Grandpa Joe's
Pizza Dough Don't be discouraged by the two days required to make this pizza. The final result has incredible flavor and texture, so it is worth the extra time! |
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About this recipe
This pizza dough in this recipe was created especially for wood-fired ovens, which typically cook pizzas in under two minutes at about 1,000° F. I have discovered, however, that it works equally well using a pizza stone in a conventional oven set at 525° F, but the pizza requires a few extra minutes to cook.
Ingredients (for 4 pizzas)
Directions - Day 1
Directions - Day 2
Notes
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Pizza Dough on the second day. Note the plastic storage container used to refrigerate the dough overnight.
A work in progress!
Ready for toppings and the oven.
Oven-baked pizza with my family's Pizza Sauce, pepperoni, and fresh mozzarella and pecorino Romano cheeses.
Wood-fired oven pizza with sliced red potatoes and red onions over basil pesto, topped with Parmigiano-Reggiano cheese and black lava salt.
Posted: January 2014.
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