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LA's pizza queen — dough technique, creative toppings, antipasti
Artisan bread baking with natural fermentation
From the FWSY author — pizza dough technique, home oven methods
World pizza champion's guide — 8 styles, dough science, oven tips
950F gas pizza oven — Neapolitan pizza in 60 seconds
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LA's pizza queen — dough technique, creative toppings, antipasti
Artisan bread baking with natural fermentation
From the FWSY author — pizza dough technique, home oven methods
World pizza champion's guide — 8 styles, dough science, oven tips
950F gas pizza oven — Neapolitan pizza in 60 seconds
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Pour 3/4 cup warm water into a small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix flour, sugar, and salt in bowl of a stand mixer. Add yeast mixture and 3 tablespoons oil; mix until dough forms a sticky ball. Then add the dough hook and knead using the mixer for about 3 minutes or until the dough forms a soft ball. Or you could do it by hand on a lightly floured surface. Transfer to a large bowl, add a drizzle of olive oil and turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. Roll out dough and then follow your pizza recipe. For my recipe, I top with cheese and all the other ingredients and bake at 475 degrees F for about 12 minutes. Note: dough can be made 1 day ahead. Store in airtight container in refrigerator.