Base
- 4 cups 00 flour
- 1 ½ cups, plus 2 tablespoons water
- 2 teaspoons salt
- 1/2 teaspoons dry active yeast
- 3 tablespoons of extra virgin olive oil
Puntino Sauce
- 1 teaspoon minced fresh garlic
- ½ bunch basil leaves chopped
- 12/15 Italian plum tomatoes peeled, seeded and chopped or pulsed
- ½ teaspoon salt
METHOD
- Dissolve the yeast in luke warm water
- Add vegie oil
- After 5 minutes gradually add 00 flour mixing until a stiff dough has formed
- Place the dough on floured board and knead it for several minutes, adding only enough additional flour to keep the dough from sticking
- When dough is smooth and shiny, round the dough into portions and but on board and wrap the board with cling wrap so dough does not form crust
- Let the dough sit for 24 to 30 hrs in refrigeration before taking out
- Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil.
- Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
- Make sure before opening or rolling out your dough that the dough is not cold
- Use flour or semolina to open your dough – roll dough out to desired size
- Start to put your sauce and topping on the pizza. When it comes to pizza toppings, my advice is less is more!
- Prepare oven, wood-fired pizza oven, or barbeque beforehand at appropriate temperature
- For a wood-fired oven, put the fire on at least 2 hrs to reach temperature hot enough. Prepare the wood.
- When the fire is hot - up to 350 to 400 degrees f - you are ready to put in the pizza! It should cook within 3 minutes. If the oven is not up to temperature, and you put pizza on the stone, you will need to cook the pizza longer and the crispy base you want will be ruined!
Recipe By Puntino Restaurant