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Photo: Alexandra Grablewski, Getty Images |
With the loss of mom-and-pop stores, it's getting harder and harder to find a great slice of pizza in Manhattan. Sadly, the days of a real Italian pizza parlor on every block are gone. Nonetheless, nobody wants to eat mediocre pizza. So I began making my own pizza. It starts with a perfect dough.
For years I've made a good Chicago-style pizza, but now I'm obsessed with trying to make a thinner-crusted, brick oven, Italian-style pizza. Lacking a brick oven, I can only try to come close. What I can do is get the ingredients right:
Here is an authentic pizza dough recipe for one 10-inch pie. For a family of 4, simply double the ingredients (and after it rises, split the dough in half) to bake two 10-inch pies. Yep, half a pie each sounds about right to me.
Pizza Dough for one 10-inch pie

Ingredients:
1 1/2 cups all-purpose flour (plus extra flour for kneading the dough) Note: I use all-purpose flour, but professionals use higher in protein bread flour. All-purpose flour is just what the name says it is, "all-purpose." I add an egg and milk for extra protein which makes it richer like bread flour. 1 large egg
1/4 teaspoon active dry yeast
1 teaspoon extra virgin olive oil (plus extra oil to brush on the baking dish)
2 tablespoons of ground flax seeds (I did this once. Loved it💖, so now include it in my recipe.).
3/4 teaspoon salt
1 - 3 ounces lukewarm skim milk
Directions:
1) Combine the milk, yeast, egg, (extras I list above if you wish) and olive oil in a bowl. With a fork or the handle of a wooden spoon, incorporate the flour and salt until a ball forms. Eyeball the amount of milk. Sprinkle a little at a time, as much as needed. I no longer measure the exact amount, but can tell when to stop adding liquid by doing.
2) I only work the dough until the flour is incorporated. (I don't touch it with my hands yet.)
3) I make the dough in a large Wok style pan, incorporating the ingredients with the handle of a large wooden or silicon spoon. Next I cover the dough inside the Wok with the pot’s lid and set it inside my oven overnight to proof it. Overnight for extra flavor, but you need at least 6 hours for the dough to rise.
4) After it has doubled in bulk, dump the blob of dough onto a floured surface and knead until it is elastic and no longer sticky. Sprinkle with flour as you fold it over to knead. (I knead the dough inside the Wok to have less to clean.) Now is the time to divide the dough in half if you double the recipe and are making two pies.
5) Flatten, pull, or roll out your dough. Feel free to shape your pizza round or rectangle. Place the pizza dough onto a greased cast iron skillet or a stainless steel baking sheet. (If you wish, place parchment paper in a baking dish. I don't: A brush of butter on aluminum foil. Just brush of butter in a cast iron skillet works for me.)
6) Add a thin layer of tomato sauce and your favorite toppings, such as onions, garlic, mushrooms, banana peppers, Jalapeño peppers, ham, pepperoni, sausage, fresh basil, plus mozzarella cheese. A sprinkle of Parmesan cheese. Also feel free to spice to taste with oregano, dried basil, red pepper flakes, or dried garlic.
Commercial pizza ovens get much hotter than a home oven. Whenever I attempt to duplicate the heat of a pizza parlor oven, the result is dry pizza, so I no longer try. I bake my pizza at 400 degrees F for about 20 minutes, or until the dough is done. Delish!
Extra tips: Whole wheat flour works with this recipe too. (Yes, I went through that phase. But whole wheat changes the texture of the pizza dough) Nowadays I mostly use all-purpose flour to make pizza (as well as, buttermilk biscuits). In moderation, it won't kill us. Bon appetito!
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