It's me, the Silliest

This is my blog of recipes. I like "eating the rainbow" as well as globe-trotting through food. I totally dig heady local produce and local fresh meats.

Saturday, February 6, 2010

Napoletana Pizza Dough

4 1/2 C 00 flour
1 3/4 tsp salt
1 tsp yeast
1/4 C olive oil
1 3/4 C water, ice cold

Combine flour, salt and yeast. Turn mixer on (with paddle attachment) and and incorporate the olive oil and water, alternatively. Kneed for 5 minutes with paddle attachment.

Tip onto a flour surface and make 4 balls. Cover each with olive oil and put in a ziploc bag. Refrigerate over night or up to 3 days.

Roll out and use as you would pizza dough.

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