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2
temperature cont.
TO EXTINGUISH THE FIRE - CLOSE THE DOOR TIGHTLY AND ALLOW THE FIRE TO
BURN ITSELF OUT. AFTER THE FIRE IS COMPLETELY OUT, REMOVE THE ASH WITH
A METAL SHOVEL AND PLACE IT OUTSIDE IN A FIREPROOF CONTAINER.
ALLOW THE ASH TO REMAIN THERE 2-3 DAYS BEFORE PROPERLY DISPOSING OF IT.
BASIC PIZZA DOUGH: This recipe will make (2) 12” pizza crusts.
Warm Water: 1 and 1/3 cups (320ml) between 100-110°F, 38-43°C
IMPORTANT - water above 130°F will kill the yeast
Instant Yeast: 2 and 1/4 teaspoons (7g) (1 standard packet)
Olive Oil: 2 Tablespoons (30ml) (plus some to coat the bowl - see below)
Salt: 3/4 teaspoon (optional)
All-Purpose Flour: 3 and 1/2 cups (438g) spoon & leveled
(plus more for hands and working surface)
Cornmeal: for dusting the peel
Whisk warm water, yeast, and a tablespoon of the flour together in a mixing bowl.
Cover and allow to rest for 5 minutes. Bubbles should form in the mixture.
This is known as proofing. If bubbles do not form, start over with new yeast.
Add the olive oil, salt, and the rest of the flour.
Mix gently for approximately 2 minutes and turn the dough out onto a lightly floured
surface.
With lightly floured hands, knead the dough for 3-4 minutes.
After kneading, the dough should feel soft and elastic.
Lightly oil the mixing bowl with olive oil or nonstick spray and return the dough to
the bowl turning it to coat all sides in the oil.
Cover the bowl with plastic wrap and a clean kitchen towel.
Allow the dough to rise at room temperature for 60-90 minutes until double in size.
To accelerate the rise - place the bowl on a heating pad or in a proofing oven until
double in size. (Remember too much heat can kill your yeast)
I N G R EDI E N T S
Learn more about how to make
your perfect Neopolitan Pizza
by scanning the QR code and
watching the video.
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