Alexandra Stafford's Neapolitan-ish Pizza Dough - Cherry Bombe
5 cups (unbleached is preferred for a better rise) Olive Oil: 1 tsp (optional, but recommended for elasticity)
Generously dust a piece of parchment paper or a pizza peel with cornmeal or semolina. Place one dough ball on the floured surface and use your fingertips to gently press it into a flat disc. Then, use your knuckles to carefully stretch and turn the dough until you have a 12-inch circle, being careful not to tear it. pietros pizza dough recipe
Form the dough into a ball. Place it in a lightly oiled bowl, cover with plastic wrap or a damp towel. Let rise at room temperature (70–75°F) for , or until doubled in size.
Bread flour is essential. It contains a higher protein content (around 12% to 14%) than all-purpose flour. This high protein level develops the strong gluten network needed to stretch the dough incredibly thin without tearing. Form the dough into a ball
Dust your work surface with a mix of flour and cornmeal. Use a heavy rolling pin to roll the dough out aggressively until it is roughly 1/8-inch thick.
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: This finely ground Italian flour is the secret to a smooth, workable dough. You can find this at retailers like Amazon or specialty grocers. 300ml Lukewarm Water : Roughly hydration for that classic texture.
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Resist the urge to add more water if the dough feels stiff during kneading. A wet dough will yield a chewy, bread-like crust instead of a crispy one. If you want to fine-tune your baking setup, let me know: