Cooking & Baking
Related: About this forumHomemade Pizza Dough Recipe
So, pretty simple and basic one this week, we made pizza dough! Next week's video is going to be several different options on what to put on that dough to make some delicious pizzas, but this one is just a back-to-basics pizza dough. This comes out bready, so it's not really the right kind of dough if you want to make a thin-crust pizza. It is delicious and tender, though. Bakes nicely in the pan-style of pizza we made, and held up very well to all of the toppings.
We used instant yeast, which you do not need to wake up in warm water before adding to the mix. If you have active dry yeast, you would still need to do this step, and the instructions are in the description.
Major Nikon
(36,827 posts)It's harder to find, but worth it.
Saviolo
(3,283 posts)Hard to find any flour at most stores these days!
Major Nikon
(36,827 posts)I usually get it online in small quantities as I don't do homemade pizza all that often.
00 is better suited to really high oven temps such as what you'd find in a commercial pizza oven. If you can get your oven to 550F and use a pizza stone it still works pretty well if you're after that somewhat authenticish NY style or Neapolitan.
Auggie
(31,186 posts)No olive oil and no (yuck) sugar. I've been making this recipe for years:
https://www.fornobravo.com/pizzaquest/recipe-neapolitan-pizza-dough/
The Associazione Vera Pizza Napoletana is an international organization officially established on June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza. Later on, the association was officially established by the Italian government as a denomination of control (DOC), a designation that made AVPN a legal entity able to give special designation to pizzerias who meet strict requirements that respect the tradition of the art of Neapolitan pizza making.
The mission of AVPN is to promote and protect, in Italy and worldwide, the true Neapolitan pizza, as typical product made in accordance with the rules and guidelines described in the International Regulations Book (AVPN DISCIPLINARE) in force since 1984, edited and registered by AVPN.
The Association is also involved in the promotion of equipment and ingredients approved for the production of the true Neapolitan pizza (REGISTER OF APPROVED SUPPLIERS) and the professionalization of the Neapolitan style pizza makers.
https://americas.pizzanapoletana.org/en/
Saviolo
(3,283 posts)It's my preferred type of pizza, it's just trickier to cook in a home oven (especially electric like we use). Works much better if you have a real pizza oven.
The sugar is such a small amount, you can't even taste it. It's mostly to give the yeast a real kickstart, and in fact ours ended up being extremely vigorous, so you could easily cut the sugar down by half and it would still have a decent effect.