Pizza a Casa


Made with ingredients found at your friendly neighborhood supermarket

3 1/2 unsifted and leveled* cups unbleached all purpose flour (specifically 20 oz. if you have a scale)

1 1/2 cups water (cold if for overnight rise. warm if for quick rise-- refer to temp directs on yeast package)

1 packet active dry yeast (2 1/4 t. if from jar: economical and easily found at many supermarkets)

1/8 t. of sugar (not necessary for overnight rise- use when proofing yeast for quick rise)

1 T. extra virgin olive oil

1 T. sea salt (not iodized and fine crystal)

*Pro pizzerias measure their flour by weight. Weighing your flour insures the proportions ideal for hand kneading and/or a home mixer.  The finished dough ball should weigh just over 2 lbs. then be divided into 4 smaller uniform balls.  Each half pound dough ball when stretched into a 12" to 14" thin crust, and topped properly, bakes up excellently in a properly heated home oven outfitted with a quality pizza stone.

Check out one of our upcoming Hands-On Pizza Workshops

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