Watch Pizza Ric on WGN Midday news walking you through the steps of making pizza dough at home for your neapolitan or new haven style pizzas.
Making dough for pizza is baking, so we always use grams for precision and weigh everything!
For example, we will weigh the water because it is not by volume, but by weight.
The Hydration level for the home dough is higher to suit your home oven with a lower temperature and longer required bake time than your Neapolitan ovens or other oven that can reach 750-900f.
Examples of home ovens you can use to bake at high temperature that we have used and recommend:
Cassia
Breville
MOP:
Start off with roughly 90% of your water added to your mixing bowl
Add your Yeast and you do not need to activate it further as it is IDY.
Now add 50% of your “00” Le 5 Stagioni Flour to the bowl and begin mixing by hand or on a low speed of your mixer for 4-6mins.
Gradually add the remaining flour as it becomes well mixed and to not have a floury mess!
As your dough begins to take shape, gradually add the 5-10% of your remaining water and turn your mixer onto high speed for 2-4mins.
Finally, add your salt to your dough that is already looking fairly smooth and mix for another 1-2 mins on low. Salt is added for taste and texture and should not be mixed with your water in the early stages of dough making.
Now, let your dough rest on your bench for 20-30mins covered. Tuck and roll.
Then portion your dough balls into 270g dough balls and refrigerate for 24 hours.
Bring that your dough out 4-5 hours prior to use the following day, then stretch, top, and bake!
For a conventional oven, put your heat as high as it can go and bake anywhere from 8-12mins depending on your preference for crisp.
With an oven that can reach 750-900f your bake time will range anywhere from 90seconds-3mins.