This is a classic pizza dough recipe that Paulie’s Pizza use as a base for most of their pizzas. You can use a rolling pin to stretch out the dough but you will lose the puffy edge that Neapolitan pizza is famous for
Makes 10 to 11 doughballs
500ml of water
25 g of fine sea salt
2.5 to 3 g yeast
950g 00 flower
1 Pour the water into a bowl and mix in the salt and yeast
2 Stir in the flour gradually
3 Knead vigorously with light criss-cross punches to oxygenate. Relax and smooth the dough, which forms gradually. Try to replicate the movement of the arm of a mechanical mixer.
4 When the dough has absorbed all the flour (the sides and bottom of the bowl are clean)remove from the bowl and continue kneading for twenty minutes on a lightly floured surface.
5 Divide the dough into 220-250g portions (perfect size for a 12-inch pizza), roll each portion into a ball and place on a lightly floured tray leaving a gap between each one.
6 Cover with a cloth and leave proof in a dry cool place for 6 to 8 hours.
7 When the proofing time has passed, on a lightly floured surface(just a pinch of flour, no more) stretch the balls one at a time as thinly as possible using your fingertips at first the with the palm of your hand expanding the disc from the centre outwards.
8 Add toppings, bake and enjoy
Tip: You can make the dough in an electric mixer: knead on speed 1 for fifteen minutes. Finish kneading on a worktop, then divide.
Excess dough: Excess dough can be rolled into a loaf. Put any extra dough into a ball and work into a nice shape leave to proof on an oiled tray leave to proof for three hours mark the top with a sharp knife bake in a preheated oven at 200*c for 30 minutes. Tap the bottom of the loaf to check it’s cooked it should make a hollow sound. Allow to cool and serve.
This recipe originally appeared in FOOD&WINE Magazine, July/August 2016
Recipe credit: Paulie’s Pizza
Photography credit: Harry Weir, assisted by Brian Clarke
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