I don’t have Mamma Rosa’s knack for making pizza dough. She does it by look and feel, and it always results in light, tasty dough. Me, I’ve had to resort to recipe books, and I’ve tried several over the years. But this recipe from The Italian Baker by Carol Field consistently produces a great result. This wonderful book (thanks to Francesca from Almost Italian who put me onto it) first published in 1985 and since updated, is meticulous in its detail, the result of years of travel and research in Italy. For pretty much every recipe, she gives you the method whether you are making it by hand, with a stand mixer, or with a food processor. Below is the pizza dough method for a stand mixer (I love the dough hook of my KitchenAid, use it all the time), and I have doubled the original quantities in the book. This will give you 4-5 family sized pizzas, depending on how thick you like your base to be.
10g dry yeast
Pinch of sugar
640g tepid water
1/2 cup extra virgin olive oil
1kg plain flour
1. In your stand mixer bowl, stir the yeast, sugar and water and let stand for 5 or so minutes until foamy. Add the oil and stir with the paddle attachment to combine
2. Mix the flour and the salt and then add to the yeast mixture. Using the paddle attachment, mix on low speed until just combined
3. Change to dough hook and knead until soft and satiny for 3-5 minutes. Cover tightly with plastic wrap and let rise for 45 minutes – 1 hour.
4. Divide your dough according to how many pizza trays you are using, and grease the pizza trays with olive oil. You can use a rolling pin to shape your pizzas, but I find this dough very pliable, so I stretch it gently on the trays by hand. Leave in the trays to rise for 25-30 minutes. Then top as desired.
5. Preheat oven to 230 degrees Celsius and cook for 20-25 minutes until crust is golden (I always check if the base is cooked by lifting it slightly from the tray and looking at the colour underneath).
Neverfail tomato pizza sauce
A friend of mine is a pizzaiolo in Italy, and when he was in Australia some years back he told me you should never cook your tomato sauce for your pizza. I also went to a pizza class with a chef John Lanzafame who had won a prize at the world pizza titles one year, and he said the same thing. For several years now I have used this sauce for my pizzas – it takes 30 seconds to make and works beautifully.
1 can peeled tomatoes
1/2 teaspoon salt
1/2 teaspoon raw sugar
1/2 teaspoon oregano flakes
Combine the above ingredients, blitz with a stick blender. That’s it. Spread over your pizza bases. This makes plenty of sauce for the dough quantity above. In Summer, you could also use fresh very ripe tomatoes that have been peeled and had seeds removed.
Two favourite pizza toppings in our house – a very simple bocconcini & basil, and mushroom. Buon appetito!