Food Blog - Best Food Blogs - Gourmet Food Blog THE NIBBLE Blog » TIP OF THE DAY: Homemade Pizza Dough

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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Homemade Pizza Dough

Pizza is one of our favorite foods. When we make it at home, we typically purchase a crust and add our favorite ingredients.

Then we received a pizza dough recipe from from Bruno diFabio, whose pizza was just awarded the grand prize, Best Pizza, in the Worldwide Pizza Championship.*

DiFabio is now a six-time winner as the best—and also the fastest—pizza maker in the world.

You don’t have to be fast to try your hand at his excellent dough. Check out the recipe below—but don’t plan on enjoying it today. The dough has to sit for 15-18 hours; then each dough ball must be kept in its own container, refrigerated and covered, for 3-4 days before using.

Try it and see if this recipe—the best dough in the world—is worth the time.

Find more of our favorite pizza recipes.

 

Pizza dough, waiting to be rolled and baked. Photo by Mariha Kitchen | IST.

WORLD CHAMPION PIZZA DOUGH RECIPE

Ingredients: Phase 1

  • 1-1/2 teaspoons dry yeast
  • 2 ounces warm water (exactly 97°F)
  • 2 cups of water (room temperature or cool)
  • 2.2 pounds high-gluten flour (not all-purpose)
  •  
    Preparation: Phase 1

    1. ADD the dry yeast to the warm water. Stir slightly. Let stand for 2-3 minutes.

    2. ADD the 2 cups of water and the yeast water to a large mixing bowl.

    3. ADD the flour and mix only until the ingredients are blended. The mix will feel slightly dry and lumpy; this is OK.

    4. COVER the bowl with a dish towel or cheesecloth.

    5. LET STAND for 15-18 hours at room temperature. The dough will triple in size and give off an amazing aroma. This pre-fermented dough is called a biga.

     

    Ready to bake! Photo courtesy Ré Napoli,
    Providence, Rhode Island.

     

    Ingredients: Phase 2

  • 2.2 pounds high-gluten flour 2 cups water (49°F)
  • 1/2 teaspoon sugar
  • 3/4 teaspoon. sea salt
  • 1.5 grams olive oil (by weight, not converted to ounces)
  •  
    Preparation: Phase 2

    1. UNCOVER the biga and add half the flour and all the water. Mix until all ingredients are incorporated.

    2. ADD sugar and mix until incorporated.

    3. ADD salt and mix until incorporated.

    4. ADD olive oil and mix until incorporated.

     

    5. ADD the rest of the flour and mix until incorporated.

    6. REST the biga for 10 minutes, covered. This should yield about 5 pounds of dough.

    7. DIVIDE the dough into sections of about a pound each and roll them into balls. Each ball will roll out into a 13″ pizza. If you have more dough than you can use, you can freeze the balls, wrapped tightly.

    TO MAKE THE PIZZA

    1. PREBAKE the dough: Grease a 12-inch pan or large baking sheet. Sprinkle with cornmeal (optional).

    2. ROLL the dough on a lightly floured surface (the counter top is fine) roll the dough into a 13-inch circle. Transfer to the baking sheet.

    3. BAKE in a 425°F oven about 12 minutes or until browned.

    4. REMOVE from oven; add sauce and toppings.

    5. BAKE 10 to 15 minutes more or until bubbly.

    Find more of our favorite pizza recipes.

    *The World Pizza Championship is held annually in the town of Salsomaggiore Terme, in the province of Parma, Italy. oThe organizer is the Italian magazine Pizza e Pasta Italiana.

      





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    1 Comment »

    1. Brian said,

      December 2, 2012 @ 9:58 am

      Almost 30 min in the oven?! Is that right? Normal for pizza is like 6 min in a 550 oven

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