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rustic italian pizza dough recipe

5.0

(63)

ciaoflorentina.com
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Prep Time: 10 minutes

Cook Time: 7 minutes

Total: 17 minutes

Servings: 6

Cost: $8.24 /serving

Ingredients

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Instructions

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Step 1

Preheat your oven as high as it will go for at least 45 minutes to one hour.

Step 2

In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and active dry yeast (

Step 3

Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.

Step 4

(If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water).

Step 5

After the 8 minutes have passed remove the dough from the kitchen aid and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area. ( I prefer the oven )

Step 6

Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).

Step 7

Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).

Step 8

Gently slide the pie on the preheated pizza stone in a hot 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.

Step 9

Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.

Step 10

Pour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well.

Step 11

Sprinkle some flour on a work surface/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your hand knead the dough for about 10 to 15 minutes until a smooth ball forms but still a little bit sticky on the bottom. Follow the steps above afterwards.