Still having a blast with this stuff. I love when I take the time to travel a bit more for some freshly imported Bufala Mozzarella from Campania. It has that tanginess that works so well on a pizza along with the San Marzano tomatoes and I call it my DOC designed after Ribalta’s of same name and I must say, it came very close today. BTW, Ribalta is my favorite in NY sadly temporarily closed due to a kitchen fire.
The dough is 3 days cold fermented Caputo Aria flour. I am back to Fleischmann’s RED jar yeast as I find its the most consistent. Having had some bad cans of Caputo that lost life somewhere on the high seas…
Grated Parmigiana Reggiano and Caciocavallo from Sicily and basil.
This took 4 minutes on my Napoleon grill with rotisserie heat engaged.
So good, It needs to be shared if only in photo form.
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That pie looks amazing; we have been in Italy for 8 days now and that looks as good as some we have had
Would you share your dough recipe?
Happily.
225 ml cold filtered water
360 gr Caputo Aria 0 flour
3.75 gr Fleischmann’s Yeast
12 gr fine sea salt
7 gr great olive oil
Yeast into water, mix. Sit a few then flour and KitchenaAid dough hook and add salt and oil and then go for about 6-7 minutes on 2 and 3 speed. Remove, fold 4-6 times and ball, put back in bowl and cover 2 hours.
I remove and fold 6-8 times and ball again, place in a container and put in fridge for 1-2 days. Remove morning I want to us and split in either half (300g each) or x3 (200g each). Each ball goes into a lightly oiled container with lid & placed on the kitchen counter for at least 4-5 hours before using.
Enjoy! This recipe took me over a decade to perfect.
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Recipe in metric weights no less!
