Best Nonna Giulias Pizza Dough Recipes

Nonna Giulia's Pizza Recipe - Cook Guide Recipe - (4.7/5) image

Provided by almabts

Number Of Ingredients 20

For the dough:
1 (7g) sachet quick action dried yeast
2 tablespoons caster sugar
250 ml warm water
500 g strong white '00' flour ( e.g. Caputo)
1 teaspoon salt
2 tablespoons extra virgin olive oil
For the traditional Margherita topping:
400 g tin San Marzano plum tomatoes
1 tablespoon extra virgin olive oil
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
200 g mozzarella cheese
For the anchovy topping (to go on top of the tomato base)
1 small jar (80g) anchovy fillets
1 handful black olives
1 handful capers in olive oil
1 tablespoon dried oregano
1 small clove garlic, chopped into small pieces

Steps:

Start by making the dough: Dissolve the yeast and sugar in 250 ml of warm water and leave it for 5 minutes. Mix the flour and the salt together in a large bowl. For complete recipe please visit my blog: http://blog.vorrei.co.uk/nonnas-pizza-recipe-step-by-step/

Master Pizza Dough image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 6 to 8 medium sized pizzas

Number Of Ingredients 7

7 1/2 cups High Gluten Flour (ConAgra Hy-Jump or Dakotana)
3 tablespoons sugar
1-ounce vegetable shortening
1/4 teaspoon salt
3 cups water (lukewarm to slightly warm)
1 1/2 tablespoons active, dry, granulated, yeast
Pinch sugar

Steps:

Place flour, sugar shortening and salt, in a bowl of a mixer. Place water in a separate bowl, add yeast and sugar, let stand for 5 to 6 minutes or until yeast rises to the top of the water. With kneading hook on the mixer, start mixer and add water. Mix for 10 to 12 minutes. Remove from bowl and place on floured sheet pan. Knead slightly adding flour if needed and form a large dough ball. Refrigerate for 45 minutes before using in various recipes.
SPECIAL NOTES: Flour MUST be high gluten. Yeast MUST be granulated (Red Star Granulated Active Dry is preferred). If the room temperature is hotter than normal, and more humid than normal, you may want to adjust your yeast water to accommodate