pizza dough BY Giuseppe Carluccio

Servings:
4 people
Prep Time:
30 minutes
Rising Time:
3-7 hours

Ingredients:
Pizza Flour 500g
Water 320g
Olive oil 25g
Salt 10g
Fresh Yeast 4g (or 1 gr dried yeast)
Sugar 1 pinch

For Italians the secret of a good pizza is in the crust, so you need a good dough to start with. Here is an easy one:

Dissolve yeast in 30 ºC water, add oil.
Add the salt and pinch of sugar to the flour and mix thoroughly.
Add the water (with dissolved yeast) to the flour in small volumes at a time.
Once all is amalgamated, work the dough with the palm of your hand for 7 to 10 minutes, pushing and rolling the dough at the same time. Once the dough is smooth and “elastic”, divide and shape the dough into 200-260g balls. Leave them to rise for 3-7 hours (depending on the temperature of the surrounding air).
Once the dough balls have doubled in volume, pick them up with a dough scraper, pass through some flour, and spread/stretch them out with you hands on a flat surface lightly covered with flour.
Finally, add toppings and bake.
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For pizza the oven should be around 300-360C:
For our larger pizza ovens: once the oven floor has reached 330 - 350°C, move the fire to the side, clean away the ashes on the oven floor before putting in the pizzas by blowing through a long piece of water conduct pipe or similar. Keep the flames lively for baking pizzas. Then you place the pizzas on the oven floor with the pizza peel, far away from the fire. Do not move or turn the pizzas until the crust is turns golden brown on the fire side, then turn the cooked side away from the fire with the pizza peel 
For Piccolo: once the stone is about 330 - 350°C, put your pizza on the stone, close the door and watch it baking and turning, about 60 - 90 seconds later your pizza is ready. No need to turn the pizza  as Piccolo turns your pizza for you!

Fire tips for Pizza