Best Nonnas Pizza Dough Recipes

Nonno's Pizza image

Provided by Giada De Laurentiis

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 8

1/2 cup tomato puree, such as Mutti
2 sprigs fresh basil, torn
1/2 teaspoon kosher salt
1/4 cup olive oil, plus 1 tablespoon to finish
22 ounces pizza dough
1/3 cup shredded ricotta salata
2 teaspoons dried oregano leaves
1/2 teaspoon flake salt

Steps:

Combine the tomato puree, basil, kosher salt and 2 tablespoons of the olive oil in a small bowl. Allow to sit for 1 hour to let the flavors marry. Remove the pizza dough from the refrigerator and bring to room temperature for an hour as well.
Preheat the oven to 400 degrees F.
Drizzle the remaining 2 tablespoons olive oil on a 9-by-13-inch rimmed baking sheet. Stretch the dough in the oil, flipping it back and forth and stretching it to fit the baking sheet. Use your fingers to make a few dimples in the dough. Spread the sauce evenly over the top all the way to the edges. Bake until bubbly and golden brown, 20 to 25 minutes.
Allow to cool for 5 minutes on the baking sheet, then remove to a wire rack to cool completely. Drizzle with 1 tablespoon olive oil and sprinkle with the ricotta salata, oregano and flake salt. Cut into squares and serve warm or at room temperature.

NONNA'S PIZZA DOUGH image

Yield 2 9x13 baking sheets

Number Of Ingredients 7

6 c. all purpose flour
1 1/2 t. salt
3/4 c. lukewarm water
2 t. sugar
1 envelope regular yeast
3/4 c. good quality olive or vegetable oil
1 c. room temperature water

Steps:

Soak yeast in 3/4 c. lukewarm water with sugar until foamy - about 5 min. Sift flour and salt to together. Add oil, water and yeast mixture to the flour and salt. Mix together to form a soft dough. Knead until smooth about 10 min. Note: if you use the food processor let it bring the dough together into a ball and knead for 5 min. Put in a greased bowl covered with plastic wrap and let rise until doubled. Punch down and shape. Add topping and let rise again. Bake at 375 degrees for 25-30 min.