Tony Merlino's Pizza Dough |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I used to love staying at my grandparents house when I was growing up. You could almost count on getting woken up at about midnight to sounds of pans clinking and the most intoxicating smell of sweet bread in the air. Read more . To a Sicilian, pizza is about the bread, and best enjoyed when your neighbors are asleep. This recipe doesn't list toppings, use what ever you have left in the fridge. Your pizza, your rules. I would suggest using my red sauce as a base ( with some additional red pepper) or perhaps some olive oil and garlic as a base... and mozzarella as cheese. Ingredients:
3 cups bread flour (high gluten) |
1/2 cup semolina flour |
1 package yeast (2 t) |
2 t sugar |
1 t salt |
1 t oregano |
olive oil |
1 1/2 cups hot water (bottled if you have funky water) |
Directions:
1. * I use a food processor for easiest work. If you don't have one just need the hell out of the dough. You really can't over knead the dough. But you can dry out the dough. You will knead for about 10-15 minutes, but the dough must be moist so use flour carefully!
2. In food processor, add hot water. Pulse with sugar.
3. Wait 1 minute and add yeast, pulse once.
4. Now, add all additional ingredients.
5. Turn food processor on for about 4 minutes.
6. You will now carefully add just enough flour to allow the dough to form a wet ball. I add 1 T extra flour then turn food processor on for a 30 seconds and reevaluate
7. Coat a decent sized bowl with small amount of olive oil.
8. Let dough ball rest in bowl with a damp towel over until doubles in size. Punch down and place in fridge til ready to use.
9. *To Cook*
10. Turn over to 425
11. I like to spread my dough out on a sheet pan, use what ever floats you boat.
12. There is no perfect pizza, MAKE IT YOUR OWN
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