neapolitan

"Puttanesca" literally translates to "in the style of prostitutes," supposedly because the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta were how Neapolitan prostitutes would lead customers to their doors. This is one of those stories that seem, in the words of Douglas Adams, apocryphal or at least wildly inaccurate. That said, it's a fitting title—puttanesca packs an aromatic punch and then some.

Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies) Recipe

(225 grams) dried spaghetti

Kosher salt

(90 milliliters) extra-virgin olive oil, divided

garlic,

anchovy

red pepper flakes

olives

parsley leaves

(30 grams) finely grated Pecorino Romano

black pepper

(5-ounce; 140 grams) can oil-packed tuna (optional)

Place spaghetti in a large skillet, sauté pan, or saucepan and cover with water. Add a small pinch of salt. Bring to a boil over high heat, stirring occasionally to prevent pasta from sticking.

Meanwhile, in a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.

Add tomatoes, stir to combine, and bring to a bare simmer. Continue to simmer until pasta is cooked to just under al dente (about 1 minute less than the package recommends).

Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.

Add a few tablespoons of pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) Stir in remaining olive oil, parsley, and cheese.

Season with salt and pepper. (Be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients.) If using, stir in canned tuna and break it up with a fork. Serve immediately with more grated cheese at the table.

The best Neapolitan pies should have a thin layer of crispness to the crust, followed by an interior that is moist, poofy, and cloud-like.

Basic Neapolitan Pizza Dough Recipe

bread

salt

(about 2 teaspoons) instant yeast,

water

Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.

Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Try Marc Vetri's Naples Style Pizza Dough for Your Next Pizza

(2 2/3 cups) King Arthur bread flour

(1 1/2 cups) water at 45ºF (7ºC)

(1/4 teaspoon) fresh yeast yeast

(1 1/2 cups) water at 55ºF (13ºC)

(1/2 teaspoon) fresh yeast yeast

(4 2/3 cups) King Arthur bread flour

(3 1/2 teaspoons) fine sea salt

a homemade sourdough pizza made trying to replicate Neapolitan pizzas with a domestic oven

Sourdough Neapolitan (ish) Pizza

00 Pizza Flour

fine sea salt

mature sourdough starter

extra virgin olive oil

To make the dough pour the water into a large bowl and scrape in the mature starter/levain and mix with your fingers briefly to break up a little. Add in the flour, salt and olive oil and use your fingers to mix this to form a shaggy dough. We are not kneading at this point, we just want everything to be hydrated with no pockets of flour. Once mixed scrape off any dough from your fingers and cover the bowl and set aside in a warm spot for 30 minutes to rest.

Once rested we are going to knead the dough. You can do this by hand for about 10 minutes, in mixer for 5-8 minutes or use the slap and fold method. If you haven’t heard of this technique before its a great method for kneading sticky doughs when you don’t have a mixer. I learnt it originally from Richard Bertinet (who has excellent bread books should you want more reading) which makes sense as this is often known as the French method. Basically you scrape the dough out onto the worsurface. Both hands go under the ought, scooping it up turning it over and slapping it dough on the counter (this basically tuns it over) the dough is then stretched back towards you a little and then folded over on itself. This motion is repeated over and over again for about 8 minutes or until the dough looks smoother and is nice and elastic.

Once the dough is kneaded use a dough scraper to form the dough into a ball and place seam side up into a bowl very lightly greased with olive oil. Cover the bowl and set aside somewhere warm (26-27C is perfect) for the moment. After 30 minutes, using the techniques we learnt making our first loaf of sourdough bread, were going to preform a set of stretch and folds to build in more strength. Cover the bowl and leave for another 30 minutes before doing a second, and final, set of stretch and folds. Cover the bowl and place back in its warm spot and leave for another three hours, a total of 4 hours.

After 4 hours you should be able to see some signs of fermentation, even if the dough hasn’t risen significantly. The dough should have a slight domed appearance and there should be lots of fermentation bubbles over the surface. Carefully turn the dough out onto the worksurface and use a dough scraper to divide into 4 pieces (you can weigh these if you’re looking for perfectly portioned pieces). Form the dough into balls, trying to make the shaping nice and tight so the skin on the outside of the dough is taught.

Once divided and balled you need to decide if you’re going to use all four of the pizza balls tomorrow or if you want to freeze them to use at a later date. If using tomorrow simple place them into a lightly floured container, a high walled plastic box is good for this or a baking tray with high sides, something that means when covered the lid or clingfilm wont touch the dough. If freezing the balls I like to place these into small individual plastic tubs greased with little oil. Either way once in their new resting place the dough needs to sit for a further four hours, again in a warm spot around 26-27C is ideal. Once out second four hour stint is up you should once again be able to see signs of fermentation. If in the individual containers you should be able to see some rise and bubbling on the sides and if on the floured tray you should see the dough has spread out a little and there is fermentation bubbles on the surface as before. For the dough you want to use later place the containers in the freezer (for up to two weeks) and for the dough you want to use place the container in the fridge for 12-24 hours. You can leave the chilled dough for longer but after 24 hours it can be harder to handle.

Once your dough has rested for its desired time it needs to come back to room temperature before using, otherwise it’ll be harder to stretch and the chill will affect how it cooks. If using refrigerated dough this means taking out the dough 4-5 hours before you want to use it. If your kitchen is in the low to mid 20’s then room temperature is fine if its colder you’ll want to leave it in a warmer spot. If the dough your using is frozen you need to think a bit further ahead. I take the dough out the day before I want to use it leaving it in there for 12-24 hours to slowly defrost and then as with the regular refrigerated dough take it out 4-5 hours before using.

When ready to make pizzas get everything set up, get your toppings prepped and your workstation ready. Preheat your frying pan over medium heat for about ?? minutes (this should get it about 300C), it wants to be about as hot as you can get it. Turn on your grill and set a rack just below, giving you enough space to fit the frying pan.

Carefully remove a portion of dough from its container (dough scraper is good for this if you chilled the dough on a tray) and place onto a floured surface, dusting the top of the dough too. Press your fingers into the middle of the dough, leaving the outside inch or so untouched. To stretch the dough I place it on the back of my fists, resting it on my knuckles and gently stretch it as I turn the dough. You don’t want to use a rolling pin as you’ll deflate the dough and you’ll have wasted all that time. Once stretched to about 9-10 inches carefully transfer it to the pan. The base will start to cook immediately so as soon as the base is in top it with your tomato sauce (recipe below) spreading to the edges but leaving the now puffed up crust clear. I don’t add the cheese yet because I find it releases too much water if cooked for too long. Use a spatula to keep an eye on the base and as soon as it has nicely browned spots on the base, working quickly, add your toppings. This entire cooking process should take 2 minutes, 3 max. Carefully lift the frying pan under the grill and cook until the cheese has melted and the crust is browned. With this method you wont get the leopard spotting you associate with Neapolitan pizza but it will brown and I personally like to take it pretty far so there are nice dark spots around the pizza. Remove the pan from the grill and immediately transfer the pizza to a plate. Finish with a drizzle of oil and some fresh basil (you can add the basil before hand but because the pizza cooks for longer than in a restaurant oven I prefer adding it after cooking).

This is a double recipe of the peasant pizza dough in my cookbook, Bread Toast Crumbs.
NOTES:
This recipe yields 4 rounds of dough. Recipe can be halved; dough can be refrigerated for up to three days. I refrigerate individual rounds of dough in quart containers.
Dough can be frozen, too. After the first rise and after you transfer the portioned rounds to quart containers, this is your opportunity to freeze. Transfer the quart containers to the freezer for as long as 3 months. To thaw, remove a container (or more) and let thaw in the refrigerator for 2 days or thaw at room temperature for 1 day. Then, proceed with the recipe.
Yeast: If you need to use active dry yeast instead of instant, sprinkle it over the lukewarm water and let it stand for about 10 minutes or until it gets foamy before adding to the other ingredients.
Warm place to rise:  Here's a trick for making the perfect warm spot for the dough to rise. Turn the oven on and let it preheat for 1 minute; then shut it off. The temperature will be between 80° F and 100° F. you should be able to place your hand on the oven grates without burning them.
Flour: You can use bread flour and all-purpose flour here but if you live in a humid environment, I would consider using bread flour if you can get your hands on it. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water (see next paragraph). Reference the video for how the texture of the bread should look; then add water back as needed.
Water: As noted above, this is a variation of the peasant pizza dough recipe in my cookbook. If you are unfamiliar, the peasant bread dough is a very wet, no-knead dough. The key when handling it, is to use as much flour as necessary to keep it from sticking to the board and your hands. That said, you absolutely can start with less water to make the dough more manageable. If you live in a humid environment, if you live abroad, if you are using all-purpose flour, if you dislike handling wet doughs, consider starting with 425 grams of water. Add water as needed to get it to the right consistency (reference the video). 
Toppings: Below is a recipe for a kale, parmesan, and crème fraîche pizza. See above for 6 other favorite pizza recipes. Note: In the video I make this a little bit differently than the way it is written below. In the video I use mozzarella; in the instructions I do not. My preferred way of making the pizza is reflected in the recipe — I am constantly experimenting with various topping combinations; use this topping combination as a guide and adapt to your liking. 

Homemade Pizza Dough Recipe (Tons of Tips!)

4 cups (512 g) bread flour

2 teaspoons (11 g) kosher salt

1 teaspoon (4 g) instant yeast

olive oil

baby kale

garlic

Sea salt,

crème fraîche

Parmigiano Reggiano,

To make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball. Pour a drop or two of oil over top and rub with your hands to coat. 

Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled in bulk.

If you are baking the pizzas right away (as opposed to refrigerating the dough for another day), place a Baking Steel or pizza stone in top third of oven and preheat oven to its hottest setting, 550°F. Be sure the Baking Steel heats for at least 45 minutes once the oven temperature reaches 550ºF.

Cover a work surface or cutting board liberally with flour — use at least 1/4 cup and more as needed. The dough is very wet, so don&#8217;t hesitate to use flour as needed. Turn the dough out onto your floured surface and use a bench scraper to divide the dough into 4 equal portions. With floured hands, roll each portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath each ball. If you are not baking the pizza the same day, transfer each round of dough to a plastic quart container, cover, and store in fridge. (At this point, transfer the vessels to the freezer for up to 3 months. See notes above for thawing.) If you are baking right away, let the balls sit on their tucked-in edges for at least 30 minutes without touching.

To Make the Pizzas: If using refrigerated dough, pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Let rest for about an hour (a little less, a little longer is fine) untouched.

Handling the dough as minimally as possible, shape dough into a 10&#8243;–12&#8243; round. Lay a sheet of parchment paper on a pizza peel, and pour a few drops of oil into the center of it. (Note: the oil is optional. It&#8217;s especially helpful if you find shaping dough using the backs of your hands tricky.) Transfer the dough round to the parchment-lined baking peel.

Top pizza as desired or to make this kale and crème fraîche pizza: Place the kale in a small bowl, drizzle lightly with olive oil, season with sea salt, and toss with your hands till the kale is coated in oil and salt. Spoon crème fraîche over the dough leaving a 1/2-inch border or so—I use 1 to 2 tablespoons per pizza. Sprinkle with the garlic and a handful of the grated Parmigiano Reggiano. Top with the kale. Shimmy the pizza, parchment paper and all into the oven.

Bake pizza until top is blistered, about 5 minutes. Transfer to cutting board. Cut and serve. Discard parchment paper.

Omg.  So so so good!! It was light and airy but chewy and crisp.  Perfection.  Sprayed with olive oil, sprinkled crust with Sesame seeds.  Gotta try it.  

Already thinking about my next pizza.

I've tried several recipes for pizza dough, and this is the best crust so far.  The dough was sticky but manageable.  It came together quickly with very little handling.  I made a half recipe using 00 flour, and proved the dough overnight in the fridge. The dough was easy to stretch after sitting at room temperature for about 1 1/2 hours.  Great oven spring around the outside rim.  We felt that the dough needed more salt.  I added 1/4 tsp each onion and garlic salt to the kosher salt, but the crust still tasted slightly underseasoned.  Thank you for the detailed instructions and tips.  They're very helpful.

Great detail and so helpful at answering many questions I had about this process.  Just to clarify, are you saying to wait 30 minutes after forming into four balls to then form the rounds, then wait ANOTHER 30 minutes before working to make the full 10-12 inch pizza shells?  Similarly, when pulling from the fridge, let sit an hour to get to room temperature, and then form the rounds, and then wait another 30 minutes before forming the shells?  Just want to make sure I'm clear.  Thanks!

I finally found where to give you stars! lol 
Best pizza dough around!

I have been trying my hand at homemade pizza for several months now and each time the crust was “good” but I just wasn’t over the moon about it. I finally found my new go to pizza crust recipe! It was light and airy and absolutely delicious! Oh and did I mention it was the easiest recipe of them all! Thanks so much for sharing this recipe and all the tips with us:)

I have made this pizza dough hundreds of times.  Great recipe.  I freeze it regularly, taking it out in the morning for an evening pizza.  Thanks.

Hi Ali,
Whenever I use the parchment paper in baking process, the final baked dough always sticks to it no matter what. Any idea how I can  solve this problem?
Thanks a lot in advance :)

This is our go-to kitchen-oven crust recipe. I use Peter Reinhart's Napoletana recipe for our outdoor pizza oven, but I find yours works so much better in the kitchen.  (I use a a pizza steel on top of a baking stone, preheat at the highest setting for an hour.  Cook 3-4 minutes, then switch to broil for the last minute.)  This recipe is so forgiving.  I can decide the night before, morning of, or even a few hours before dinner to get started, always with varying levels of greatness.  

Also: I've tried *so* many pizza white-sauce recipes, and none of them ever hit the spot.  Just using crème fraîche?  What an epiphany!  SO good and so easy.  Our favourites:  

- crème fraîche/sour cream, kale, bacon, parmesan, olive oil, fancy salt; and
- simple pizza sauce (San Marzano tomatoes/olive oil/salt), BBQ chicken, roasted red peppers, mozzarella, parmesan, olive oil, fancy salt.  

Thank you so much for making our oven pizzas so much easier, tastier and just plain ol' better!

I made this a couple of weeks ago. It tasted delicious but I sucked at shaping the dough. I found it really hard working with such a wet dough. I cooked it in a Gozney Roccbox, so found it hard getting it off the peel into the oven because of the hydration level. I definitely needed to use more flour. I'm trying again this week, fingers crossed!

Hi -- the recommended pizza steel is currently unavailable on amazon.  Is there another one that you could recommend?  Thanks.

Thanks,  perfect dough after 2 days ref fermentation.  Crunchy, chewy and soft which I prefer most.  I substituted kale with 2 layers spinach,  watery but next time should try kale instead.

I have used 2 cups bread flour and 2 cups wheat flour... turned really perfect.

Can’t stop making this! Although I own BTC, it was your blog posts that inspired me to try this pizza dough recipe. Your instructions and visuals are so clear and helpful. The only downside is now my husband will only eat fresh baked bread! 

This has been my go to pizza dough recipe for the past year and it never disappoints. It is so easy and so delicious! I can't believe I was buying premade pizza dough from the supermarket for so many years. I want to try the sourdough recipe next! 

I’ve been on the hunt to find a perfect pizza dough recipe and this is it! I made the full recipe keeping 2 dough balls in the fridge for a couple days and froze 2 balls of dough and they have thawed perfectly. 

Made the dough before my kids came home from school and left to rest. We then divided, and added toppings one person at a time while the last pizza was cooking, as each pizza took just ten minutes. The whole recipe worked perfectly, no tweaking necessary. Tasted like the pizzas we had in Naples, absolutely delicious! Will definitely use again and have shared already. 

https://www.youtube.com/watch?v=ooe0qlDbfB8

Up your pizza game with this simple recipe for homemade pizza dough. If you love a pizza with ballooned and blistered edges and a crisp but pliable crusts, this is the pizza dough recipe you’ll come back to again and again. It's no-knead, made with 4 ingredients, and a snap to throw together. 

Also included in the video is a recipe for kale, parmesan, and crème fraîche pizza, one of my favorites. Get the full recipe here: https://alexandracooks.com/2019/01/31/kale-creme-fraiche-pizza-how-to-make-great-neapolitan-style-pizza-at-home/

Simple Homemade Pizza Dough Recipe 🍕🍕🍕 + Kale and Creme Fraiche Pizza

Stunning Neapolitan cookies with made with strawberry, vanilla, and chocolate dough. A cookie with three flavors in one bite!

Neapolitan Cookies

[364 g] all-purpose flour

baking soda

freeze-dried strawberries, which equals 8 grams ((measured before pulsing))

[2 sticks | 227 g] unsalted butter (room temperature)

[350 g] granulated sugar

vanilla extract

red food coloring (optional)

cocoa powder

Sprinkles sugar (for rolling)

Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three baking sheets with parchment paper.

In a medium bowl, combine the flour, baking soda, and salt.

In the bowl of a food processor fitted with a blade, pulverize the strawberries into a powder.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.

Dump the dough out onto a work surface and divide it into three equal portions. Put one-third of the dough back into the mixer and add the powdered strawberries and food coloring, if using. Mix on low speed until totally combined, then remove the dough and quickly wipe out the bowl of the mixer.

Add another third of dough to the mixer. Add the cocoa powder and mix on low speed until totally combined.

Pinch a small portion (about 1/2 oz [15 g]) of each of the three doughs, and press them gently together, so they adhere to each other, but keep their unique colors. Press the piece into a cookie scoop or roll it into a ball, then roll the ball into sprinkles or granulated sugar. Place 6 or 7 cookies on each sheet pan. Bake the cookies one pan at a time, rotating halfway through baking. Bake until the sides are set and the cookies are puffed, 10 to 11 minutes.

Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Cookies can be stored in an airtight container at room temperature for up to 2 days.

A whimsical Neapolitan cake, with layers of vanilla, chocolate and strawberry cake, with striped buttercream, and an ice cream cone cake topper.

Neapolitan Cake

recipe Vanilla Cake

recipe Vanilla Buttercream

recipe Strawberry Cake

recipe Strawberry Buttercream

red or pink gel food coloring

recipe Chocolate Cake

recipe Chocolate Buttercream

Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray.

Prepare 1/2 recipe Vanilla Cake.

Prepare 1/2 recipe Strawberry Cake.  Add red or pink gel food coloring for desired shade of pink.

Prepare 1/2 recipe Chocolate Cake.

Bake the cakes for about 28-30 minutes on the center oven rack, until a cake tester comes out clean.  Set the pans on a cooling rack, covered loosely with a clean kitchen towel, and cool completely.

If making the cakes in advance, cool until slightly warm, then turn the cakes out and wrap well in plastic wrap.  Keep at room temperature for up to 1 day, or freeze for up to 3-6 months.

Cake

Prepare 1/2 recipe Vanilla Buttercream.

Prepare 1/2 recipe Strawberry Buttercream.

Prepare 1/2 recipe Chocolate Buttercream.

Cover each bowl of buttercream with plastic wrap, until needed.

Buttercream

If the tops of the cakes are domed or uneven, carefully trim off the domed portion for a flat surface.

Place the vanilla cake on a cake board.  Frost the top of the vanilla cake with a layer of vanilla buttercream, between 1//8-1/4 inch thick.  Frost the sides of the cake with a thin coat of vanilla buttercream.

Place the strawberry cake on the vanilla cake.  Frost the top of the strawberry cake with a layer of strawberry buttercream, between 1//8-1/4 inch thick.  Frost the sides of the cake with a thin coat of strawberry buttercream.

Place the chocolate cake on the strawberry cake.  Frost the top of the chocolate cake with a layer of chocolate buttercream, between 1//8-1/4 inch thick.  Frost the sides of the cake with a thin coat of chocolate buttercream.

Take a bench scraper and drag it around the sides of the cake, to smooth the sides out and scrape off any excess frosting.  Place the cake in the refrigerator for 30 minutes to chill and set the crumb coat.

For the final, &quot;pretty&quot; coat of buttercream, you can either use an icing spatula (which I did), or use separate piping bags for each color.  Piping bags will give you cleaner, sharper lines between each color, but as you can see, if you&#39;re careful with an icing spatula, you can also keep it nice and neat.

Use your icing spatula to spread vanilla buttercream along the bottom edge, trying to keep it neat, filling in the bottom third of the cake all the way around.  Repeat with the strawberry buttercream, and then chocolate, frosting the sides and top with chocolate.  If you see any gaps, go ahead and dab on some more frosting to fill in the gaps.

Now, take your bench scraper again, hold it at about a 45-degree angle to the cake and lightly sweep it around the sides of the cake on a continuous motion – this is where it is extremely beneficial to decorate your cake on a turntable so that you can turn it with one hand while you smooth the buttercream with the other.  Without a turntable, this step will be difficult for you.  You are not trying to remove much frosting, so use a light hand – you are simply smoothing out any air bubbles and blending the colors together.  Sweep around the cake several times, scraping the excess frosting off the bench scraper and into a bowl.  Wipe the bench scraper clean with a paper towel each time around, and keep smoothing until you’re satisfied with the result.  Smooth out the top.  If you don&#39;t have perfectly smooth lines, don&#39;t worry.  This technique takes some practice.

Assembly

To make the ice cream cone topper, you&#39;ll need a sugar cone and the excess frosting that you scraped into a bowl.

Position the ice cream cone in something, like a small jar, so that it&#39;s held upright.  Chill the bowl of extra buttercream for a few minutes in the refrigerator, then use an ice cream scoop with a release lever to scoop the frosting, just like you would scoop ice cream.  Release the scoop of buttercream onto the ice cream cone.  Repeat with a second scoop.

Set the ice cream cone in the refrigerator to completely chill and firm up.

To place the topper on your cake, insert a wooden skewer into the chilled ice cream scoops, until it reaches the bottom of the sugar cone.  Turn it upside down, poke the skewer into the cake, and push it down to center it on top of the cake.

Ice Cream Cone Topper

Create delicious Neapolitan style pizza on the grill thanks to this no knead pizza dough recipe. True authentic Neapolitan pizzas have a tender, pillowy bottom with big blistery bubbles in it after cooking very quickly over extremely high heat. When cut, it is pliable and bends easily under the weight of toppings.

No Knead Neapolitan Style Pizza Dough Recipe

all purpose flour ((18 oz))

Morton Coarse Kosher Salt

sugar

active dry yeast ((0.07 oz))

water,

all purpose flour (for shaping the dough)

cornmeal (for the peel)

Mix. In a 2 quart (1.9 L) bowl, mix together the flour, salt, sugar, and yeast. Add the water and mix it well with a wooden spoon, rubber spatula, or your clean hands, but not a mixer. When the flour has absorbed all the water, the dough will be wetter than normal bread dough, and sticky, like putty. If it is too wet and runny, add a little more flour. Cover the bowl with plastic wrap and set it aside at room temp, 72°F (22.2°C) until it has more than doubled, about 18 hours. The exact time will depend on the actual temp of the room.

Scatter enough flour on the work surface to keep the dough from sticking, just a light coat because we don&#039;t want to be adding a significant amount of flour to the dough (unless it is too runny). Scrape the dough out of the bowl and onto the flour. Get it all out. They make plastic bowl scrapers for this task, but you can do it by hand or with a wooden spoon.

Shape. Work the dough into a rough square about 12&quot; (30.4 cm) on all sides, and cut it into four equal parts for four individual pizzas about 8 to 10&quot; (20.3 to 25.4 cm) each. For larger pies, cut the dough in thirds or in half. Just make sure you can fit it on your pizza stone. If it is sticking to your hands, wet them. Some people keep a bowl of water handy for the purpose. If your hands get sticky with dough sprinkle them with flour and rub them together. It will come off (thanks for the tips @wartface).

Take each corner of each portion and fold it until they meet in the center. Flip it until the folds are underneath and form it into a low round mound. If it gets sticky, put it down and dust it with flour. There is no need to pound it or stretch it.

You can now prepare one or all for baking. You can wrap them in plastic wrap and store them in the fridge for 3 days. You can freeze them with only a minor loss of quality. Before using frozen dough it needs to come back to room temp. Unwrap the ball, put a little flour on a work surface, put the ball on the flour, and cover it with a couple of layers of damp paper towel or a damp kitchen towel.

Fire up. Preheat the grill with direct heat on all burners, put in a pizza stone, and let it heat up to about 600°F (315.6°C) on the top surface. You may need to do a test run to determine the ideal stone and air temp. I discuss this in more detail in my article on the Science of Pizza here.

Make the crust. If you just made the round mounds, if you can, let them sit for about an hour, but if you&#39;re in a hurry, get right down to it. Flour the work surface lightly so the dough will hold enough flour on the underside so that it won&#39;t stick. Now start pressing the mound down and out with your fingers. No rolling pin. Just press the dough out until it gets about 8&quot; (20.3 cm) across. Keep turning it so it does not get too thin in any location and so the bottom stays well-floured.

Pick up the round by an edge and hold it in front of you like the steering wheel of a car and start turning it round and round allowing the weight of the dough to stretch itself. Shake it a bit to help it stretch. When it is thin enough that you can see a little light through it, you&#39;re almost there. Try not to allow a hole to develop or let it get paper thin. If you do break through, you can usually patch it together. Resist the temptation to toss it in the air. If the dough is not perfectly round, so much the better. A little lopsidedness says &quot;authentic home made artisanal made with loving hands.&quot;

If you have a peel, lightly flour it, especially the far edge. If you don't have a peel, the back side of a half-sheet pan will work just fine. The flour acts like ball bearings to help the dough slide off. I recommend a light dusting of corn meal which makes really good ball bearings and adds a special rusticity to the crust. Plop the dough on the peel and make sure it is not sticking. It will shrink a bit while you are adding the toppings, just make sure it is not too large for your stone. Bring one edge of the dough right up to the edge of the peel. This will help you with the transfer to the stone. Apply the sauce right up to the edge. That will give the pie beautiful color.

Add toppings. Now it is time for the toppings. The secret is to not go crazy. Less is more. Pile it too high and the dough will not puff properly. I cover toppings in my recipes (see the links at the top of the page), so let&#039;s just focus on the process now. This is a Margherita pizza. Notice that I chiffonaded the basil. Take the basil leaves and stack them on top of each other. Roll them like a cigar, and then cut across the roll. You end up with thin strips. Notice also that I am using an open sided sheet pan rather than a peel.

Cook. Now take your peel and lay the edge farthest from you on the edge of the stone farthest from you. Wiggle and shake until it slides onto the stone. Keep a spatula nearby so you can push if it sticks to the peel. Close the grill or oven. The timing will vary depending on oven temperature, the thickness of your dough, the toppings and how wet and cold they are. After three minutes check. Don't wait too long and be surprised by a burnt crust. The trick here is to get the bottom amber to brown with a few scorched splotches, and still get the toppings cooked. The cheese should be bubbly, but you don't want raw sausage, although some crunch to the peppers and onions is nice. Getting everything cooked properly is controlled not only by heat but by how you cut the toppings, and you will learn what is best for your preferences and your oven with practice.

You need to know if the back is hotter than the front and hopefully you learned that with the white bread test in my article on calibrating a grill or smoker. You might need to reach in there with tongs or the peel and rotate it 45 degrees if one edge is cooking too fast. If you are cooking in an indoor oven and the bottom is progressing faster than the top, turn off the oven, the stone has plenty of energy stored in it, and turn on the broiler to speed the cooking of the top. In a professional wood burning pizza oven the pizzaiolo or pizzaiola, the pizza master or mistress, will often slip the pie onto the peel and lift it up near the top of the oven where hot air is trapped to speed the cooking of the toppings. Check out the above to see how the process works and how the pizza is cooked on the Pizza Party, a very nice and relatively inexpensive wood burning pizza oven that I use.

Serve. When it is done, remove it with the peel, or just lift the stone off and bring it to the table. I like to bring in the stone with the pie to keep it hot. But the stone will scorch your table, so pile at least 6 place mats down and put it on top of them. Cut it with a wheel, knife, or even scissors.

Here's a look at a cross section of the cooked crust. You can see it is dark brown and crunchy on the bottom and golden on the top with air pockets that make it light.

https://www.youtube.com/watch?v=HecgYz25mvE

News 2015: Forno a legna Pizzone
Il più grande forno a legna realmente portatile

Pizzone: la leggerezza della terza dimensione
Ideale per chi ha una smisurata voglia di pizza e non solo..

Caratteristiche:

Dimensione esterna 70 x 90 cm = 0.63 mq
Dimensione piano cottura 60 x 80 cm = 0.48 mq
Peso 69 kg
Peso senza mattoni 39 kg
Consumo medio 3 Kg/h
Pizze 3-4 pizze tonde o pizza al metro
Colori disponibili Canna di Fucile
Temperatura Massima consigliata 
550 ºC – 1022 ºF
Volte interne Acciaio inox 18/10!
Rivestimento esterno Alluminio facile da pulire e resistente alle intemperie
Acquistando un forno Pizzone avrai incluso nel prezzo:
alzalegna, spartifiamma, canna fumaria, sportello tradizionale senza vetro, termometro, 8 + 2 mattoni refrattari, NUOVO proteggi frontalino

Risparmia acquistando dal produttore - Save money by direct sales!!
https://pizzapartyshop.com
Scopri i forni a legna e forni a gas
https://forni-a-legna.com
Discover the Pizza Party ovens
https://wood-fired-pizza-oven.us
Official community
https://ipizzaparty.it

IT New Forno a legna da 4 pizze Pizzone
https://forni-a-legna.com/forno-a-legna-4-pizze-pizzone.htm
IT Forno Pizza Party 70x70
https://forni-a-legna.com/forni-a-legna-70x70.htm
IT Bollore e Passione
https://www.pizzapartyshop.com/it/forni-a-gas-o-legna/
IT Ardore
https://www.pizzapartyshop.com/it/forni-a-gas-per-pizza-salvaspazio-ardore/

EN New large Wood fired oven Pizzone
https://wood-fired-pizza-oven.us/wood-fired-oven-mobile-pizzone-4-pizze/
EN Pizza Party oven 70x70
https://wood-fired-pizza-oven.us/wood-fire-oven-indoor-outdoor-portable/
EN Bollore and Passione ovens
https://www.pizzapartyshop.com/en/wood-or-gas-fired-pizza-oven/
EN Ardore oven
https://www.pizzapartyshop.com/en/portable-gas-fired-pizza-ovens-ardore-spacesaving/

Facebook Page
https://facebook.com/fornialegnapizzaparty/
Instagram Page
https://instagram.com/pizzapartyovens/

http://www.firewood-pizza-oven.com

scegli di cucinare come da tradizione

4 PIZZE nel Pizzone, le pizze di Marco Romano con il forno Pizza Party (forno a legna portatile)

This dough is meant to be baked at 500° to 600°F (260° to 316°C), perfect for a home oven and a kamado-style grill. Try this dough recipe when making Kamado Grilled Sausage Pizza. The real secret to flavor in this dough is giving it plenty of time to ferment low and slow.

Marc Vetri’s Naples Style Pizza Dough Recipe at 70% Hydration

King Arthur bread flour

yeast

Day 1: Make the starter. Mix everything together in the bowl of an electric mixer, crumbling in the yeast if it’s fresh or sprinkling the dry yeast over the water. Mix just long enough to make sure all the flour is wet. The starter will be wet and sticky. Cover tightly with plastic wrap and let the starter rest at room temperature, about 70°F (21°C) for 24 hours.

Day 2: Make the dough. By this time, the starter should be bubbly and smell like sex. For the dough, pour the water into a small bowl, crumble in the yeast, and whisk them together until no lumps remain; or, if using dry yeast, you can just sprinkle the yeast over the starter.

Mix and knead. Add the water (or water/yeast mixture) to the starter and then the flour, and then the salt. Attach the dough hook and mix on low speed for 8 minutes. Switch to medium-low speed and mix for another 4 minutes. The dough should be somewhat loose, since it has a fair amount of water in it. But if you’re mixer is less than 600 watts (600 J/s) and the mixer is straining, remove half of the dough and mix the dough in 2 batches to avoid burning out your mixer motor. Recombine the dough at the end of mixing both batches.

Ferment. Cover tightly and let the dough ferment in the refrigerator until it proofs, rises, and almost doubles in size, at least 2 hours or up to 24 hours for more flavor. You could also let the dough rise at room temperature for 5 to 6 hours if you’re pressed for time.

Ball up and ferment again. Lightly flour your hands and a bench knife (the bigger the better). Resist the temptation to dust the dough or your work surface with more flour; that will just make the dough stiffer. You want to keep the dough soft. Use your hand to scrape and dump the mass of dough onto a dry work surface. Use the bench knife to cut and divide the dough into 6 pieces, each about 9.5 oz (270 g). Just cut and scrape away a 9.5-oz (270-g) piece from the dough, transferring the piece to a scale to weigh it (at least weigh the first piece so you can eyeball the rest). The dough will be loose, wet, and sticky—especially if you use some fresh-milled whole grain flour. Handle it with authority. Scoop it up with the bench knife and scrape it off with your fingers. Transfer the  9.5-oz (270-g) piece to a 2-foot-square (61 cm) area on the dry work surface. Then scrape and shape the dough into a ball. To do that, position the bench knife at one edge of the dough and then push the dough in the opposite direction, scraping and pushing the dough at least a foot or two away from you. It will swell up and form an oval shape. Remove the bench knife (using your fingers if necessary), reposition the knife on the pointy end of the dough, and proceed to push the dough in a direction perpendicular to the first, tilting the knife down a bit and scraping the dough with some pressure, swelling up the dough again. Repeat this process of pushing, reposi­tioning, and scraping the dough in opposite directions all around the 2-foot (61 cm) square until the dough goes from a loose oval shape to a more organized round one. It’s almost like shaping a water balloon, so it’s a somewhat delicate opera­tion. You want to gently squeeze all around the balloon to swell it up into a round ball, always increasing the surface tension. When the dough becomes a somewhat organized round ball, use the bench knife to quickly transfer the dough ball to a proofing box or a wide tray with a tight-fitting lid. It will flatten out quite a bit, so leave room for the other dough balls. Repeat the process with each lump of dough, transferring the dough balls to the container and leaving several inches between each—you don’t want the balls reconnecting themselves. I don’t dust them with flour. They get plenty of flour when you shape them. Cover tightly and refrigerate for 24 hours. Or leave at room tem­perature for up to 12 hours.

Day 3: Use or chill the dough. After the dough balls have rested, use them imme­diately or chill them for up to 36 hours after that (until the evening of Day 4). Let the dough rest at room temperature for 1 hour before using to take the chill off. That will make the dough easier to shape.

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