Heating Up Digiornos Pizza Again in the Oven
The best, easy, thin and crispy crust rustic Italian pizza dough recipe yous will ever make. Step by step how to video included below.
Neopolitan mode homemade Italian pizza dough recipe!
A quick, accurate, thin and crispy crust that is as well perfect for freezing!
With a name like Florentina y'all would probably be willing to bet that I live La Bella Vita Under The Tuscan Sun and I can toss a pizza like no-torso's business. The truth is I exercise live La Bella Vita but under the California Sun, and I can't toss a pizza for the life of me.
Tough you can brand this Italian pizza dough recipe by hand, it is way easier to use a mixer. No tossing required! Honestly this is the reason why I got a Kitchen Aid mixer, and a pizza rock, (<–amazon links) and so we can brand the best homemade pizza always.
Afterward constantly trying new recipes and formulas, and afterward having gone to Italy in the search of the perfect rustic authentic Italian pizza dough, I am even more confident that this is the all-time recipe out there.
what makes this the best Italian pizza dough recipe ever:
- Quick and Easy to make by hand, food processor or Kitchen Aid Mixer!
- Made with agile dry yeast, (<–amazon), flour and Common cold h2o (no proofing required)
- Thin and crispy crust, yet still a little chewy.
- Make ahead and air-condition for tomorrow, freeze for later or apply correct abroad.
- Vegan, perfect for garlic knots, strombolli, calzone, focaccia, bread sticks and even for the outdoor pizza oven.
what is the all-time flour for pizza dough ?
In my humble opinion an organic unbleached all purpose flour is platonic especially when making a thin Neopolitan crust. No fancy flour is required.
what is a Neopolitan pizza crust ?
An authentic Italian thin and crisp crust with charred edges and only a few toppings.
I become with simple toppings at Casa Florentina:
- a simple but thick homemade puttanesca, arrabiata or marinara sauce
- ricotta meatballs
- roasted cherry tomatoes
- fresh mozzarella cheese
- spinach & artichoke
- caramelized onions,
- heirloom tomatoes & fresh basil.
The Cloak-and-dagger to Italian Pizza Dough Perfection ?
- You must broil your rustic pizza on a Pizza Stone! Lightly brush information technology with some olive oil and as soon as the pie comes out of the oven elevation it with wedges of fresh tomatoes, basil, oregano and slices of fresh mozzarella di buffala.
- There's no food on Earth like a bootleg pizza, just even the best recipe will be lacking without the magic of a pizza rock. Even the most basic ane gives you a close outcome to a forest burning pizza oven. Only remember to rut it up with your oven or it will crack. Give it enough of time to warm up, even an hr or more if y'all aren't in a blitz.
note worthy:
If you are looking for those authentic charred piffling burn kisses on your Italian pizza crust but your oven doesn't go higher than 500″F, I strongly suggest finishing it under the broiler flames, just for the last minute or and so. It will requite you a similar effect as a forest burning pizza oven. Magical!
watch how to make the best Italian pizza dough:
Rustic Italian Pizza Dough Recipe
The absolute best, easy, sparse and crispy rustic Italian pizza dough recipe you will ever brand.
Servings 6
Calories 353.iii kcal
- 5 cups all purpose or 00 flour + some for dusting
- one 1/2 tsp active dry yeast
- 1 1/2 tsp sea salt
- 2 1/4 cups Common cold water
- 1 tbs extra virgin olive oil
Your favorite toppings:
- Caramelized onions
- Arrabiata Sauce
- Heirloom Tomatoes
- Fresh Basil
- Green Onions
- Smoked Mozzarella Cheese
- Sauteed Mushrooms
- Ricotta Meatballs
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Preheat your oven as high as it volition get for at least 45 minutes to 1 hour.
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In the basin of your kitchen aid and using the paddle attachment mix the flour, sea salt and agile dry out yeast (<--amazon) on low speed until all is incorporated then add the COLD h2o.
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Switch to the dough hook and mix together on depression speed for viii to 10 minutes. The dough should be smooth and gluey only should not stick to the sides of the bowl, simply a little to the bottom.
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(If the dough sticks to the sides sprinkle in a footling more flour, if it is also dry out then add a fleck more h2o).
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After the 8 minutes have passed remove the dough from the kitchen assist and cut it into half-dozen pieces and form them into rounds. Identify them on a lightly oiled cookie sheet and drizzle with i tbs of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rising for 2 hours in a draft free area. ( I adopt the oven )
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Sprinkle the counter with a fiddling bit of flour, take one piece of dough and press down on information technology with your fingers until you take 1/ii" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure non to tear it ( this should be easy since it is a small-scale pie).
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Grit your pizza peel (or a piece of cardboard) very well with semolina flour or corn repast and set your pizza dough on it making certain it slides hands when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread information technology around with the back of a spoon leaving 1 inch of infinite at the edges and making sure not to become any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in listen this is a thin crust and a couple of toppings will suffice ).
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Gently slide the pie on the preheated pizza rock in a hot 525 degree or more oven, and broil for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I notice that the egg cooks perfectly in half-dozen minutes.
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Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Let to remainder for a few minute for the cheese to fix.
Hand Method
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Pour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well.
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Sprinkle some flour on a work surface/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your manus knead the dough for most 10 to 15 minutes until a polish ball forms but still a little bit gummy on the lesser. Follow the steps above afterwards.
Make sure to preheat your oven with the pizza stone in it for at to the lowest degree 45 minutes, and end cooking the pizza under the broiler for a nice charred bear upon.
If topping with heirloom tomato slices, brand sure to use the firm ones, otherwise the pizza would be watery. Thin firm slices is what you want.
Calories: 353.3 kcal | Carbohydrates: 73.3 one thousand
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Source: https://ciaoflorentina.com/rustic-pizza-dough-recipe/
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