I recently transcribed this recipe for a work colleague. For you pie lovers, if you have never tried using Italian Tipo 00 flour for your dough I implore you to give it a try. I think it makes the perfect texture. Here is my recipe, which is fairly 'no knead,' I just stir it up in a bowl and them maybe turn and press it with my hands just a few times (barely knead?)
Tipo 00 pizza dough
Whatever size you choose, shape the disks and press them out with your fingers into nice rounds on a lightly floured surface. If you have patience completely shape the pie to your desired thickness in that manner, or if are an impatient f'er like me, finish with a floured rolling pin (ap flour is ok to use for this part). also when you are pressing it out on your surface, apply sprinkings of flour as needed if things get sticky. Make sure the bottom feels dry before transferring it to a peel if you are using one, if it is not, rub some flour on until it feels dry. Happy cooking.
and remember, any size pizza can be a personal pizza if you believe in yourself!
misc pizza making notes:
Tipo 00 pizza dough
- 525 grams (about 3 1/2 cups) tipo 00 flour (Italian flour, it's around)
- 1 1/2 teaspoons of fine sea salt
- 8 g instant yeast (about 2 teaspoons)
- 1 1/2 teaspoons sugar
- 2 Tablespoons extra virgin olive oil
- 1 1/4 cup of warm water (shoot for just under 120 degrees)
- -mix the sugar with cool tap water and put in the microwave for about a minute, stir to melt the sugar. shooting for around just under 120 degrees or you might kill our little buddies (yeast).
- -once the water is the right temp, use a tiny whisk or fork to mix in the yeast. At this juncture I like to wait about 10 minutes to hopefully observe the yeast consuming the sugar and farting out gas galore, the mixture should get frothy on top. If this is the case, your yeast is alive and ready to party, if not, time to go buy some more yeast
- -while waiting on all the yeast flatulence, in a medium size mixing bowl, gently whisk together the flour and salt. In another non-reactive mixing bowl (glass perhaps), lightly oil it with olive oil, using your fingers to coat the entire interior lightly.
- -whisk in the 2 Tbs of olive oil into the yeasty water, then dump it into the flour mixture. With a sturdy wooden spoon or sturdy spatula, mix it all up, scraping the sides until you have nice wet ball of dough.
- -transfer the dough to the oiled bowl, cover it with plastic and put a few holes in the plastic with something like a paring knife.
- -sit it in a warm spot to rise for about 1 1/2 hours. It should about double in size, then move it to the frig to relax overnight.
Whatever size you choose, shape the disks and press them out with your fingers into nice rounds on a lightly floured surface. If you have patience completely shape the pie to your desired thickness in that manner, or if are an impatient f'er like me, finish with a floured rolling pin (ap flour is ok to use for this part). also when you are pressing it out on your surface, apply sprinkings of flour as needed if things get sticky. Make sure the bottom feels dry before transferring it to a peel if you are using one, if it is not, rub some flour on until it feels dry. Happy cooking.
and remember, any size pizza can be a personal pizza if you believe in yourself!
misc pizza making notes:
- after pressing out your dough, move it to a pizza peel that has been lightly dusted with corn flour and apply your toppings there to transfer to the oven stone, unless you are just using a pan
- I like to finish them once out of the oven with the North African spice mixture, Za'atar, crushed red pepper, and freshly grated Parmigiano-Reggiano
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