Good morning to everyone. I hope that you find a smile on this day and every day afterward’s. I hope that this recipe will help do, just that. It is a keeper and my only go to from the day that I found this recipe and started out making it, that same day.
This is not an easy recipe and it just will not do for the faint of heart. Meaning that you don’t mind diving into a time consuming and 2- day recipe. But for the chef and upcoming chefs, that love their kitchen and adore creating wonderful things in the kitchen, then this recipe is for you!
It is also for the newbies if you are willing to learn. You will need a digital scale to weigh out the grams. Amazon has them for around $15 that will weigh up to 11 lbs and grams and ounces also.
300g of distilled water- 300g of self-rising flour-5g yeast-5g honey
Put all this stirred together in a closed Tupperware container, leave on the countertop for an hour. Then you stir and put in the refrigerator for 24 hours. This ferments the dough for a great crust!
After 24 hours goes by, then you are ready to start making the dough. Get out your hugest bowl. And a bottle of olive oil as you will be needing it a few times. And a dough scraper and an extra cup of flour.
700g of distilled water-30g sea salt (kosher-canning) 1250g of self-rising flour. Measure all this out on your digital gram scale, each in a separate container. Tare the scale weight as you put the empty container on the scale and then add the flour. Next, put the emtpy container on the scale and then tare the weight and then weigh your flour, and tare the weight of the salt container and weigh the salt.
Add the 24- hour fermented dough into the huge bowl along with the salt and the water. Stir a few minutes and then add half of the flour and stir. Now add all the rest of the flour and stir.
Have an extra cup of flour out on the counter and wax paper covering the counter. Have oil nearby also.
Pour the dough out onto your wax paper and knead the dough by adding small amounts of flour, so that it will not, all stick to your hands. Just fold over and then use the sides of your palms to shape a little. This dough is huge so don’t let it get away from you and drop on the floor!
You are just spending a few minutes on shaping the dough into a smooth ball, about 2 minutes. The dough will be sticky. Cover and let rise for 15 minutes. (Put the huge bowl over the top of the dough.
Then clean up the bowl to use in a minute. Now you spread olive oil on top of the dough and pick it and drop it while shaping the sides with the sides of your palms for about 3 minutes.
Smear olive oil in your huge bowl and drop dough into it. Cover and sit on the countertop for 30-minutes. Turn on your oven at 200 degrees for 5 minutes and then turn it off.
Take out of the bowl and put on the countertop with a tiny dash of olive oil on the counter. Throw away the wax paper. Cut the dough into 6 slices and then into 10 slices.
Put all the dough balls onto cookie sheet pans and smear with olive oil. Cover with plastic wrap Put in a turned-off oven and leave them in the oven for 2 hours to rise. Pre-heat your oven now to 400 degrees.
Take one dough ball out to use and put up the rest of the dough balls into a freezer bag each and freeze. Have a little pile of flour on the counter and a dough scraper. Put the ball on the pile of flour. Press out the dough to make pizza crust. and flip over and press out again, while pulling on the sides. At this time you could throw it up into the air! It’s that good of a dough.
The dough will be thin on the bottom as it shows on Vitto’s YouTube video, which I give all the credit to for his awesome, pizza dough recipe. And I will leave a link to him for this awesome recipe. Check him out, he is contagious with laughter, so you will like him and all his recipes too. So for my next pizza, I think I will leave the dough thicker all around for myself. I like a chewy crust on the bottom, but I would not change anything else, with this recipe.
To cook a pizza, put a very small handful of cornmeal on your greased pan. before you put the dough on it and just spread sauce on and bake at 400 degrees until golden brown. (30 minutes for me). Take out of the oven and add the rest of the stuff. I used cooked hamburger meat with moztzarella cheese and rehydrated mushrooms and I sprinkled parmesan cheese over the pizza also. I cooked this for 15 minutes. I am sorry about the fuzzy photo, but it did not stick around long.
This recipe will make 10 dough balls that will last for 4 months in your deep freezer! Of course, keep one out to bake a pizza now. There is no excuse not to have pizza when you need it! This dough was like Pizza Hut’s dough.
So, stay awhile and browse my recipes. Share them with friends and do come back for more, if you wish. I post on Thur-Sat and Tuesday. Thank you for visiting me.
Here is Vitto’s link, go to YouTube and type in Vito Lacopelli and you will be there as I can’t get the exact link correctly.
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