I thought of putting the instructions for our pizza dough at the top of Week 17, Meal 1 (coming Wednesday), but after making the dough, I had enough pictures and step-by-step instructions that I figured it deserved its own post.
I’m not sure if we’ll do pizza on the blog again — though if it were up to me, every week would be pizza week — but in case we do, we’ve always got this post to refer back to when its needed. I kept lagging on making the dough, but I’m hoping it turns out fantastic because if it does, it could cut down on my pizza expenses (which, btw, have drastically decreased since starting this blog).
Anyways, read on to get your dough on … Pizza Dough (Needs to be done at least 24 and preferably 48 hours prior to using) Will hold for up to 3 days. You can make the dough and portion it then put it in individual ziploc bags as well and freeze it. It’ll last about 2-3 months. Just take out the frozen dough and put it in the fridge the day before using it.
The Recipe (Yield: 6 5 3/4-oz. dough balls (about a 8-inch thicker crust, 12-inch thin crust
375 g Caputo Farina “00″ flour (click here to buy)
200 g White Whole Wheat Flour
5 g salt
5 g “instant” yeast
1 3/4 c cold water (I use it from a bottle out of the fridge i.e. about 40F)
2 T olive oil
Flour, either “00″, Whole wheat, or All purpose for Dusting
In a mixing bowl, whisk together 375 g Caputo Farina “00″ flour, 200 g white whole wheat flour, 5 g of salt and 5 g of instant yeast.
Chef Brian worked on a healthy dough for a couple of weeks and ended up with this recipe. We use Caputo Farina “00″ flour, from Italy, combined with 100% white whole wheat flour from Trader Joe’s. The “00″ flour is super-fine and an essential ingredient in making true Neapolitan pizza. We combine it with the white whole wheat flour, milled from whole wheat, to give it the benefits of whole wheat, but with a lighter flavor. (Read more about white whole wheat flour, and why you should be using it whenever you use white flour, here).
Swap attachments from whisk to dough hook (hands work too, I’m just lazy) and add 1 3/4 cup of cold water and 2 T of olive oil.
Mix until a solid dough ball is formed.
Dust the counter top with flour and knead the dough for a few minutes by hand. The dough should be smooth and spongy. If it is too sticky add a little flour, if it is too dry add a little water.
Portion into 6 5 3/4-oz. dough balls.
If you plan to use the dough in the next 3 days spray a pan with cooking spray and place the dough balls on the tray spaced out evenly. Dust with a little more flour.
Wrap with plastic wrap and refrigerate overnight at least and for 2 days ideally. If you would like to freeze the dough, place each portioned dough ball into a separate ziploc bag and place in the freezer. The dough will last 2-3 months. When you are ready to use it, remove dough from freezer and place in the refrigerator the day before use.
One hour before you are ready to make the pizza, dust the countertop and dough with flour and allow the dough to rest, floured and covered with plastic wrap for about 20 minutes.
When ready to use, dust the dough with flour and either roll the dough with a rolling pin or use your inner pizza maker to toss or stretch the dough out 8 to 12 inches depending on how thick you like your crust.
The crust bakes for 8 minutes at 500 degrees, but we’ll save that for later this week!