Homemade Pizza

Made the base thinner tonight. Turned out excellent.
f84c6a9321904769b860b85f8359d01a.jpg
0d71d1c8cd398229248a5886004196e1.jpg
81149afb6c9929ea8c049801ff3aea40.jpg
 
Here is my neapolitan version - makes a fair bit of dough. The genesis for this recipe comes from Vito Iacopelli.

Pizza Dough (Neapolitan Style)​

Ingredients

1.1 litre filtered water

1.9 kg 00 flour

50 gr olive oil

25 gr salt

20 gr honey

20 gr dry yeast


Method

  • Add water, yeast and honey to a large mixing bowl and dissolve.
  • Add 1.1 kg of flour and mix well
  • Cover and rest for an hour
  • Add the rest of the flour, the salt and the olive oil and mix well.
  • Cover the top of your dough ball with a little olive oil, cover in cling wrap and rest for an hour.
  • Make balls of between 200gr and 250gr – keep the oiled surface on the top and do not fold in on the top, but on the bottom.
  • Rest for at least 3 to 4 hours and then they are ready to use. You can leave these to prove for 24 hours in the dough box if needed.
  • Above will make between 12 and 15 balls/bases.
 
BartSimpson said:
Here is my neapolitan version - makes a fair bit of dough. The genesis for this recipe comes from Vito Iacopelli.

Pizza Dough (Neapolitan Style)​

Ingredients

1.1 litre filtered water

1.9 kg 00 flour

50 gr olive oil

25 gr salt

20 gr honey

20 gr dry yeast


Method

  • Add water, yeast and honey to a large mixing bowl and dissolve.
  • Add 1.1 kg of flour and mix well
  • Cover and rest for an hour
  • Add the rest of the flour, the salt and the olive oil and mix well.
  • Cover the top of your dough ball with a little olive oil, cover in cling wrap and rest for an hour.
  • Make balls of between 200gr and 250gr – keep the oiled surface on the top and do not fold in on the top, but on the bottom.
  • Rest for at least 3 to 4 hours and then they are ready to use. You can leave these to prove for 24 hours in the dough box if needed.
  • Above will make between 12 and 15 balls/bases.
Click to expand...
Dry yeast isn't active yeast it is instant, right? I'm yet to find a food supplier for active yeast whereas I have my own cultured yeast and instant yeast.
 
BartSimpson said:
Here is my neapolitan version - makes a fair bit of dough. The genesis for this recipe comes from Vito Iacopelli.

Pizza Dough (Neapolitan Style)​

Ingredients

1.1 litre filtered water

1.9 kg 00 flour

50 gr olive oil

25 gr salt

20 gr honey

20 gr dry yeast


Method

  • Add water, yeast and honey to a large mixing bowl and dissolve.
  • Add 1.1 kg of flour and mix well
  • Cover and rest for an hour
  • Add the rest of the flour, the salt and the olive oil and mix well.
  • Cover the top of your dough ball with a little olive oil, cover in cling wrap and rest for an hour.
  • Make balls of between 200gr and 250gr – keep the oiled surface on the top and do not fold in on the top, but on the bottom.
  • Rest for at least 3 to 4 hours and then they are ready to use. You can leave these to prove for 24 hours in the dough box if needed.
  • Above will make between 12 and 15 balls/bases.
Click to expand...

I've had good success with Vito Iacopelli's dough recipes, and have enjoyed experimenting with his biga and poolish variations.
 
BartSimpson said:
Here is my neapolitan version - makes a fair bit of dough. The genesis for this recipe comes from Vito Iacopelli.

Pizza Dough (Neapolitan Style)​

Ingredients

1.1 litre filtered water

1.9 kg 00 flour

50 gr olive oil

25 gr salt

20 gr honey

20 gr dry yeast


Method

  • Add water, yeast and honey to a large mixing bowl and dissolve.
  • Add 1.1 kg of flour and mix well
  • Cover and rest for an hour
  • Add the rest of the flour, the salt and the olive oil and mix well.
  • Cover the top of your dough ball with a little olive oil, cover in cling wrap and rest for an hour.
  • Make balls of between 200gr and 250gr – keep the oiled surface on the top and do not fold in on the top, but on the bottom.
  • Rest for at least 3 to 4 hours and then they are ready to use. You can leave these to prove for 24 hours in the dough box if needed.
  • Above will make between 12 and 15 balls/bases.
Click to expand...
I'm not convinced you need to add any sugars if you're going to give it a slow rise and prove it for 24+ hours.
 
bwana said:
I'm not convinced you need to add any sugars if you're going to give it a slow rise and prove it for 24+ hours.
Click to expand...
First recipe I was given for bases had sugar in it which I used for years. Best thing I ever did was ditch the sugars after I found the French Guy’s pizza series. None the less that pizza looked *insert drool smiley

My Super Legit Pizza Dough Recipe – Alex

www.frenchguycooking.com www.frenchguycooking.com
 
Paul Kemp said:
First recipe I was given for bases had sugar in it which I used for years. Best thing I ever did was ditch the sugars after I found the French Guy’s pizza series. None the less that pizza looked *insert drool smiley

My Super Legit Pizza Dough Recipe – Alex

www.frenchguycooking.com www.frenchguycooking.com
Click to expand...
I still use sugar if I'm pressed for time but I prefer to make the dough a day or two before if possible.
 
I've been making pizza for about 2 years now and by no means consider myself an expert.

I have a couple of questions:
  • @bwana where you do you get your 00 flour from?
  • If you make it in the oven do you use a pizza steel/pan/stone & where did you get it?
  • How long do you cook/bake your pizzas for
  • I often see chefs/people on youtube mixing dough without it sticking too much to the counter (marble), how do you guys manage?
 
Supersoaker said:
I've been making pizza for about 2 years now and by no means consider myself an expert.

I have a couple of questions:
  • @bwana where you do you get your 00 flour from?
  • If you make it in the oven do you use a pizza steel/pan/stone & where did you get it?
  • How long do you cook/bake your pizzas for
  • I often see chefs/people on youtube mixing dough without it sticking too much to the counter (marble), how do you guys manage?
Click to expand...
Don’t consider myself an expert but have been making pizza weekly(weakly) for a good 15 years.
Normal kitchen oven stuff.
I use a Cadac Stone (Takealot link) <- don’t ever wash it, scrape it if it gets any toppings or cheese on it. Oven on hottest setting/pizza setting. Put the oven grid/shelf on the lowest position it can go. Preheat the stone for 45 minutes to an hour.
They take 5 minutes to cook like this.
For the sticking I hand stretch with flour on the counter top and continually lift and rotate. Without rotating and continual lifting they tend to start sticking. Much the same with pie crust or pasta dough.
 
Supersoaker said:
I've been making pizza for about 2 years now and by no means consider myself an expert.

I have a couple of questions:
  • @bwana where you do you get your 00 flour from?
  • If you make it in the oven do you use a pizza steel/pan/stone & where did you get it?
  • How long do you cook/bake your pizzas for
  • I often see chefs/people on youtube mixing dough without it sticking too much to the counter (marble), how do you guys manage?
Click to expand...
Bought it from a local supplier. Not easy to find here in PE.

I use a pizza stone. The first one I got was from Kloppers, then I upgraded to the KettleKaddy for my Weber.

I use semolina flour on my surfaces to stop the dough sticking after I've formed it. My stand mixer does most of the initial mixing so sticking isn't an issue.

And finally I cook my pizzas for as long as it takes. As hot as your oven can get you really want it hotter. That's why I moved over to the Kettle Kaddy.

Paul Kemp said:
Put the oven grid/shelf on the lowest position it can go.
Click to expand...
Typically the hottest part of an oven is towards the top.
 
bwana said:
Typically the hottest part of an oven is towards the top.
Click to expand...
Experimenting at various heights brought me to to use the bottom. We’re working with probably no more than 250 degrees. The lowest shelf just above the bottom element gives me better crust on the base while the top one gives burnt toppings and less crusty base. Our issue seems to be keeping the stone nice and hot. I do breads the same way. No expert of course and I’m guessing not all ovens are equal. Experimentation is key.
 
Supersoaker said:
I've been making pizza for about 2 years now and by no means consider myself an expert.

I have a couple of questions:
  • @bwana where you do you get your 00 flour from?
  • If you make it in the oven do you use a pizza steel/pan/stone & where did you get it?
  • How long do you cook/bake your pizzas for
  • I often see chefs/people on youtube mixing dough without it sticking too much to the counter (marble), how do you guys manage?
Click to expand...

My 5 cents for what its worth.
  • where you do you get your 00 flour from? I am in Cape Town - so most often from Rialto Foods. Adriatic Shipping Supply also stock and have a JHB warehouse too. Online you can get from places like https://theonlineitalian.com/collections/flour
  • If you make it in the oven do you use a pizza steel/pan/stone & where did you get it? I am fortunate enough to have a pizza oven, so ours go in there.
  • How long do you cook/bake your pizzas for Like others, for as long as it takes to cook, usually between 90 and 200 seconds in a pizza oven.
  • I often see chefs/people on youtube mixing dough without it sticking too much to the counter (marble), how do you guys manage? I do partly by hand, but use my Kenwood to get it started. I also use flour to keep my hands less sticky, but also use a Danish Dough Whisk to get things going. It also helps to have a dough scraper for high hydration doughs.
 
Last edited:
BartSimpson said:
My 5 cents for what its worth.
  • where you do you get your 00 flour from? I am in Cape Town - so most often from Rialto Foods. Adriatic Shipping Supply also stock and have a JHB warehouse too. Online you can get from places like https://theonlineitalian.com/collections/flour
  • If you make it in the oven do you use a pizza steel/pan/stone & where did you get it? I am fortunate enough to have a pizza oven, so ours go in there.
  • How long do you cook/bake your pizzas for Like others, for as long as it takes to cook, usually between 90 and 200 seconds in a pizza oven.
  • I often see chefs/people on youtube mixing dough without it sticking too much to the counter (marble), how do you guys manage? I do partly by hand, but use my Kenwood to get it started. I also use flour to keep my hands less sticky, but also use a Danish Dough Whisk to get things going. It also helps to have a dough scraper for high hydration doughs.
Click to expand...
I was actually trying to get some today, anybody know of a walk in store? I tried the online italian deli but they can only deliver on Monday.
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X