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By Michael DiLauro

The pizza oven is all packed up and on it’s way to the International Builders Show & Kitchen & Bath. We’re looking forward to introducing the oven to the builders, kitchen designers and media attending the three day event. We will be cooking in the oven everyday, turning out Neapolitan style pizza and chef Dante will demo for the crowd. We sent out all of our favorite ingredients to Las Vegas so we can meet true Neapolitan Style pizza with imported ingredients from Italy and the best sourced locally. We even sent out water from Louisville Kentucky for the dough!

We expect people are going to be really excited about the pizza oven and we hope making pizza at home. The oven will not be available until the spring and we want to give people visiting us at the show something they can make at home. Now that we got people thinking about pizzeria quality pizza at home, we are giving them a great dough and pizza recipe they can make in the home oven. We are handing out a recipe card, with the details below. This recipe is for a home oven and works best with a pizza stone in a oven preheated for one hour at 500 to 550 degrees. Please give it a try and let us know what you think?

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Pizza Dough – Makes three 9 oz dough balls

5 grams active dry yeast – Red Star brand
70 grams warm water at 75 – 85 degrees (used to bloom the yeast)
450 grams of flour – Bob’s Red Mill High Gluten, All Trumps High Gluten, King Arthur High Gluten
10 grams of sugar
225 grams of ice water
15 grams of sea salt
5 grams of olive oil

In a small bowl, start the yeast in the warm water, bloom for 15 minutes

In the bowl of a stand mixer, add the flour, salt and sugar and mix to combine (5 min)

Add the ice water and mix to combine (5 min)

Add the yeast water and mix to combine (5 min)

Add the olive oil and final mix (15 min)

Put the dough on the counter and knead a few times by turning and pressing down. Divide the dough into three 9 oz balls. Put the dough balls into individual containers or plastic bags and refrigerate overnight or up to 48 hours. Remove from refrigerator 1 to 2 hours before ready to use.

Toppings

  • San Marzano Whole Peeled Tomatoes – ground in a vegetable mill or crushed by hand
  • One Package of Baby Arugula – washed and dried
  • Prosciutto Di Parma – sliced as thin as possibleLemon – sliced for squeezing
  • Olive oil
  • Sea salt
Process
  1. Preheat the oven with a pizza stone for one hour at 500 to 550 degrees
  2. On a well floured surface, stretch the dough to a round 12 inch disk
  3. Put the dough on floured pizza peel and top with crushed tomatoes
  4. Bake in the oven for 10 to 15 minutes
  5. Top with Arugula, a squeeze of lemon juice, olive oil, sea salt and slices of prosciutto

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