Daniele Uditi’s Pizza Dough
Thomas J. Story
No need to smuggle ingredients from Europe—you can make a classic thin, blistered-crust pizza from scratch with grocery-store items.
This recipe and others like it can be found in the article “This Is the Secret to Creating Perfect Neapolitan Pizza at Home.”
How to Make It
1
Add the flour and water to a large mixing bowl. Using your hands, combine the ingredients until the mixture comes together, approximately 10–15 minutes. Let rest for 30 minutes.
2
Dissolve the yeast in 1⁄4 cup lukewarm water. Add this liquid to the flour mixture. Using your hands or a stand mixer, knead the dough until all the liquid is fully integrated into the dough, approximately 3–4 minutes.
3
Once the yeast is fully absorbed, add sea salt and continue mixing either by hand or with the stand mixer. The process of kneading should last 10–15 minutes to start developing the gluten, which yields pillowy stretchy dough.
4
Cover the dough with plastic wrap and let rest for at least an hour at room temperature.
5
Use a dough cutter to divide the dough into 4 to 5 ball shapes. Place each ball of dough on a tray under plastic wrap or in a covered plastic container and let proof at room temperature for 5–6 hours. The balls of dough should double in size.
Ingredients
7 ⅔ cups King Arthur bread flour or 0 or 00 Caputo flour
2 ¾ cups water, at room temperature
1 tbsp active dry yeast
2 tbsp sea salt
Directions
1
Add the flour and water to a large mixing bowl. Using your hands, combine the ingredients until the mixture comes together, approximately 10–15 minutes. Let rest for 30 minutes.
2
Dissolve the yeast in 1⁄4 cup lukewarm water. Add this liquid to the flour mixture. Using your hands or a stand mixer, knead the dough until all the liquid is fully integrated into the dough, approximately 3–4 minutes.
3
Once the yeast is fully absorbed, add sea salt and continue mixing either by hand or with the stand mixer. The process of kneading should last 10–15 minutes to start developing the gluten, which yields pillowy stretchy dough.
4
Cover the dough with plastic wrap and let rest for at least an hour at room temperature.
5
Use a dough cutter to divide the dough into 4 to 5 ball shapes. Place each ball of dough on a tray under plastic wrap or in a covered plastic container and let proof at room temperature for 5–6 hours. The balls of dough should double in size.
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