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Pizza Dough Technique #6

Pizza Dough Technique #6 — a community recipe on Potlikkr.

Ingredients

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Method (preview)

1. 1

   This is my first time jumping into the list, but pizza making is a subject I know a little about, so I couldn't resist. Most people go wrong in shaping pizza dough by not making a wet-enough dough (it should be really sticky) and by not letting it rest for a long enough time before shaping it. (I should add that I come by this advice from learning about pizza-making from Neapolitan pizzaiolo for my upcoming book on artisan bread baking.)

2. 2

   After making the dough, immediately cut it into pizza-sized portions (about 7 ounces or 200 grams each), and tightly roll them up into smooth rounds. Flour them, and place them to proof in a well-floured pan, covering them with plastic wrap so they do not crust over. While they are proofing, make your sauce, prepare all the topping ingredients, and get your pizza stone as hot as your oven will allow on the second-to-top rack (true Neapolitan pizza is baked for no more than 4 minutes at 750F, so there is no way to get the oven too hot).