Nonna Giulias Pizza Dough Recipes

PIZZA DOUGH

Pizza dough image

Provided by Anna Romano

Time 2h20m

Yield 8

Number Of Ingredients 7

Ingredients

3 tablespoons active dry yeast
1 1/2 cups lukewarm water
1 tbsp white sugar
8 cups all purpose flour plus one cup
1/2 cup vegetable oil
3 tablespoons salt
4 cups lukewarm water

Steps:

Combine the yeast, 1 1/2 cups lukewarm water and sugar in a bowl. Mix gently only to blend and set aside to activate for about 15 minutes. It needs to foam and froth to know it is ready to use.
In a large bowl, place 8 cups of flour and form a well.
In a separate bowl, combine the oil and 3 tablespoons salt.
To the oil and salt mixture add the 4 cups of lukewarm water and mix well with a fork to dissolve the salt.
Add the activated yeast mixture to the flour well and with your hands gently work the flour into the yeast mixture.
When just blended, make a well again with that mixture and begin adding the water/oil/salt mixture into the well a little at a time.
Work the flour mixture into the liquid mixture and continue to slowly add more oil/water/salt mixture. You want to add liquid to the point that the dough is slightly wet (we had 1 cup of oil/salt/water mixture left over today).
To the wet dough, add a little flour at a time just to the point where it stops sticking to your hands.
Work the dough by gently punching it down for about 5 minutes (you can also turn it out onto a work surface and knead gently for about 5 minutes).
When the dough is soft and does not stick to your hands, place it in a bowl, cover with food safe plastic and let it rest and rise to about double in size (about an hour).
When it has risen, lightly punch it down a few times to deflate.
At this point, you can go ahead and use the dough right away if you need to or let it rise for a second time is preferred.
Nonna Pina recommends portioning the dough into the required size for the pizza pan you are using (this recipe would make 8 X 12inch rounds), use right away or cover and let each portion rise again then use.
As well, if you are not using right away or have left over dough, you can refrigerate it for use the next day.
Roll the dough to your desired thickness/thinness.
Add your favorite pizza toppings, or use one of our feature pizza suggestions in future posts. Cook at 425F for 20 minutes.

NONNA GIULIA'S PIZZA RECIPE - COOK GUIDE RECIPE - (4.7/5)

Nonna Giulia's Pizza Recipe - Cook Guide Recipe - (4.7/5) image

Provided by almabts

Number Of Ingredients 20

Ingredients

For the dough:
1 (7g) sachet quick action dried yeast
2 tablespoons caster sugar
250 ml warm water
500 g strong white '00' flour ( e.g. Caputo)
1 teaspoon salt
2 tablespoons extra virgin olive oil
For the traditional Margherita topping:
400 g tin San Marzano plum tomatoes
1 tablespoon extra virgin olive oil
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
200 g mozzarella cheese
For the anchovy topping (to go on top of the tomato base)
1 small jar (80g) anchovy fillets
1 handful black olives
1 handful capers in olive oil
1 tablespoon dried oregano
1 small clove garlic, chopped into small pieces

Steps:

Start by making the dough: Dissolve the yeast and sugar in 250 ml of warm water and leave it for 5 minutes. Mix the flour and the salt together in a large bowl. For complete recipe please visit my blog: http://blog.vorrei.co.uk/nonnas-pizza-recipe-step-by-step/

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