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Pizza Dough

Prep Time: 36 hours
Cook Time: 20 min
Yields About 6 dough balls

Day 1
Ingredients:

  • 325 grams bread flour
  • 325 grams water
  • 1/8 teaspoon of dry yeast

Combine the yeast with the water and mix in the flour in a large stainless or glass bowl. Let sit on the countertop for at least 8 hours if not overnight covered with a kitchen towel

Day 2
Ingredients:

  • 300 grams bread flour
  • 700 grams water
  • 1/8 teaspoon of dry yeast

Pour the water over the biga in a large mixing bowl. A wooden bowl works well if you plan to mix by hand. Add the yeast and then gradually add the flour mixing by hand. Start kneading the dough in the bowl, puling the dough overtop of itself in a folding motion. Continue to knead the dough for 10-12 minutes until a dough ball forms and the gluten has been activated. Cover with a kitchen towel and let sit out for two hours at room temperature. Punch down or fold down the risen dough. Cover the dough with storage film or tight-fitting reusable cover and place in refrigerator for 12 hours or overnight.

Alternatively, you can mix in a stand mixer with the dough hook attachment for 10-12 minutes. The bowl should be at least 6-7 qts.

Day 3
On the morning of pizza day, portion the dough balls to 250 grams each, use a folding motion to form a ball—there should be a round top side and a balloon end looking bottom side of the dough. Place the dough in a floured casserole dish and leave at least 1-2 inches around each dough ball. This may require more than one casserole. Cover with a lid or storage film and let set for at least 6 hours in the refrigerator.

To shape the pizzas:

Have a floured work surface and place one dough ball top side up in the center of the floured surface. Push dough down around the edge of the ball leaving about ¼ inch of “crust” all the way around the outside of the dough. Push down the center of the dough creating a flat circle of the dough. At the point it should resemble a pizza but very small in diameter. Using both hands stretch the dough in a circular motion pulling the dough outwards from center being very careful to not create thin spots where the dough can tear. The dough should make a 12-inch pizza. Place the dough onto a pizza peel or pan and start the toppings.

Pizza Sauce

Ingredients:

  • 28 ounce can san Marzano tomatoes, whole peeled
  • ¼ cup extra virgin olive oil
  • ¼ cup chopped basil leaves
  • ¼ teaspoon dry oregano
  • ½ teaspoon salt

Place the ingredients in a large conical-shaped container or small sauce pot using a stick blender and pulse the ingredients to break up the tomatoes and disperse the basil. Do not over blend—it should remain coarse but uniform. Alternatively, use a blender and do the same technique, pulse the blender several times to incorporate the ingredients and break up the tomatoes. Store in a covered container, refrigerated, for up to 4-5 days.

Margherita Pizza

(Makes one 12-inch pizza)

Ingredients:

  • 4 ounces pizza sauce
  • 2- 2 ½ ounces of mozzarella broken into small pieces
  • 5-6 basil leaves torn
  • Olive oil

Optional Seasoning:

  • Fennel pollen
  • Espelette pepper

Preheat your propane fired pizza oven to 700F -750F Be sure the temperature is stable.
Place the sauce on the dough without saucing what will be the crust, evenly spread the sauce on the dough. Place the mozzarella cheese over the sauce and drizzle some olive oil. Place the pizza in the oven and cook for 45 sec-1 minutes until the crust starts to rise and you can lift with the peel, rotate the pizza 180 degrees and continue to cook for an additional 45 seconds – 1 minute. You should have some charred spots on the crust, that is a classic characteristic of Neapolitan style pizza. Continue to rotate the pizza and cook to your desired doneness, but it should only take 2-1/2 minutes to cook a pizza. When the pizza is done removed from the oven and place the torn basil leaves and season with fennel pollen and espelette pepper if you choose.

Other Pizzas

Pepperoni

Ingredients:

  • 4 ounces pizza sauce
  • 2 ounces sliced pepperoni
  • 2- 2 ½ ounces of mozzarella broken into small pieces
  • Shaved garlic in olive oil

Cacio E Pepe

Ingredients:

  • 4 ounces ricotta cheese
  • 2 ounces pecorino Romano cheese grated
  • Shaved garlic in olive oil
  • 1 ½ ounce mozzarella torn into pieces
  • Pepper mill or grinder

Sausage, arugula, Castelvetrano olives, soft egg

Ingredients:

  • 4 ounces pizza sauce
  • 2 ounces Italian sausage torn to small pieces
  • 2- 2 ½ ounces of mozzarella broken into small pieces
  • 2 tablespoons sliced olives
  • Shaved garlic in olive oil
  • 1 egg
  • Thin shaved fennel
  • Baby arugula leaves

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