La cucina di famiglia

*not necessarily New Haven style Apizza. More a thin crust Naples- style. And “ A Pizza Dough” because I am still playing around with dough and may change this or substitute it completely.

FOR OUTDOOR OVENS LIKE OUNI

makes 4 12-14” thin crust pizza

300 g water
10 g fine sea salt
3/8 teaspoon instant dried yeast or 1.5 g
500 g 00 flour

FOR INDOOR OVEN

350 g water
10 g fine sea salt
3/8 teaspoon instant dried yeast or 1.5 g
500 g 00 flour

Note: this dough will need a minimum of 10 hours to ferment.

1. Add water to mixing bowl. Temp should be @ 95 degrees ( warm to the touch). Add salt and dissolve. Add yeast, let it sit and hydrate for 1 minutes, then stir in.

2. Add flour. Stir to mix with a wooden spoon or by hand. You could also use a mixer with a dough hook. Don’t rush. You want to integrate air into the mixture. Let rest 15 minutes

3. Flour your hands. Knead dough for 3 or 4 minutes. Lightly oil ( EVOO) a bowl if you are making dough for the next day. If not, it isn’t necessary. Place ball in. Let it rest for 20 minutes, covered with a lid or plastic wrap.

AFTER 20 minutes: AT THIS POINT YOU CAN PUT THIS IN THE FRIDGE IF YOU ARE MAKING THE PIZZA THE NEXT DAY OR TWO. PROCEED WITH STEP 4 THE MORNING OF THE DAY YOU PLAN ON MAKING PIZZA. IF YOU ARE MAKING IT FOR THAT NIGHT, GO TO STEP FOUR.

Note: I divided the dough into 4 balls and but them into separate plastic containers, lightly oiled. It came out fine. so it doesn’t seem to matter when you divide them into balls. I did find letting them sit in the fridge overnight,then giving them 6 hours at room temperature improved the dough. I’d make the dough a day in advance if I could.

4. Divide the dough into 4 equal size pieces. Shape each into a dough ball, place on a lightly floured plate or baking sheet, cover with plastic wrap so it is airtight. Room temperature. Give them room to expand.

5. After 10 hours, make your pizza.

Note2: The reason the recipes differ based on indoor or outdoor oven, is because indoor ovens go to 550. Outdoor ovens like the ouni go 950- 1000 degrees, so the moisture % needs to be adjusted. I cook my pizza on a pizza steel, which conducts more heat than a pizza stone. You can use either. The steel gives it more a crisp crust.