Directions: |
Directions:Note: this recipe requires advance preparation.
In a small bowl, sprinkle yeast over one cup of warm water and stir gently to combine. Set aside until yeast begins to form bubbles (about five minutes). Sift flour into a large mixing bowl or onto a work surface (can use half whole wheat and half all-purpose flour, but original recipe uses all-purpose flour only). Shape flour into a mound with a hole in the middle. Pour water and yeast mixture into the hole, then add olive oil, sugar, and a pinch of salt. Using a spatula, draw the ingredients together, then hand-mix to form a dough.
Place dough onto a floured work surface. Knead, pushing and folding, just long enough for dough to take on a bit more flour and no longer be sticky. (You may choose to use the Kitchen Aid mixer with the dough hook attachment for this step.) Brush a medium-sized bowl with a bit of olive oil and place dough bowl into the bowl. Make two criss cuts on top of the dough and brush with a bit of olive oil. Cover with a dish towel and place in a warm spot to rise for two to five hours; until the dough doubles in size.
Punch the dough ball down to eliminate air bubbles. Place the dough ball on a floured work surface and divide into three pieces. Knead briefly just to form a smooth ball. Place on parchment paper, cover with a towel and let rise in a warm place for one to two hours. Preheat oven to 450 degrees. Transfer to a floured work surface and gently roll into an 8" to 10" diameter circle. Bake at 450 degrees for about five minutes, or until beginning to brown. Top with pizza sauce, desired toppings, and cheese. Continue baking until crust is crispy and cheese is brown and bubbly. |
Personal
Notes: |
Personal
Notes: This recipe comes from Castro del Volci, a hillside town of about 200 Italians, located one hour from Rome. My mom and I were fortunate enough to stay here for a week, learning the local cuisine. All of the recipes were delicious and far better than any Italian food I had ever tasted. Most of them were very time-consuming and required the freshest ingredients. The pizza dough is the one recipe my mom and I make regularly - it's fast, easy, and uses pantry staples. Every time I make it, the smell in my kitchen takes me back to that cozy Italian kitchen with the mountain breeze coming through the open windows. The only thing missing is a brick oven, a glass of local Italian wine, and my sweet mother's company.
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