MIX Flour + Salt in Large Mixing Bowl
MIX Yeast + Water in Medium Cup
Warm Water & Yeast in Cup and stir with Spoon - see note**
ADD Yeast Mix to Flour Mix and mix until dough forms (will look sloppy)
MOVE Dough onto lightly floured countertop
KNEAD Dough until not sticking to hands, using extra flour (about 5 minutes)
ROLL Dough into a tight ball
PLACE Dough back into bowl OR on tray sprinkled with flour OR semolina
SPRINKLE Top of dough with some flour (prevents sticking to tea towel)
COVER Dough with Damp Tea Towel (adds moisture)
PLACE Dough in warm spot until double in size (30 mins – up to 2 hours OR 15 mins for GF)
PREHEAT Oven to 500 F (clean any oil residues in the oven before heating, prevents smoking)
PLACE 1st Baking Tray upside down in the oven. (makeshift pizza oven)
LINE 2ND Baking Tray with Parchment Paper
DRIZZLE Parchment Paper with some Olive Oil
PUNCH Dough down in the center
STRETCH Dough until you make a pizza shape, careful not to touch the edges (this will be the crust)!
PLACE Dough on the 2nd Baking Tray lined with Parchment Paper
SPOON Tomato Sauce onto Pizza
PLACE Pizza in the oven
BAKE 10-12 minutes (DO NOT OPEN OVEN)
COOL on Wire Rack for at least 5 minutes
STORE in airtight container in the fridge for up to 4 Days
Tips & Tricks!
Caputo Tipo 00 Flour is the preferred type of flour used to make Authentic Italian style pizza. A superfine flour, almost like baby powder, it’s what gives the crust that chewy texture. 😊😊
GLUTEN FREE ALTENRATIVES
To make GF pizza crust, you’ll need a much higher moisture ratio, around 130%. Traditional pizza dough is made with about 60%. Because GF flours tend to be highly absorbent, a lower ratio may result in a stiff, flat pizza. The added moisture will give the crust a better texture, although it does make it harder to shape. Work with the batter on oiled parchment paper and spread it with a rubber spatula or by hand. Bake the same way.
Instant OR Quick Rise yeast can be used right away. Fresh OR Active yeast must mixed with warm water & sugar first (activated) and let to rise for 10 mins. before adding to flour.