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Homemade Pizza Dough

Homemade Pizza Dough

Ingredients

2 ¼ cups room temperature water

1 ounce sea salt

½ ounce fresh yeast

2 ¼ pounds “00” flour*, reserve ¼ pound for dusting to finish the dough (You can also use all-purpose flour as an alternative)

 

Directions

In a small bowl filled with ¼ cup room temp water, add the fresh yeast. Mix gently and set aside.

 

Pour two cups of room temp water into a separate large bowl. Add one ounce of sea salt to the water and mix gently.

 

Gradually add the “00” flour to the large bowl. Start to incorporate with your hands about a cup at a time. Add the yeast slurry and mix a bit. Continue to add the remainder ofthe flour, a little at a time until all of it is incorporated. The mixture should be sticky and a little wet.

 

Dust ¼ cup flour on a clean and smooth work surface. Place the dough onto the surface and begin to knead, using a dough scraper. If you don’t have a dough scraper, you can continue to use your hands. Knead for about 5 minutes, until the dough is smooth, elastic, and only slightly sticky.

 

Cut the dough in half and form each half into a ball. Place inside a clean bowl and lay a moist kitchen towel over top. Let the dough rise at warm room temperature for about 3 to 4 hours, until its doubled in size.

 

Punch down the dough, and it is ready to use!

Three Pizza Party

Ingredients

The Benno Pizza (Pesto):

Pizza dough 

6 tablespoons Basil Pesto (see below)
½ cup grated fresh mozzarella

 

For the Basil Pesto

Makes about 1 cup

3 garlic cloves
2 cups lightly packed fresh basil leaves
3 tablespoons pine nuts
Generous pinch of Maldon or other flaky sea salt
½ cup plus 2 tablespoons extra-virgin olive oil
¼ cup freshly grated Parmigiano-Reggiano
3 tablespoons grated pecorino roman

 

The Ethan Pizza (Meatballs)

Pizza Dough

8 ounces ground brisket or lean ground beef

2 small garlic cloves, finely chopped

1 tablespoon finely chopped fresh Italian parsley

½ teaspoon cayenne

Maldon or other flaky sea salt

2 tablespoons milk

¼ cup fresh bread crumbs

¼ cup extra virgin olive oil

¼ cup Pomi strained tomatoes

½ cup grated fresh mozzarella

 

The Jasper (Salami)

Pizza Dough

¼ cup Pomi strained tomatoes

½ cup grated fresh mozzarella

2 ounces salami, preferably Tuscan, cut into matchsticks, thinly sliced or chopped

Directions

For the Benno

Spread the pesto evenly over the parbaked pizza crust, leaving a ½ inch border. Scatter the mozzarella over the pesto. Broil as directed, then cut into 4 slices, and serve.

 

Make the pesto.

With the motor running, drop the garlic into a food processor to chop it. Add the basil, pine nuts, and salt and pulse until the basil and nuts are coarsely chopped, then process until finely chopped. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano and pecorino.

 

The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.

 

For the Ethan

 

Make the meatballs. 

Combine the beef, garlic, parsley, cayenne, and a generous pinch of salt in a medium bowl, mixing gently with your hand. Add the milk and bread crumbs and mix gently but thoroughly. Shape into ¾ inch meatballs.

 

This makes about 25 meatballs, you only need 12 for 1 pizza, but leftovers are great for an impromptu midnight spaghetti.

 

Heat the olive oil in a large sauté pan, preferably non-stick, over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 12 minutes. Transfer to paper towels to drain.

The meatballs can be kept at room temperature for up to 30 minutes.

 

Cut 12 meatballs in half for each pizza you will be making. Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½ inch border. Scatter the mozzarella over the sauce, and arrange the meatballs on top. Broil as directed, ten cut into 4 slices and serve. 

 

For the Jasper

Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½ inch border. Scatter the mozzarella over the sauce, and arrange the salami evenly on the pizza. Broil as directed, then cut into 4 slices and serve. 

Pepperoni Pizza

Ingredients

1 recipie pizza dough

¼ cup Pomi strained tomatoes
18 thin slices spicy salami (I like mine from Salumi Artisan Cured Meats)
¼ cup shredded fresh mozzarella
¼ cup shredded cacio di Roma

 

 

Directions

Make the homemade pizza dough.

 

Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½-inch border.

 

Arrange the salami over the sauce and scatter the cheeses evenly over the top.

 

Broil as directed, then cut into 6 slices and serve.

 

Recipe courtesy of Molto Gusto (ecco 2010)

Grilled pizza margherita

Ingredients

Makes 4 pizzas

Pizza Dough (recipe here)

1 cup simple tomato sauce or jarred sauce

8 ounces fresh mozzarella, thinly sliced

About ¼ cup extra virgin olive oil

24 fresh basil leaves

Coarse sea salt

 

 

Directions

Prepare a gas or charcoal grill for indirect grilling. For an even crisper crust, put a piastra on the hottest part of the grill to preheat.

 

Divide the dough into four pieces and shape each one into a ball. Let rest for 15 minutes, loosely covered with a tea towel or plastic wrap.

 

Using a floured rolling pin or your hands, stretch each ball into a 9 to 10 inch round (the shape doesn’t have to be perfect).

 

Carefully lay one round of dough on the piastra or over the hottest part of the grill and cook until the bottom is lightly browned and dry, about 2 minutes. Using tongs, gently lift up the dough, flip over and cook for just 30 seconds. Transfer to a baking sheet, with the less cooked side up and repeat with the remaining dough rounds. Let cool.

 

Divide the sauce among the partially cooked pizzas and, using the back of a kitchen spoon, spread it evenly to within ½ inch of the edges of the dough. Divide the cheese among the pizzas.

 

Place 1 or 2 pizzas at a time on the cooler part of the grill and cook until the cheese is melted and the bottoms are crisp and golden brown, about 2 minutes. Transfer to a cutting board and drizzle with a little olive oil.

 

Scatter 6 torn basil leaves over each pizza and sprinkle with coarse sea salt. Cut into slices with a pizza wheel and serve hot.

Sausage and Peppers Pizza

Ingredients

Makes 1 large pizza

1 ¼ cups warm water (around 95 degrees F)
One ¼-ounce package active dry yeast
1 ½ teaspoons sugar
3 ½ cups of “00” flour
2 tablespoons salt
¼ cup extra virgin olive oil
Semolina for dusting
Sausage and Peppers Pizza Topping (see recipe below)

 

For the Sausage and Peppers Pizza Topping

3 ounces sweet or hot Italian sausage (about ½ large link), casing removed
1 tablespoon extra-virgin olive oil
1 garlic clove, slivered
1 teaspoon salt-packed capers, rinsed and soaked overnight in cold water (change the water often)
1 teaspoon balsamic vinegar
Maldon or other flaky sea salt
Generous pinch of hot red pepper flakes, or to taste
2 ½ medium piquillo peppers, drained well and quartered lengthwise
¼ cup Pomi strained tomatoes
¼ cup shredded fresh mozzarella
¼ cup shredded cacio di Roma

Directions

For the pizza dough

Whisk the warm water, yeast and sugar together in a bowl. Let stand in a warm place for 10 minutes, or until the yeast is foamy.

 

Combine the flour and salt in the bowl of a stand mixer fitted with the dough hook and mix well. With the mixer on low, add the yeast mixture and oil, mixing well. Continue to mix, gradually increasing the mixer speed to medium-high, until the dough is smooth and elastic. Transfer the dough to a lightly floured surface and give it a few turns by hand to finish kneading it; it will still be slightly sticky.

 

Turn the dough out onto the lightly floured work surface and knead, adding only as much flour as necessary to prevent sticking, until smooth and elastic, and only slightly sticky. Transfer the dough to a large oiled bowl, turning to coat, cover with a kitchen towel or plastic wrap, and let rise in a warm place for 1 to 1 ¼ hours, until doubled in size.

 

To shape the dough, punch it down and turn it out onto a well-floured work surface. Divide it into 8 pieces (about 4 ounces each) and shape each one into a ball. Cover with a tea towel and let stand for 15 minutes before stretching the dough. For easier handling, transfer the balls to a floured baking sheet and refrigerate until cold.

 

Stretch and parbake the dough: Dust a large work surface with a mixture of flour and semolina. If the dough has been refrigerated, transfer one ball to the work surface and let stand just until still cool but no longer cold (about 60° F).

 

Meanwhile, preheat the griddle pan over medium heat until very hot, about 5 minutes (to about 375 degrees F). Using your hands, begin to press and stretch the dough into a 9- to 10-inch round, adding only enough additional flour and semolina to the work surface to keep the dough from sticking; using one hand as a guide, slope a slightly thicker rim all around the circle of dough. Work quickly, and be careful not to overwork the dough; if it resists or shrinks back as you shape it, let it rest briefly before proceeding.

 

If you prefer, you can roll out the dough with a rolling pin: Lightly flour the work surface and the rolling pin; sprinkle the rolling pin with more flour as necessary to prevent sticking.

 

Carefully place the dough round on the pre-heated griddle pan and cook until barely tan on the first side and browned in a few spots, 2 to 3 minutes. As the crust cooks, if you see any parts that remain undercooked, especially any thicker parts, simply press them against the pan so they cook a bit more; once the dough has set you can move the crust around as necessary for more even cooking. Flip the crust over and cook until the second side is completely dry, about 1 minute longer.

 

Transfer the crust to a wire rack or baking sheet, brushing off any excess flour, and allow to cool. Repeat with the remaining dough.

 

The parbaked crusts can be refrigerated overnight or frozen, well-wrapped, for up to 2 weeks. Sometimes when you go through the effort of preparing all these steps, it might be worth making more than you want to eat and then, depending on the toppings, freezing the extra finished pizzas.

 

Top the pizza and broil it

Place the parbaked pizza crust on a pizza peel or baking sheet. Right before broiling to prevent the pizza from getting soggy, spread tomato sauce evenly over the crust, leaving ½-inch border all around, and top with Sausage and Peppers Topping.

 

Slide the pizza under the broiler, about 4 inches from the heat source, and broil for 7 or 8 minutes, until the topping ingredients are heated and/or cooked through and crust is charred and blistered in spots. Watch closely so that the ingredients don’t burn; move the pizza around or lower the broiler rack if necessary. If you prefer more color move the pizza closer to the heat source at the very end. Cut into slices with a pizza wheel, kitchen shears or a very sharp knife.

 

Serve hot.

 

For the Sausage and Peppers Pizza Topping

Crumble the sausage into a small sauté pan and cook over medium heat, stirring occasionally and breaking up any lumps, until golden brown, about 8 minutes. Using a slotted spoon, transfer to a plate and reserve.

 

Combine the oil and garlic in a small sauté pan and cook over medium-low heat just until the garlic is barely golden, 2 to 3 minutes, and reserve.

 

Combine the capers and balsamic vinegar in a small bowl and whisk in the garlic and oil. Season with salt to taste and the red pepper flakes. Add the peppers, stirring gently to coat.

 

Spread the strained tomatoes evenly over the parbaked pizza crust, leaving a ½-inch border. Scatter the sausage over the sauce and arrange the peppers on top. Scatter the cheeses evenly over the pizza.

Pizza Dough

Ingredients

Makes about 1

3 ¼ cups all-purpose flour, plus extra for dusting

2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
1 tablespoon sugar
1 cup warm water
¼ cup dry white wine, at room temperature
2 tablespoons plus 1 teaspoon extra-virgin olive oil

Directions

In a large bowl, combine the flour, yeast, salt, and sugar and mix well. Make a well in the center of the dry ingredients and add the warm water, wine, and olive oil.

 

Using a wooden spoon, stir the wet ingredients into the dry until the mixture is too stiff to stir, then mix with your hands in the bowl until the dough comes together and pulls away from the sides of the bowl.

 

Lightly dust a work surface with flour and turn the dough out. Knead gently, dusting the work surface lightly with more flour as necessary, for 5 minutes, or until the dough is smooth, elastic, and only slightly sticky.

 

Oil a large clean bowl, add the dough, and turn to coat. Cover the bowl with plastic wrap or a kitchen towel, set in a warm part of the kitchen, and let the dough rise until doubled in size, about 1 hour.

 

Punch down the dough, and it is ready to use.

See the recipe

How-To Tuesdays

Homemade Pizza Dough

You — yes, you!–can make delicious, bubbly, chewy, light and authentic pizza dough from scratch. Really! We promise!  With this recipe and technique from Mario LaPosta of Babbo Boston, we guarantee your friends will be impressed…but we can’t guarantee they’ll ever leave your kitchen.  Watch this video, then watch how to stretch your dough into the best crust ever.

CHECK OUT OUR RECIPE FOR HOMEMADE PIZZA DOUGH

 

 

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