Authentic Italian Pizza

My Husband, who is Italian, has been asking me to find a real Italian Pizza Crust recipe, and I found it.  Made it twice and it bakes up thin and crispy just the way he likes it.

Authentic Italian Pizza
Authentic Italian Pizza

The trick is in the flour.  European flour is totally different than what we have in the United States.  So I ordered it from Amazon….Caputo 00 flour.

Makes dough for 4 pizzas, each one about 12 inches in diameter.

  • 600 ml of warm water (approx 2 1/2 cups)
  • 7 cups (1 kg) flour, type 00
  • 25 grams yeast (approx. 2.25 teaspoons)
  • 6 tablespoons of extra virgin olive oil
  • 1.5 tablespoons salt
  • 2 tsp sugar

*A note on the flour:  In italy, “00” or doppio zero, flour is the most highly-refined and finest ground flour available.  If not available where you are, an all purpose flour should work just as well.

  • Sprinkle the yeast into a medium bowl with the warm water.  We don’t mean hot, and we don’t mean cold…we mean warm.  thats the kind the yeast likes best.  Stir until the yeast dissolves.
  • Place almost all of the flour on the table in the shape of a volcano (you can do this in a bowl as well).
  • Pour the yeast and warm water mix, along with the other ingredients, into the crater of the flour
  • Knead everything together for 10 to 15 minutes until the dough is smooth and elastic, keeping your surface floured.
  • Grease up a bowl with some olive oil and put the dough inside.  Turn the dough around so the top is slightly oiled.
  • Cover the bowl and put the dough aside to let it rest for at least 4-5 hours.  (I let mine sit for 24 hours).
  • For those who want their pizza really authentic, make a cross on top of the dough with a knife.  An old italian tradition, this is seen as a way of “blessing” the bread.
  • Preheat the oven to about 400 degrees or about 200 cel
  • Dump the dough out of the bowl and back onto the floured surface.  Punch it down, getting rid of any bubbles.
  • Divide the dough in half and let it rest for a few minutes
  • Roll each section into a 12 inch disc.  Now is your chance to decide how thick you want to roll it out, thin or thick.
  • transfer the dough onto an oiled pizza pan or baking sheet  (I put ours on a pizza stone).  However, you must heat the pizza stone for at least 1/2 hour prior to putting the dough on it.
  • Add your tomato sauce and brush the edges of the crust with a little bit of olive oil.
  • add your pepperoni and spices
  • Bake pizza for about 10-15 minutes, then add mozzarella cheese on top, as well as any onions or peppers
  • let the pizza bake until the crust is browned and the cheese is melted.
  • Remove from oven and garnish with a few basil leaves for a real italian touch.
  • enjoy

I found this recipe at walksofitaly.com

 

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *