Recently, I had the opportunity to be the guest chef at Dallas’ best neopolitan pizzeria, Il Cane Rosso. Having just returned from a vacation in Italy, I was anxious to test my wares on their 900-degree wood-burning pizza oven. Inspired by my travels, I featured a savory pizza with fig, rosemary water-soaked pears, goat cheese, arugula, spicy honey, and black pepper, and a dessert pizza with mascarpone pastry cream, apple, pine nuts, sweet honey, and toasted caramel meringue. While most of us don’t have the luxury of a wood-burning pizza oven at home, you can still make a delicious pizza dough from scratch in very little time. This recipe will keep in the refrigerator for 5 days, so prep it on the weekend and you can top and bake for an easy weeknight dinner.
- 16 oz. bread flour
- 10.5 oz water
- .5 oz salt
- .75 oz fresh yeast
- 2 oz olive oil
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Combine all ingredients together in the bowl of a stand mixer.
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Mix at low speed to hydrate everything fully, about 4 minutes.
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Then increase the speed to medium high and mix until a smooth, stiff dough is formed, about 7 minutes more.
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Place dough in bowl and cover with plastic wrap.
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Allow the dough to ferment overnight, or up to 5 days refrigerated, then top and bake at 425 degrees to desired crispness.
