Dough
Dough is the most important part of a pizza. Don't listen to anyone who tells you different. Even the finest of ingredients won't mask a poorly executed dough. Dough-making is an art and is different every time. Even this great recipe won't always ensure a great dough. There are too many variables that come into play when making dough - temperature, humidity, type of bowl, kneading time, refrigeration time, refrigerator temperature, whether or not the Bears are playing, whether or not the Bears are winning, etc... The only way to perfect your dough is by trying to control as many variables as possible and to keep experimenting.
Makes about 8 "panuzzi"
1.8 Kilograms Antico Molino 00 Flour by Antimo Caputo
1 Liter of Warm Water
55 Grams of Salt
3 Grams of Yeast
- For my recipe, start by adding the warm water and yeast in a large bowl. Stir the yeast until it dissolves and the water looks murky. Wait about 20 minutes and then add the salt and stir some more.
- Notice there isn't a specified measurement of flour. This is because we are going to add flour until we reach our desired consistency. Also notice the specific brand Antico Molino 00. This flour is what helps achieve a light and fluffy crust while maintaining its crispiness. Mix in about 2.5 to 3 lbs of flour to start. I have been mixing my dough by hand but a large mixer will work just as well. If you are using one, set it to the lowest speed possible and if you have an extra one mail it to me!
- The dough will feel slimy and will stick to the edges of the bowl. Keep mixing. Mix in more and more flour until you see it is not sticking. When this happens and the dough has some workability, that means you are close.
- All that is left to do is knead. This works best on a large countertop (granite for easy cleanup) or table. Whatever surface you use, be sure to lay down some flour so the dough doesn't stick.
- Kneading is hard to describe on paper so I got the perfect video for you. Jonathan Goldsmith, owner of Spacca Napoli in Chicago, shows you what to look for when kneading your dough. This video is very informative and I often use it for reference. Spacca Napoli makes DELICIOUS brick oven pizza.
With this recipe and informational video you are well on your way to making your own dough. One last piece of advice: BE AN ATHLETIC DOUGH MAKER. You have to be able to adapt and react to how your dough is behaving. If you aren't getting your desired consistency then do something about it don't just sit there! Buona Fortuna!!
