Pizza Classica Dough for Pizza at Home by Chef Leo Spizzirri

Chef Leo shares his recipe for making great pizza dough at home. This can be used for baking in a pan or on a pizza steel or stone. RECIPE IS BELOW IN THE DESCRIPTION.
Also check out how to make the sauce and how to bake the pizza in a pan or on a pizza stone or steel.
Pizza Sauce at Home    • Pizza Sauce at Home  
Pizza Classica in a pan    • Pizza Classica at Home (baked in a pan)  
Pizza Classica on a stone or steel    • Pizza Classica baked on a Pizza Steel...  

Please check out Chef Leo's website and social media.
https://leospizzirri.com
   / @thepizzagarage  
  / askchefleo  
  / askchefleo  

This recipe will provide enough dough for 4 individual pizzas (9” – 10”) or 2 pan pizzas (9”x13”size).
Ingredients
FLOUR 500g or 4 cups of King Arthur All Purpose
WATER 300g or 1 1/4 cups (Room temperature) - 60% hydration
YEAST 2.7g or 1 tsp of instant dry yeast (0.5%)
EVOO 18g or 4 tsp (3.6%)
SALT 11g or 2 1/4 tsp of fine sea salt (2.2%)
SUGAR 9g or 2 tsp (can also use non-diastatic malt to promote browning in a home oven) (1.8%)

STEPS
1. Add the room temperature water to your mixing bowl.
2. Sprinkle your instant dry yeast on top of the water. You are not “blooming” the yeast as you would do with active dry. You are just giving the yeast a chance to slowly dissolve in the water.
3. Add the granulated sugar into the bowl. Using your hands or a spoon, mix the water, yeast and sugar together until they are fully dissolved. This should happen quickly.
4. Add about 2 cups of flour to the bowl. Using your hands in the shape of a claw, mix the flour into the liquid. You are trying to create a kind of batter to help to separate the yeast from the salt that you will add later.
5. Add the extra virgin olive oil to the bowl. Continue mixing with your hand until you no longer see streaks of oil.
6. Add the fine sea salt to the bowl. Continue mixing with your hand until you no longer see salt on the surface of the dough.
7. Add about 1 cup of flour into the bowl (about half of remaining flour). Continue mixing with your hand and the dough will get thicker. Use your finger or a dough scraper to scrape the side of the bowl and loosen any flour that is sticking.
8. Add the remaining flour and keep mixing until there is no loose flour in the mixing bowl. The entire process up to this point should only be about 7 or 8 minutes.
9. Put the dough on your work surface and knead for about 2 minutes. Use the palms of your hand to push the dough forward and your fingers to pull it back. (Check out the video for the technique.)
10. After kneading, the surface is starting to get smoother, but you are not done yet. The dough needs to rest first. Put your dough back into the mixing bowl, cover with plastic wrap and allow the dough to rest for about 15 minutes.
11. After resting, return the dough to your work surface. Continue kneading for 2 to 3 more minutes.
12. Next, it is time to divide the dough. If you are making 4 individual pizzas, divide the dough in half and then divide again in half.
13. If you are making pan pizzas, divide the dough in half one time to get two larger doughballs.
14. Now you want to form smooth doughballs. If you are making a pan pizza, form the dough into something more oval rather than round. This will make it easier to press the dough into a pan. (Check out the video for the technique.)
15. Get containers that are close to the size and shape of the dough balls. (For doughballs for pan pizza, use a rectangular or oval container instead of round. ) Put the dough in the container and lightly coat with oil. Then put the lid on and sealed tightly. You don’t want air to get in the container.
16. Put your dough in the refrigerator for at least 12-16 hours and preferably 24 hours.
17. When you are ready to use the dough, remove from your refrigerator from 90-120 minutes before you need to start stretching. Remember to always keep the dough covered. You want the dough to be at room temperature before you use it.
18. And one last tip….It is a great idea to keep track of what you did in making this recipe in a notebook, including any steps that did not go as planned. When you make the recipe the next time, you can make small adjustments until you make this recipe your own. It’s a good idea to only change one thing at a time so that you can see the impact of your changes.

Good luck and if you post your pizzas on social media, please tag me #AskChefLeo so I can see your work! Ciao amici!

Audio soundtrack: Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/