I’m going right to the heart of pizza. The toppings are never as important as the crust itself. I remember when my mother came back from Italy when I was a teenager. She told us the pizza over there is different. It’s thin. At first I was appalled. I liked that thicker pizza that I grew up on. Fast forward many decades and trips to Italy, and now I only eat the thin crust pizza.
In order for it to be authentic (in my eyes) it has to be chewy and crispy. I tell you all about this in my pizza crust making video.
I got the original recipe from Marcella Hazan’s Essentials of Classical Italian Cooking. It’s a funny video because while she says you can throw your dough into a mixer, she prefers to throw it on the counter.
I’ve tried it both ways and it’s easier to put in in a Kitchen Aid Mixer, but don’t feel like you have to have a mixer to make pizza. It’s really a matter of bringing the dough together. The hard part is waiting the three hours for it to proof.
There is something very rewarding about getting your hands into dough, kneading, and banging it on the counter. A few days ago I experimented and tried bread flour, but I’m going to say use all purpose flour. You can use the yeast for bread machines, because that makes no difference.
I prefer to use jarred yeast instead of the packages, but make sure you put it in the refrigerator after you open it, and always check the date.
Here is a Video Showing You How I Made the Dough
Come back to get the recipes here for the Pear Prosciutto Goat Cheese Pizza and the Brussels Sprouts, Bacon Pizza.
I can guarantee these combinations are a must for your next pizza party.
Spinach Tiger Pizza Recipes
Italian Recipes from Spinach Tiger
- 1 cup warm water, divided
- 2½ teaspoons yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3¼ cup all purpose flour, divided
- Add yeast to ¼ cup lukewarm water.
- Allow to sit for 10 minutes.
- Add salt to one cup flour
- Divide flour and water into 1 cups flour, ¼ cups water.
- Begin by adding in one cup flour to yeast mixture with ¼ cup of the warm water.
- Add in olive oil.
- Mix well with hands or a large wooden spoon.
- Add next cup of flour, and ¼ cup water.
- Mix.
- Add third cup of flour. Mix.
- Hold back on final water. Use if needed to create shaggy dough.
- Hold back on final ¼ cup flour. Use only if needed.
- Begin to knead dough. At this point, you can mix in a kitchen aid type mixer with kneading attachment for about five minutes or until a dough is formed.
- Or, you can knead by hand, and (watch video) throw on counter several times.
- Once you have dough formed, glisten with olive oil, wrap in plastic, place in large bowl.
- Cover with towel and place in warm spot for 3 hours. Dough will double in size.
- Makes 4 individual pizzas.
- Roll out or hand stretch. Put toppings on of your choice. Bake in hot oven of 450 degrees for 6-8 minutes on bottom rack of oven, or until the bottom is very well done.
It’s kind of a PITA to get the Caputo 00 flour (at least around here), but it really does make a difference when I’m making pizza dough! Give it a try if you can find it.
We love making pizza!! And I agree with you I don’t like my pizza dough like a focaccia. We eat is very simply — cheese, arugula, sauce and anchovies. We’ll have to try your method of making the pizza. I loved the video!!! Big hugs!
In another life I plan to have wood burning pizza oven. I love your dough recipe. GREG
I prefer 00 flour when can get it.
You added sugar, but it is not in our recipe.
I alsways add the sugar when first letting yeast start to work.
Keep up the good work
Vince T.
You’ve inspired me to try the refrigerated yeast. I’ve never done that before. I always go with packages