Pizza

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A the Boston Winery July 12, 2013 event, my cousin, Joey Crugnale, demonstrated the method for making authentic Italian pizza. He made several pies with assorted toppings including a topping that combined sliced potatoes and Gorgonzola cheese.

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Ingredients

  • Dough
  • 1 pkg yeast
  • 2 About 2 pounds of flour
  • Salt pinch
  • Olive oil
  • Water - warm enough to activate the yeast
  • Honey - pinch for color
  • Toppings
  • Tomatoe sauce
  • Basil
  • Mozzarella cheese
  • Anything your heart desires

Preparation

Step 1

Combine dry ingredients in a mixer fitted with a dough hook and mix to combine.
Add warm water and other wet ingredients to make a soft dough.
Rise in refrigerator over night
Remove and let the dough rest at room temperature
Gently stretch the dough. If it resists stretching, the gluten was actovated and you must let the dough rest once again.
Place oil in pan and stretch the dough to fit the pan and let it raise covered just a bit.
Add sauce and topping.


For the texture, water should be 60% of the total.
Bake at 350 convection.

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