Zach’s Pizza Recipe For Two

This recipe makes the best pizza dough and was shared courtesy of a chef in the family. And yes he can toss it properly.

Ingredients:

204g '00' flour

204g all-purpose flour

11g salt

2.6g instant yeast

0.6g sugar (approximately 1/8 teaspoon)

5.3g olive oil (approximately 1 teaspoon)

266.7g water (room temperature)

Optional: Italian Seasoning

Instructions:

Yeast Mixture:

In a small container, dissolve the 0.6g of sugar into the 266.7g of water. Add the 2.6g of yeast to the mixture and stir gently. Allow the mixture to sit for approximately 5-10 minutes until the yeast becomes active, as indicated by the forming of bubbles or foam on the surface.

Preparing the Flour Mixture:

In a large mixing bowl, or the bowl of a stand mixer equipped with a dough hook attachment, combine the 204g '00' flour with the 204g all-purpose flour and 11g of salt. Whisk or mix together until homogeneously blended.

Combining Wet and Dry Ingredients:

Pour the yeast mixture and 5.3g of olive oil into the well of the flour mixture. If using a stand mixer, start on a low speed to integrate the ingredients, gradually increasing to medium until a ball of dough begins to form. Conversely, if mixing by hand, use a wooden spoon to mix until combined, then transfer to a floured surface and knead.

Kneading the Dough:

Knead the dough for approximately 10 minutes by hand until it becomes smooth and elastic. Add a tbsp of Italian seasoning during this step if you prefer. If it’s sticky, adjust by sparingly adding a bit more all-purpose flour. If the dough is too dry, add water in very small increments. The perfect consistency is when the dough is tacky to the touch but doesn't stick to your hands.

Primary Fermentation:

Form the dough into a ball and place it into a bowl lightly coated with olive oil, turning the dough to coat it. Cover with plastic wrap or a damp kitchen towel and set aside in a warm, draught-free place to rise until it roughly doubles in size. This stage should take about 1 to 1 ½ hours, contingent on the ambient temperature.

Portioning the Dough:

Once the dough has doubled, gently deflate it to release any trapped gases. On a lightly floured surface, divide the dough into equal parts – this quantity of ingredients should yield two medium-sized pizzas.

Dough Balls Formation:

Shape each portion into a smooth, taut ball. Place them on a floured baking sheet, ensuring ample space between them, and loosely cover with plastic wrap or a damp towel for a second short rise, approximately 15-20 minutes.

Shaping the Dough:

After the dough has rested, gently press down on the ball to form a flat disc. Gradually stretch the dough by hand or use a rolling pin to shape it into a circular pizza base. Aim for an even thickness and create a slightly thicker edge to form the crust.

Preparation for Baking:

Preheat your oven to the highest temperature, typically between 475-500°F (245-260°C) with a pizza stone or an inverted baking sheet inside. Allow ample time for the stone or sheet to become thoroughly heated.

Baking the Pizza:

Carefully transfer your shaped dough onto a piece of parchment or a cornmeal-dusted pizza peel. Add your chosen pizza sauce, cheese or some smoked white cheddar, and other toppings such as capicola, chorizo, finocchiona, lomo, lonzino, saucisson sec, and sopresatta, to avoid a soggy crust.

Slide the pizza onto the preheated stone or baking sheet and bake for approximately 7-10 minutes until the crust is golden and the cheese is bubbling and browned in spots.

Presentation:

After removing the pizza from the oven, wait for a couple of minutes before slicing it up. This will stabilize the crust and toppings for optimal texture and flavor.

With these precise measurements, your pizza dough should yield an exceptional texture and flavor, perfect as a foundation for your favorite pizza creations. Enjoy your handcrafted pizza!