Great pizza starts with the right dough. Brian, our wholesale manager, has spent countless hours developing his special dough recipe and has been kind enough to share his secrets. Featuring Caputo 00 Flour, Brian’s dough provides the perfect canvas for any pizza.
From the dough, to the sauce and the toppings, shop all of Ditalia's Pizza Essentials Here!
INGREDIENTS
250 grams Caputo 00 Flour (about 2 cups)
1/4 cup warm water
1/2 cup cool water
1/4 tsp Active Dry Yeast
1 tsp Fine Sea Salt
1/2 tsp Granulated Sugar
PREPARATION
Dissolve the yeast in warm water with the sugar. In a standing mixer bowl, add the cool water and dissolved yeast.
With the mixer on slow speed, using the paddle blade, add about 1/3 or so of the Caputo 00 flour and mix (increasing the speed) for a minute or two, until a smooth “batter” forms. This helps to develop the gluten in the dough.
Add remaining Caputo 00 flour and salt. Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes.
First Proofing
Form dough into a ball and transfer to a bowl lightly oiled with extra virgin olive oil and cover with plastic wrap until rested and has slightly grown in size (approx 1.5 hours). Since very little yeast is used, the dough shouldn’t double in size, as is common for bread recipes.
Second Proofing
Remove dough from bowl and portion into two dough balls. Place on floured sheet pan, cover well with plastic wrap and a towel to make a tight seal, and refrigerate for 24 hours.
Remove dough balls from fridge 1.5 hours prior to making pizza. This allows the dough to reach room temperature, making it more workable.
HELPFUL TIPS
An alternative / quicker method is to forgo the 2nd long proof in the fridge and instead proof the dough the 2nd time at room temp (approximately 4 hours) Care must be taken so that the dough balls do not over proof (ie more than double in size). If it appears the dough would be ready too soon, it can simply be put in fridge to slow down the growing dough a bit. The goal is to have the dough “rise” in the oven – and making sure the dough doesn’t “over proof” is key!
The longer (refrigerated) second proofing yields a more favorable crust that tastes less “yeasty” & is definitely worth the extra preparation day.
The sugar simply helps with the browning of the crust in a conventional oven that tops out at about 500 degrees.
Use a baking stone or baking steel. Preheat oven for an hour at the maximum temperature prior making pizzas.
PIZZA ESSENTIALS
From the dough, to the sauce and the toppings, shop all of Ditalia's Pizza Essentials Here!
46 comments
This is the best recipe I’ve tried. Others have come out too chewy or dense but this is perfect. I’ve used it with both blue and purple Caputo…both are fine but the purple yields lighter and more airy crust. Definitely my husband favourite crust that I’ve tried (I’ve tried 5-6 different recipes before this one). He took one bite and said “that’s a keeper”. Comes out good in both my 550 home oven and my high heat pizza oven but it’s better in the higher temp. I love a bubbled, blistered crust. I use only San Mazanos, a little garlic, mozzarella, basil (after baking) and a little olive oil around the crust edge.
I’ve tried several Neopolitan dough recipes and this was the best. So easy to work with…doesnt shrink back at all so easy to stretch and shape. Could use a little more salt. I think I’ll try an extra 1/4 tsp next time.
Tried this recipe and Caputo 00 for the first time. AWESOME! Especially cooked on a pellet grill that does 600 degrees. Great crisp, chew, and a touch of smoke. Caputo 00 makes the difference.
Made my first pizza dough with Caputo 00 chefs flour and cooked the pizza tonight. Turned out amazing and better than any of my previous. I could tell when making the dough that it was going to be a different ballgame.
Why is it neccesary to sit the dough after the first proofing?
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