Authentic Italian Pizza Recipe
Authentic Italian Pizza Recipe.
This pizza recipe is really easy. I make my dough and sauce a day or two in advance and everyone who I have made it for never leaves a crumb behind. The smell of the pizza is so good it warms your home with such goodness the aroma will have your mouth watering. I hope you enjoy and have a fun making your very own pizza.
(Makes three
12" pies or two large 16" pies) You'll be making pies like a pro before you know it.
The Basic Dough:
You can mix by hand or with your bread machine. I use my bread machine because it kneads and rises the dough at the right temperature and doesn't make a mess.
You can mix by hand or with your bread machine. I use my bread machine because it kneads and rises the dough at the right temperature and doesn't make a mess.
Hand Mixing Method. In a large bowl add the ingredients. Using a wooden spoon mix until a dough forms. Transfer dough to a floured work surface and knead for 6-8 minutes till a smooth ball forms.Adding more flour if needed while working the dough. Place dough ball in large deep bowl lightly coated with olive oil and coat both sides of dough. Cover top of bowl with plastic wrap or towel and let rise for 2 1/2 hrs or dough has doubled in size at room temperature.
Bread machine method.
Add all ingredients in order to the bread machine on dough cycle (Mine has a pizza dough cycle which does NOT cook the dough.) with dough paddle in place , hit start and wait till the the timer goes off. And your ready to make dough balls and store them .
Ingredients:
1) 1 cup and 2 tablespoons of Luke warm water. (I use
IMPORTED Natural Water from the mountains / bottled at the source in Tuscany
Italy. ACQUA PANNA is the name. Most Large grocery stores carry this.)
2) 2 Tsp. of active dry yeast. ( I use SAF Instant Yeast - Red Label (I buy online) which I store in a Tupperware in the refrigerator)
3) 2 cups of King Arthur bread flour. ( I use 2 3/4 cup of Antimo Caputo 00 Pizzeria Flour. (I buy online) you need more of this flour because it is milled very fine.)
4)
Once your dough is ready to be stored for the cold rise. Cold Rise is letting the dough rise again in the refrigerator.
Once your dough is ready to be stored for the cold rise. Cold Rise is letting the dough rise again in the refrigerator.
Take three 8 inch ROUND zip lock food storage canisters with
lids (I use the cheap ones) and pour 1 Tsp.
of olive oil on a paper towel and LIGHTLY coat the inside of Tupperware. Flour
your hands and take out the dough from the machine or bowl and divide into
three equal pieces. Then lightly knead (30 seconds) and shape each one into a
small a ball , now put one dough ball into each of the round lightly oiled
Tupperware, using the same oiled paper towel add some more oil and lightly blot
the tops of the dough balls (or mist them if you have olive oil spray) to keep them from drying out. Place lids on top and
seal each lit tightly. Now place and stack them in the refrigerator for at least a few hrs. I prefer 24 hrs. Or up
to 4 days. This is where it ferments , it's called a cold rise and helps it
becomes elastic and has that great aroma and flavor.
The Sauce:
Ingredients:
3 TBS. Olive Oil
2 cans of whole San Marzano D.O.T. plum tomatoes. Make sure
to get rid of the tops that are hard and finely hand crush , before you start.
1/2 tsp. of black pepper
1/2 tsp of salt
3/4 cup of a Sangria wine (add after you bring sauce to a
boil)
Using a Large sauce pan on medium heat. In the following
order add.
3 TBS. Olive oil (let is warm up 3-4 minutes )
Add
2 cans of whole San Marzano D.O.T. plum tomatoes. (Tops removed and hand crushed)
1/2 tsp. of black pepper
1/2 tsp of salt
While stirring with a wooden spoon, (turn to high) bring
to a boil.
Add 3/4 of Sangria wine
Stir well for a few minutes and lower the heat to a simmer.
Let simmer (lil bubbles) and stir for about 1/2 hr.
Then store in container and (Chill Sauce)
Toppings
Ingredients:
1 LB. of Mozzarella Cheese. I use fresh mozzarella. Low moisture is best
Fresh Basil (To liking)
When ready to bake:
Take the dough from the refrigerator, Let it sit at room
temp. for about 45 min. Just before baking pizza. Perfect time to preheat the oven.
Preheat the oven to 550 degrees with the pizza stone on the bottom rack! (make sure oven is clean or you will smoke out the house, lol) and
put the vent on overhead.
After the oven is preheated wait another 15 min. To bring
the stone up to temp.
Using your palm, flatten out the ball into a disk, then use
your eight fingers (no thumbs) to form a small rim around the edge (This will
be your crust) , pushing down SOFTLY (but not to break through, and make sure
you have your hands and counter top lightly floured). Then using your fingers
push dough in the middle of dough and then push it down gently, and then slowly
work it with both hands in a clockwise direction. Kind of holding it with one
hand and rotating it and stretching it with the other. You'll get the hang of it. Just
remember the guys in the pizzerias making and stretching it. It should take
only a few seconds because the dough is very soft. Or watch a quick video.
Then put a light dusting of the flour on the pizza peel (I
use a wooden one) and rub it around (after a few times you barely need any
flour, you want as little as possible. Now put the round dough you just
stretched on pizza peel, (Working fast) top with sauce, cheese, and drizzle
with Olive Oil. Then slide the pizza onto the stone and bake for 8 minutes. Or
until done to your liking. Remove and place on large pie pan or wire rack, wait
a minute or two before topping with Basil (to prevent basil from browning) then slice and Enjoy :O)
Any questions just ask. Any good comments or tips welcome
:O)
