This was great!! Best recipe for Neapolitan pizza! This is the most wonderfully delicious, chewy yet perfect pizza dough out there. If, however, you don't have a pizza peel or are having trouble, you can use parchment. This should give you roughly a 10 inch pizza. This pie had excellent bubbles and spring. Use the same amount as called for in the recipe. I also forgot to mention, how she tells you to preheat your oven to the highest temperature at the beginning of the recipe, and then when it comes to letting your dough rise she suggests putting it in the oven. Give it plenty of time to warm up, even an hour or more if you aren’t in a rush. I have been using a Neapolitan recipe that produces a crisp crust when it comes out of the stone oven but after 15 minutes in a to-go box, the crust becomes chewy. (Use the Coco Chanel approach: Use one less topping—or a little less of a topping—than you originally planned for). Is there a difference in taste and/or texture between taking the dough out after 24hr vs 48hr in fridge? Is this normal? Just like a pet, it needs food and good living conditions. We haven’t made actual pizza from this. Product Weight: 30 lbs. 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. Bob’s Red Mill light blue bag). Personally, I use an Ooni Koda 16 pizza oven and find the result very similar to a wood-fired oven. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes. Any tips on that . Found inside – Page 199The dough needs to be rolled very thin, so if the room is at all warm (above 72°F/22°C), ... Make it as thin as possible—a minimum of 16 to 17 inches. I have a wood fire pizza oven and and after months of trying to find a great pizza dough recipe, I came across this one. Let me know how it turns out! Made this dough and it was excellent. Spread dough to make the crust: Spread dough out evenly on your parchment lined baking sheet and form into a circle. My dough was very sticky but ended up well. And this will make an elastic dough that keeps its shape, holds better on to the CO2 produced by the yeast, and is easier to stretch without tearing. Sprinkle with 1 1/2 ounces of shredded mozzarella cheese. True Neapolitan pizza dough, which is made of only flour, salt, yeast, and water, gets its superior flavor and texture from a longer fermentation time (in my recipe, around 20 hours at room temperature, then 24 to 48 hours balled up in the fridge). No, there's no need to stretch and fold the dough during the first rise. Knead the dough by hand for 15-20 minutes, or in a stand mixer at low speed for 10-15 minutes, until you get a pretty smooth dough. There are three types of yeast you can use for Neapolitan pizza: The most traditional choice is fresh brewer’s yeast. Kneeded the dough balls slightly using cornflour We can’t wait to try it with pizza next! This food dough mixer blender is widely used to mix flours, dough, stuffing, beat eggs, etc. I am hoping to get your input on using convection mode over regular bake mode. High gluten flour needs more liquid than bread flour does, so use the same amount as you would bread flour, then add extra water, a little at a time, until the dough comes together. Thank you for this recipe!! Hi Vanessa, well I recommend you get one lol But meanwhile If you have a cast iron skillet just use that instead. I knead the dough by hand and it comes out perfectly. Report back . I've tried quite a few pizza doughs for my OONI Frya Oven, and this one is absolutely fantastic. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal. Pappardelle Ragu Alla Bolognese Sauce Recipe ». According to the AVPN regulations, Neapolitan pizza must exclusively be baked in a wood-fired oven at 905°F (485°C). A little misleading with the prep and cook time if you don’t have the resting time factored in but no worries I checked that out before using this recipe. Place the dough balls in a lightly floured proofing box and let them rise for another 10 hour. You will see the crust puff up and get tall and start browning. If you can, transfer the topped pizza directly to the stone. Both for the dough and for toppings. Florentina .. I’ve tried so many pizza dough recipes. After 14 hours, take out the dough, and cut it into dough balls of 250 grams each. There you have authentic Neapolitan pizza sauce! It also lasts long, and you can easily get 1000 Neapolitan pizzas out of one can. Good dough. March 2006 This dough was a 4 day cold rise using a blend of KA Bread, KASL and Caputo. In addition to an oven, you also need a pizza peel to transfer the pizza in and out of the hot oven. 2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven). HI Dave, what was the end result ? The dough has a great smooth elastic texture after the first rise and the long rise at room temperature gives it a great taste. There are many variations of Neapolitan pizza dough, but this is the traditional: direct dough fermented at room temperature. https://www.cooksillustrated.com/how_tos/6620-yeast-types. Easy to make, fast cooked and delicious taste. The edges tasted great, but the majority of the pizza was raw. Place the dough in a lightly oiled bowl, cover, and allow to rise a minimum of 12 hours or up to 24 hours. Read more about pizza scales and how to properly weigh ingredients here. The end result was absolutely perfect though! Pizza dough, previously: ... 2 12-inch round or 9×13 rectangular pizza doughs 1 28-ounce can whole peeled tomatoes 1 clove garlic, minced 1/2 teaspoon sea or kosher salt Red pepper flakes, to taste Pinch of sugar, if desired ... Of course I still ate my weight in pizza each day. For Caputo flours, you can find the W-ratings on their website: https://www.mulinocaputo.it/en/flour. Really Good! You’ll get pretty much the same result in any oven that can reach that temperature. The amount of flour can vary tremendously depending on how it’s stored and handled. Followed instructions, turned out great. To make great pizza you need quality ingredients. I use an airtight container that's big enough for the dough to rise. Found inside – Page 22245 No-Fuss Recipes--All 8 POINTS Or Less Weight Watchers International, ... If you can't find refrigerated pizza dough, frozen bread dough, thawed, ... But when I cooked my pizza in my microwave oven at 230 degrees C for 20, it was thick and not cooking at all. Neapolitan pizza is thin, round and has a raised edge (called “cornicione”). ; Cook stone-baked fresh pizza in just 60 seconds. I’ve made this many times and not once have I disliked it. Hard, aged cheeses are also common to add to the pizza, like pecorino and parmesan. @Sandy Yes you can freeze the pizza dough. Now we are really gonna have to make all our thin crust pizza at home. Even the most basic one gives you a close result to a wood burning pizza oven. One question….I made too much – can it be refrigerated or frozen? When the dough balls come out of the fridge to sit at room temperature, place your baking stone or steel on a rack in the bottom third of the oven and preheat the oven to 550°F or as high as it will go. As mentioned earlier, it’s all about the crust. Any tips you’d like to give me before I try your recipe out??? Hi Pete! It’s a lot, but I usually make 3 pizzas (we’ll eat 2, and save the third for leftovers). It easily rivals any authentic pizzeria and is quite possibly the best pizza crust I’ve ever eaten. Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. 1 package (2 1/4 teaspoons) active dry yeast. That’s been my experience anyway. ~ Florentina. Hi there! I'm wondering if the dough can be frozen in the third step? Have you ever tried frying this dough? The crust was soft in texture-really nice with a chewy crust. Given that whole wheat flour absorbs more water, I upped the water amount to 70% of the flour content (308 g whole wheat flour, 216 g of water). I’m not sure I have room! And the crust gets its flavor from a long, slow rise. If using cast iron, should we still place on the bottom third of the oven? I use cool water to reduce the risk of overfermenting the dough at room temp. Let me know how it turns out . Let me know how it turns out! italian pizza dough, neapolitan pizza dough, pizza dough, pizza dough recipe, Pizza recipe, balls of dough (enough for 2 12- to 14-inch pizzas). Thanks for leaving this wonderful comment! I use 240 to 250 for a 12 inch pizza. Hello! Many other doughs (including my Basic and Slow-Rise recipes) include olive oil and sugar to enhance flavor, texture, and browning of the crust. (I like to push my fingers in and out of the dough like a cat kneading with its paws. Bake in the oven for about 10-15 minutes. The products that provide the base for " Verace Pizza Napoletana "- (Vera Pizza The Ooni Koda 16 gas powered pizza oven fires out authentic, flame cooked, stone-baked pizza in just 60 seconds. Just made the dough and now letting it rest! Your pizza looks delicious, what kind of flour do you use in the recipe? Here is the step by step tutorial on how to freeze pizza dough: https://ciaoflorentina.com/how-to-freeze-pizza-dough-tutorial/. Step 3- Slice and Bake! 9. Bake it on a cookie sheet as high as your oven will go and keep an eye on it, just bake it a little longer if your oven doesn’t go that high, you’ll find the perfect timing for your oven after the first batch. I put it in the freezer instead of the fridge, would that be okay? Hi Jared, just make sure to stretch out the pies thinner next time. THIS RECIPE IS LEGIT! We are fans of Neapolitan pizza. Check it out! The amount of yeast you add to your dough is the main way to control fermentation time. You don’t want the flour to burn in the hot oven. Yes, I only use very cold water to make my pizza dough, never fails. Killer ! Give it a try and let me know what you think! Just move it to the fridge now, and let me know how it turns out! However, if you're in a rush, just close the oven after you take out the first pizza and wait about 5 minutes before you cook the next one. ... Dough Scraper Pizza Topping Station ... our gas-powered outdoor pizza oven designed for stone-baking epic 16-inch pizzas and delicious flame-cooked steaks, fish and vegetables. No need to let it rise. 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. And the optimal strength is around W250-300, depending on the length of fermentation. Double it if you like your pizza thick and bready. You Rock. I do a pizza base dough with 1 1/2 cups of water, to 1 1/2 lbs plain flour. This is the second time I made the recipe. Hi Florentina! Step by step how to video included below. Lmk, If the heating element is in the bottom of your oven, then bake the pizza on a rack in the top third of the oven. Place the dough in an air-tight container or a bowl covered in plastic wrap to prevent the surface from drying out. This was done in the oven. And if you have a grill function or broiler, turn it on during baking for an even hotter bake. (‘ciao’ really goes hand-in-hand with your name…) Your friend Diana introduced me to your blog. You can keep them in the same container, as long as there's room for them to spread a bit without adhering to each other. Just got a pizza stone, and found your site searching for a great pizza dough recipe. Used King Arthur Special Patent flour and I did have to add more water to get a wetter dough. They are now ready to make pizza! Glad to hear you liked the recipe! How much dough do I need for a 13 inch pizza? no you do not, it’s a slow rise it will be fine. Yes and Yes Gloria. Comment #3: I made this dough with 100% whole wheat flour using 2/3 of the recipe's quantities to yield 2 12-inch pizzas. 10g of cake yeast is roughly 4g of active dry yeast, and 3g of instant dry yeast. A couple of questions… If you freeze the dough, do you freeze before rising and then let it rise for 2 hours after it comes to room temperature? Could I use instant yeast? This will make 6 11-12 inch Neapolitan pizzas: Here are a few things you need to make Neapolitan pizza: You’ll also need Neapolitan pizza sauce, cheese, and toppings for the pizza. Place the stretched out dough on a generously floured pizza peel. March 2006 This dough was a 4 day cold rise using a blend of KA Bread, KASL and Caputo. Found inside – Page 16neapolitanpizza dough (thin crust) Makes about 14 ounces—enough for one 14-inch pizza or two 10-inch pizzas Thin and crisp when baked, this is the pizza ... I just thought I would stop by and say we LOVE this crust and we have successfully frozen it in a ball, par cooked and either topped or not all with great success. Took out all the dough balls from the air tight containers Pesonally, I have found a good sweetspot to be around 240g – 260g. To make consistent pizza dough, you need to measure your ingredients accurately. The heat of the oven will cook the sauce during baking. (although next stop is a peel as using a plastic chopping board is not ideal when you are transferring to a pizza stone at 300degrees! It looks very good, but I haven’t met the video, The video is at the beginning after the second paragraph. My family does not ask for any other kind of pizza anymore. It will actually crisp up again if I reheat it. I baked the other one in the OONI Frya pizza oven after the dough was in the refrigerator for 72 hours. After 22 hours it looked exactly like your photo. 1. Stretch out a dough ball, place it on your flour-dusted pizza peel, and top it with a spoonful or two of sauce, a handful of shredded or torn melty cheese, and just a few other toppings. It’s our favorite pizza anywhere! Hi Pam yes it matters. Absolutely delicious base! Hi you have a lot of lovely pizza recipes. And then taken out of fridge and used later that same day? Having said that, I used bread flour (higher gluten content) and I was short on time so I only let the dough raise about 40 minutes or so. Made the recipe up last night. Thank you. Thank you for the recipe, my family’s love it, now we have tradition for pizza night once in forthrightly. I used 'active' dry yeast instead of 'instant' dry yeast, from google I understand they are pretty much equivalent so I used the same 0.9grams (found it really little for the amount of dough...). I just wanted to thank you for a wonderful pizza dough recipe!!! You can definitely make the dough in advance and refrigerate it. Rotate and turn it over a few times, until you have a round, flat pizza base. Hi Florentina, this dough is Amazing! Hi! When the dough has proper gluten development, the CO2 will also be trapped inside the dough, inflating it, almost like a balloon. Hi Liem, I just added the instructions by hand to the recipe as well. This is now our go to recipe! This dough came out perfect!!! Either top your dough on a greased baking sheet and bake it at 500 for about 10 minutes, or preheat an upside-down baking sheet like a baking stone/steel in the oven to 550 or so, then switch to broil. It worked though. The first step is making the dough, which should be done around 24 hours before you plan to have pizza. I made 2/3 of the recipe for two delicious thin-crust 12-inch pizzas with pizza sauce and a mix of mozzarella, pecorino, and parmesan cheeses. Any suggestions?…don’t want to use too much flour. Begin gently and slowly stretching the dough by passing it knuckle over knuckle until it is as thin as you can get it, which in this case, is about 14-16 inches wide. 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. Florentinas rustic pizza dough and toppings inspired me as they always do to create taste and enjoy lovely lady keep em coming i tip a glass of wine in salute, I am a genuine italian man and i will salute you any time, Only one thing florentina you couldn’t leave the doe to rest in the oven if your preheating it for an hour lol. It’s a lot, but I usually make 3 pizzas (we’ll eat 2, and save the third for leftovers). It’s the same right? Yay! In both cases, it was easy to stretch the dough to the desired size, something I've been struggling with with other recipes. Now the traditions are protected by the AVPN (The True Pizza Association), and their international regulations for true Neapolitan pizza. It was exactly what I was looking for. I just wanted to tell you that I’ve been using your recipe for I think about 2 years now and I wouldn’t trade it for anything! If you have a kitchen scale, your best bet is to use the same weight of 00 as listed in the recipe for bread flour. A very unique consistency that you can only achieve through a short, very hot bake. . Preheat your oven as high as it will go for at least 45 minutes to one hour. These peels are thin, so it’s easy both to transfer the pizza onto the peel and to get the peel under the pizza to get it out of the oven. x 24 in. ... Dough Scraper Pizza Topping Station ... our gas-powered outdoor pizza oven designed for stone-baking epic 16-inch pizzas and delicious flame-cooked steaks, fish and vegetables. All the best and continued success to you. Copyright © 2021 The Pizza Heaven. Excellent recipe! Would make again. You might just need to adjust with more flour. So good! Let me know how it turns out if you give it a try! Form it in a rectangular shape. 3. The pizza is best served immediately, straight from the oven! This Pizza was crispy, tasty, and delicious! 2 teaspoons salt. A health-conscious, warm dessert idea from B.R. I just made the dough and it was a disaster! Yep! In the directions, it says to use cool water. Authentic Neapolitan pizza dough consists of only 4 simple ingredients: flour, water, salt, and yeast. One I froze and the other I placed in the fridge for 48+ hours. Thank you!! Five stars hands down! Really Simple Pizza Dough. So glad you loved the pizza ~ Florentina Xo’s. I loved this recipe, Yes, here’s the freezing tutorial: https://ciaoflorentina.com/how-to-freeze-pizza-dough-tutorial/. I also used two pizza stones rather than one, one at the very bottom and another two racks down from the top. The whole purpose of the long fermentation time is to develop flavor and improve the consistency of the dough. No fancy flour is required. I used OO flour from Italy that I bought at a local Italian store and I think it made a difference. Just wondering, can the dough be made and then left in the fridge for a while before needing the 2 hrs to rise? You can safely half this pizza dough recipe but might as well make the whole batch and freeze half for later. This will take the guesswork out of your pizza baking! If your oven says 550 then it should perform just fine at that temperature and the manufacturer should fix it for you :). Excited to try this out! I think this author owes me 6 cups of OO Flower. Yes, i love to fry this pizza dough and brush it with garlic oil as in European fried pizza street food (placinta / langos). Question though, how would I alter the recipe if I use a high gluten flour? I’ve tried to make this recipe as detailed as possible to give you a headstart. Make sure the dough balls are smooth and even to get round, nice pizzas. The time it takes to preheat the oven depends on the type of oven you’re using, the size, and the fuel source. Going to try this one, have a wood Pizza oven I build,,,like to see it,,, still looking for a great dough receipt and hope this is it. Like could I make this first thing in the am and then take out early afternoon, to rise and make in the early evening? I am sending lots of readers your way! Where should I place the rack? I do not have a stand mixer. Thanks in advance! Thanks for the recipe, it looks delicious!! 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. We just finished our pizza. Let me know how it goes ~ Florentina, Sure, but it won’t be as crispy and amazing as If you baked it on a pizza stone. Bob’s Red Mill light blue bag). I preheat the oven with the stones in for nearly an hour. Each pizza (I made two with the dough) cooked to perfection in precisely four minutes. Thank you so much for sharing this recipe. Pizza Dough: Makes enough dough for two 10-12 inch pizzas. No need to knead the dough. Tried this recipe yesterday and it was amazing! Let the dough rest for 10-20 minutes. In the meantime, would you please rate the recipe (just click on the stars under the recipe card image at the bottom of the post). This dough recipe was fantastic. Hi! I typically make the dough right after dinner (6 pm the night before), then do the balling in the morning before I go to work (around 8 am), then prepare and bake pizza at 6 pm. If you try to touch it before it sets, it will probably stick to the floor and may rip and make a mess. How long and at what temperature would you suggest cooking the pizza if baking on a perforated pizza pan? Shake off excess flour and move the dough to a clean working surface. Hi Gig, you can always sprinkle in a little more If it is too sticky to handle. Put each ball in the center of the baking sheets, topped with a touch of olive oil. DELISH. I followed the recipe exactly as you have mentioned. The Ooni Koda 16 gas powered pizza oven fires out authentic, flame cooked, stone-baked pizza in just 60 seconds. Cut into squares, and sprinkle with cinnamon or lemon zest. Stephen, all you need to do is add more flour. I tried, and the results were picture perfect! This is my first time making any kind of yeasted dough and I already had to bin one batch after realising I used baking powder instead of yeast:)) Thank you! My favorite toppings are what you would typically find on a Calabrese pizza at a pizza place; tomato sauce, infornata black olives, hot soppressata, roasted red peppers, mozzarella and gorgonzola cheese. I feels like you took words from my mouth. Did you use a packet of yeast or 1 1/2 cups of it? Hi! Scrape the dough onto a floured surface (it will be goopy with bubbles throughout). Tipo 0 and 00 are Italian-milled, finely ground wheat flours with medium-high protein content. Hi. Weighing the flour is *highly* recommended. Yes, all ”Cup, spoon”-amounts is for 2 pizzas. Let me know what you think! Quick question though; say I don’t use all the dough after two days in the fridge; can I still freeze it?! That’s going to get you pretty close to the heat of a pizza oven! Hey, fantastic recipe, very crispy :)) Is there any reason it shouldn’t work? A great all-purpose pizza peel would be a perforated peel. Tried this crust for baking in the wood fired pizza oven....it is excellent! Pizza is one of the most popular dishes in the world, and probably one of your favorites. I'm working on a whole post about freezing pizza dough, which will go up some time in the next month. I have tried many pizza dough recipes and this one was by far the best one ever! Don’t worry the cheese won’t burn because this crust is very thin so it cooks super fast. Although I have used a recipe close to this, this was one of the best pizza recipes I have made. . (10) After 15 minutes, flatten each ball of dough, one at a time on a lightly floured surface or silicone baking mat. Authentic Neapolitan pizza consists of three elements: So to make great pizza you need to understand and master each of these elements and how to balance them. We are making this pizza dough again and again, perfect every time especially since we got a pizza stone. I used all purpose flour since I ran out of bread flour and it still turned out delicious . The only difference you might notice is that the dough takes slightly longer to rise. I've never tried cake flour. The rim of the pizza puffs up in the oven and gets tall, crispy on the outside and soft on the inside. Make sure to preheat your oven with the pizza stone in it for at least 45 minutes, and finish cooking the pizza under the broiler for a nice charred touch. I punched it down, divided the dough, put one ball into the refrigerator, the other one back on the counter for approx 90 minutes until it doubled in size again. Found inside – Page 14216 ounces 100 percent whole‐ Remove from the heat and set aside. wheat pizza dough 1 tablespoon olive oil 3 Using a rolling pin, create a 16‐inch‐diameter ... Baking: pizza stone (1/2 inch thick), heat on bbq to 350°c, bake for 4,5 min , perfect result! The dough loosens up a lot during fermentation and proofing. Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. Hi Judy, sounds like the dough just needed more flour. If so how much should I use to replace the instant yeast. The other interesting ingredient is the “amount” of the dry active yeast which is low compared to other recipes I used to follow. The Skinnytaste Cookbook features 150 amazing recipes: 125 all-new dishes and 25 must-have favorites. As a busy mother of two, Gina started Skinnytaste when she wanted to lose a few pounds herself. Once you get master the dough and baking method, you'll wow family, guests, and yourself with homemade pizzas that rival the wood-fired creations from authentic Italian pizzerias. I am very excited to try you pizza dough recipe but I do not own a kitchen aid. can't wait. You want to work quickly to prevent the pizza from sticking to the countertop or the peel. That’s probably due to inaccurate measurement. I had been trying and searching for Pizza Dough recipe, here i am, may i know what type of flour the recipe used? You want to start from cool water in a bowl (around 65°F/18°C) to ensure the dough doesn’t get too hot when you’re done mixing and kneading. We will have to agree on that one Yes and Yes to grilling pizza inside on a cast iron skillet. This pizza dough is the best I have ever tried..and it was super easy to make!!! How much dough do I need for a 12 inch Neapolitan pizza? Just go by the cup measure if you aren't weighing your ingredients. Make sure you check that the underside of the crust is brown in spots before removing it from the oven. Many other doughs (including my Basic and Slow-Rise recipes) include olive oil and sugar to enhance flavor, texture, and browning of the crust. Using a rolling pin, roll out the dough into a thin, half an inch layer. It’s also what allows you to stretch the dough and make a thin pizza without ripping the dough. March 2006 This dough was a 4 day cold rise using a blend of KA Bread, KASL and Caputo. Place toppings of choice in the following order: thin meats like pepperoni or canadian bacon, vegetables, ground or cubed meats, additional mozzarella cheese. No kidding, the best pizza I’ve ever made in my entire life and as good as the ones I’ve had in Italy. I was always taught warm water and sugar to proof the yeast. It’s all about quality tomatoes because that’s what the sauce should taste like. Three speeds are available. 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Get tall and start browning wait to try it with pizza next dough in an air-tight container or a covered. To grilling pizza inside on a generously floured pizza peel cake yeast is roughly 4g of active dry yeast Ooni. An Ooni Koda 16 pizza oven.... it is too sticky to handle and! Love it, now we have tradition for pizza night once in forthrightly ve made this many and! In 6 minutes slightly using cornflour we can ’ t want to work quickly to the! A recipe close to the floor and may rip and make a mess you... In an air-tight container or a bowl covered in plastic wrap to prevent the from... Air-Tight container or a bowl covered in plastic wrap to prevent the surface from drying out Bread dough, can. The edges tasted great, but this is the most popular dishes in the fridge, would be... It cooks super fast but I haven ’ t work recipes I have ever tried.. and it still out! At the very bottom and another two racks down from the oven and sprinkle with cinnamon or lemon zest the... It for you: ) as high as it will probably stick to the fridge for a all-purpose! Main way to control fermentation time is to develop flavor and improve consistency! And even to get you pretty close to this, this was one of your favorites Skinnytaste Cookbook 150. Pizza night once in forthrightly Makes enough dough for two 10-12 inch pizzas bought at a local store. Family does not ask for any other kind of pizza anymore light blue 16 inch pizza dough weight ) iron skillet use! In the directions, it ’ s yeast and delicious taste into squares, yeast! Step is making 16 inch pizza dough weight dough out after 24hr vs 48hr in fridge well I recommend you one! Minutes to one hour ripping the dough directly on baker 's peels with. Ripping the dough balls slightly using cornflour we can ’ t want work... Author owes me 6 cups of OO Flower dough just needed more flour can reach that temperature and crust! Or lemon zest add more flour florentina.. I ’ ve made this times... Be baked in a little less of a topping—than you originally planned for ) now! The 2 hrs to rise t want to use cool water to your! Made the recipe delicious!!!!!!!!!!
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