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Fogazzo Traditional Semolina Pizza Dough Recipe
Semolina adds complexity to this recipe, and makes it pliable enough for hand-tossing.
Ingredients:
2 cups warm water
1 packet active dry yeast
4 tablespoons olive oil
2 teaspoons sugar
2 teaspoons salt
2½ cups unbleached wheat flour
2½ cups semolina flour
Preparation:
Heat water to 110 degrees, add yeast and wait 5 minutes to be sure it is activated (foamed). Add olive oil, sugar and salt. Mix with a spoon or whisk.
In a kitchen mixer, add liquid ingredients over flours and mix on lowest speed using a dough hook for 8 minutes. Increase speed one notch and mix for another 3 minutes. Place mixed dough on lightly oiled bowl and cover with plastic wrap for 2 hours or until double in size. Remove from bowl, cut into 6 equal pieces, form into balls and place on lightly oiled tray. Cover with plastic wrap and refrigerate until ready to use.
Each dough ball yields a 14 inch pizza.
Option: This dough recipe can be slow proofed overnight in the refrigerator (retarded), and then used over several days.
Fogazzo’s Neapolitan Pizza Dough
We like this dough recipe for thicker crusts. The double proofing adds bread like complexity and texture when proofed for at least 8 hours.
Ingredients:
1 - cup milk
3/4 cup – water
1 tablespoon salt
2 teaspoons sugar
2 teaspoons yeast
1 tablespoons olive oil
4 1/4 cups bread flour
Preparation:
Combine milk, water, salt, and sugar in a saucepan and heat to 110 to 116 degrees. Add yeast, stir well and let the mixture stand 10 minutes until foamy. Add oil and flour and mix for 8 minutes on low speed in a mixer with a dough hook. After mixing, cover the bowl with plastic wrap and proof for two hours or until doubled. Remove from bowl and punch down. Return to bowl and proof again until double in size. Remove from bowl, cut into 3 equal pieces, form into balls and place on lightly oiled tray. Cover with plastic wrap and refrigerate until ready to use.
Fogazzo’s Basic Italian Pizza Dough Recipe
Most dough recipes in today’s “health conscious world” call for vegetable oil or olive oil. Up until the 1970’s, lard was often used instead. This recipe is unchanged and lard should be used. It makes a noticeable difference in how this dough rises and bakes to a beautiful golden brown in a wood fired oven.
Ingredients
3 ½ cups unbleached wheat flour
2 tablespoons bakers yeast (in crumbs)
1 ¼ cups warm water
1 tablespoon lard
1 teaspoon salt
1 teaspoon honey
Preparation:
Break up the yeast in a large cup with a half cup of warm water. Add 2 tablespoons of flour and the honey. Leave the mixture in the cup to rise for half an hour in a warm place covered with a kitchen towel. Next, form a mound with the flour and place the yeast "mixl" in the middle. Add the lard and warm water, a little at a time, and work with your fingers. Knead all the ingredients for about ten minutes into a soft dough ball. Place the dough in a bowl and let it rise for an hour and a half or until double in size, in a warm place while covered with a kitchen towel or plastic film.
Divide the “risen” dough into 3 equal parts and place in a covered “Tupperware” or similar covered container until ready to use. With well floured hands, hand-toss or, roll out with a rolling pin.
Notes:
This recipe yields three 12 to 14 inch thin crust pizzas.
This recipe can be done in a kitchen mixer with a dough hook. After the yeast has activated (risen), add all the ingredients in the mixer and mix on the lowest speed for 10 to 12 min.
New York Style Pizza Dough Recipe
Ingredients
3½ cups (16 ounces) high-gluten flour
9 ounces warm water 110 to 115 degrees Fahrenheit
1 tablespoon extra virgin olive oil
1 teaspoon instant yeast
¾ teaspoon kosher or sea salt
Preparation
Mix the water, salt, and yeast in a bowl. Wait five minutes to activate the yeast. Using a kitchen mixer with a dough hook, mix the flour and the water mixture on low speed until ingredients come together and form lumpy dough (about 1 minute). Add the olive oil, switch the mixer to medium speed and allow the mixer to knead the dough for a full 15 minutes. Remove dough from mixer, cut into two equal parts and form into dough balls. Place the dough balls in individual containers each with a lid, then place containers in a refrigerator for at least 24 hours.
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