I Love Pizza

This is my most favorite pizza dough recipe by Gennaro Contaldo, he clarified in another video that the water be lukewarm, about room temperature, and that 325ml water is exactly 325 grams, to use about 15ml (grams) of that 325 to bloom the yeast. I personally add one gram of honey to the yeast to help boost it while blooming. It is important to use fine sea salt, not iodized table salt, and to mix it thoroughly with the flour before adding the bloomed yeast and water. Also, what the Europeans call strong (00) flour, we call it bread flour here in the US. Even though Gennaro kneads then rises the flour right away before making pizza, I discovered that incorporating the sourdough method of autolyzing the mixture (letting the flour to fully absorb the water before kneading), then kneading for about fifteen minutes (ten if using a stand mixer with a dough hook). After kneading, separate into four equal pieces and then rolling them into tight balls, let them cold proof in the fridge for at least 12 to 18 hours to really bring out the flavor. About 90 minutes before you're ready to make your pizza, put your dough onto a lightly floured counter and cover to bring to room temperature, it will rise quite nicely, then you roll out your crust, add sauce, toppings, and cheese, and lightly brush olive oil on the perimeter of the crust to keep it from over drying out in the oven. Enjoy :) This is how I make pizza, my Friends go bonkers over it :) [media=https://www.youtube.com/watch?v=n-VRntrbypI]

Oh, yummy! I had Thursday night pizza night last week. It was great. Feel free to invite me over any Friday night you like. 🍕🙂

is that in a wood pizza oven? you can't beat it. Have you tried sprinkling Polenta under the dough before you cook it?