Making pizza with Eataly Chicago

Impasto per la Pizza (Pizza Dough)
Recipe courtesy of Rossopomodoro U.S. Head Pizzaiolo: Rosario Granieri

Yield: Four 12” Pizzas

400 grams (400ml) room temperature water
650 grams (5 cups) type 00 flour
15 grams (1 ½ tablespoons) fresh yeast
25 grams (1 ½ tablespoons) salt

Pour water and salt into the bowl of an electric mixer and mix on high for 1 minute. Crumble fresh yeast into the liquid and let mix for another 60 – 90 seconds. Turn the mixer down to medium and slowly add the flour. Let the dough mix on a medium to low setting for 11 – 14 minutes.

With floured hands take the dough out of the mixer and place it into a lightly floured bowl. Form the dough into a ball, cover the bowl, and let it sit for 45 – 60 minutes.

With floured hands remove the dough and break it into 250 gram pieces (about ¼ of the dough each). Using your hands roll the pieces of dough into round balls. Cover the balls of dough and let them rise for another 45 – 60 minutes.

About halfway through the final leavening you can begin to preheat your oven to 550°F.

Now that your dough is ready you can oil your 12” baking pans.

Dust the dough with flour and begin to knead it open with your hands. While opening the dough be sure to leave the outermost inch untouched which will ensure a nice airy “cornicione,” or crust.

Lay the opened dough out in your baking pan. You now have the base for your pizza!