

The oven temperature is crucial as well. Just because you re baking pizzas in a wood fired oven does not mean that you re making neapolitan pizza. Thin and crispy crust yet still a little chewy. A word about neapolitan dough.

This pizza dough can be made in 40 seconds flat using a food processor see 2nd recipe card below or just 5 minutes of hand kneading. Once the oven is nearly ready and the wood has turned to coals i start preparing the pizzas indoors. Aldo studied as a refractory engineer for the ceramic goods industry designing the refractory ovens to bake ceramic household products. We called them asnd said that often for a smaller party we only use 20.

It makes a pizza crust like you get at italian wood fired pizzerias puffy edges with a chewy crumb enough structure so you can pick up slices rather than being a sloppy mess. The original recipe sent to us called for 50 of unbleached flour. This recipe is also intended for a wood fired oven with the temperature around 900 degrees. Made with active dry yeast amazon flour and cold water no proofing required.

I assemble on smaller pizza peels for easy transportation outside. This makes 4 or 5 dough balls each making a 14 16 pizza. This is a recipe sent to us from woodstone the makers of our pizza oven. Make a typical pizza margherita or a popular pizza.