VEGETARIAN RECIPE
Ines’ Pizza Dough
It was such a treat to teach the Pizza, Fire, & Gozney Workshop at the Ecology Center with Chef Ines Glaser from Lupa Cotta. Ines was kind enough to share her pizza dough and pizza sauce recipes with us, so now we can whip up something similar at home! This dough recipe takes some time to rise, but overall is easy to make, and it goes great with all your favorite toppings.
Ingredients
153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
1 teaspoon fine sea salt
A little less than 1 cup of lukewarm tap water (200 grams)
3⁄4 teaspoon active dry yeast
1 teaspoon extra-virgin olive oil
Equipment:
Gozney pizza oven (or traditional oven)
- Makes two 12 inch pizzas -
HOW TO MAKE IT
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together a little less than 1 cup (200 grams) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture.
Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for another 3 minutes.
Cut into 2 equal pieces, and shape each into a ball.
Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares.
Top with sauce and your favorite toppings, and bake in a pizza oven (or traditional oven at 450 F / 250 C) until golden and crispy.
In partnership with Gozney
