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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Authentic Italian Pizza Dough* Recipe

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This recipe for Authentic Italian Pizza Dough* is from The Spreigl Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 kg 00 flour

600 ml water

3 gr dried yeast

15 gr salt
Directions:
Directions:
To prepare the dough for the pizza, start pouring the flour in a large mixer bowl.

In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved.

Turn the mixer on with the hook mounted on medium-to-low speed and start pouring the water little by little, making sure you wait for the previous dose to be absorbed by the flour.

Keep kneading until the dough gets smooth and homogeneous. When it gets to that point, keep kneading for about 15/20 minutes.

Add the salt and keep the mixer running until the salt is fully combined with the dough.

When the salt is fully absorbed, remove the dough from the mixer and knead with your hands until you get a large ball.

Place it in a large bowl, cover with foil or a clean humid cloth, then let it rise in the oven with the light on.

Wait until the mixture has at least doubled in volume (after 1.5 h). Ideally, you should let it triple in size (at least 3 hours).

Once the dough has risen, transfer it on a work surface.

Divide it into 4 equal parts and shape them as balls using your hands.

Once done, cover them with a clean cloth and let them stand for 30 minutes at room temperature, before using them to make your pizzas.
Number Of Servings:
Number Of Servings:
4 med size pizzas
Preparation Time:
Preparation Time:
30 min prep / 3hrs rise / 10-20 minute cook time.
Personal Notes:
Personal Notes:
1 KG = 35 oz.

This recipe is so good. Simple but really really good. I was able to use this for a large deep dish and 4 small pizza pot pies.

 

 

 

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