4 Hour Pizza Dough
Pressed for time? With this recipe, you can make your dough in the afternoon and have homemade pizza ready in time for dinner!
- Yield: 6 pizzas (12")
- Prep Time: 4 hr
- Cook Time: 7 min
Ingredients
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment, add the warm water, instant yeast, and honey. Mix on speed 1 for 30 seconds.
- Add the Caputo "00" Pizzeria Flour and mix on speed 1 for 2–3 minutes until the water is incorporated.
- Add the salt and mix for 1–2 minutes, then add Olitalia Extra Virgin Olive Oil and mix for 2–3 minutes until it is well absorbed.
- Lightly coat a bowl with Olitalia Extra Virgin Olive Oil and place the dough inside. Cover with plastic wrap and let it sit for 30 minutes.
- After 30 minutes, give the dough ball a quick fold and let it rest for another 30 minutes.
- After the second rest, divide the dough into 280g portions and ball them.
- Place the dough balls on a tray and lightly brush them with Olitalia Extra Virgin Olive Oil. Cover with plastic wrap and let them rest for 3 hours.
- Cooking Instructions for Home Ovens:
- 40 minutes before cooking, preheat your oven to 550°F and place a baking steel, pizza stone, or sheet pan inside to preheat.
- If using a pizza steel/stone, stretch your pizza on a counter lightly dusted with Caputo Semolina Flour, then add your favorite toppings (we recommend Ciao Authentica Crushed Tomatoes!). If using fresh mozzarella instead of pre-shredded, omit until later. Transfer the pizza to a peel and shuffle it onto the steel/stone.
- If using a sheet pan, take a sheet of parchment paper and dust it with Caputo Semolina Flour. Place the dough ball on top and stretch into a circle. Once stretched, remove the preheated sheet pan from the oven and place the parchment with dough on the pan. Build your pizza directly on the pan.
Products Used In The Recipe
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About the Chef
Meet Chef Domenico "Mimmo" Tolomeo
Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.