Directions: |
Directions:Pour salt into water and stir until dissolved.
Add the flour and yeast to the salted water and mix with a spoon briefly to incorporate flour.
Using the dough hook, mix with stand mixer on speed one for 1.5 minutes. Once done turn out on a floured board or countertop and knead by hand until smooth, about 5 minutes.
Divide into four pieces, shape into balls, and let the dough rise for 3 to 5 hours. |
Personal
Notes: |
Personal
Notes: Gregg and I had been making good homemade pizza for years, but it was never great, and for many years I longed to make homemade pizza that was at least as good as the best local pizza place if not better. That day arrived when my neighbor Dan Brusaferro, Bologna native, shared his family's recipe and gave me the following tips:
1. Make the dough a day in advance for even better flavor; it gets better with time.
2. Store leftover dough in a large ziplock bag greased with olive oil for up to a week in the refrigerator or freeze.
3. Don't roll your dough. Shape it by hand to maximize the air bubbles.
4. Use a good sauce, homemade or a good brand like Rao's Marinara.
5. After adding the sauce but before topping your pizza, season it with freshly cracked black pepper.
6. Top it with thinly sliced mozzarella, good quality mozzarella. Look for one that's made with part skim milk.
7. Add other toppings but simple is better.
8. Cook your pizza on a preheated stone or steel until the bottom has spots like a leopard. This is called leoparding, and it's what you want. Don't judge the pizza's doneness by looking at the top--the bottom of the pizza tells you when it's done.
9. You can grill this pizza or bake it in the oven at 550 degrees, but I think it tastes better grilled.
This recipe yields dough for four 14-inch pizzas.
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This recipe for Dan's Pizza Dough is from