04 Feb Forno Nardona Dough Recipe

Welcome to Our Pizza Oven Blog

This blog is dedicated to helping you learn everything about pizza ovens and cooking in them.

How do you make the best Pizza with a real brick oven?

It starts with the dough.

 We have been making real brick oven pizzas for over ten years.  That’s how long we have also been making real brick pizza ovens!  And we have tried everything from store bought dough to making our own.  And the best is?  You guessed it.  There is nothing better than making your own dough.  

So, today we are going to share with you our recipe to make 4 Napoli style pizzas.

Here are the ingredients you will need:

705 grams of Antimo Caputo flour
435 grams warm water 105-115 degrees
7 grams yeast
5 grams sugar
15 grams sea salt

Here is the equipment you will need:

A digital thermometer for the water temperature
A stand mixer
2 proofing trays with lids
A food scale
Olive oil

Steps:

Combine the water, sugar and yeast and let froth for 10 minutes in the mixing bowl.
Then add the flour and mix on low for 2 minutes, med-high for 5 minutes, and low again for 2 minutes.
Use the olive oil to coat your hands so the dough doesn’t stick to you.  The dough should be a little tacky.
If you are using the dough the same day let it double in size and punch down in the proofing trays.  Then divide it into 4-285 gram dough balls placing two in each tray.  Then punch them down again before you are ready to make your pizzas.
If you are making the dough for another day, then leave it in the refrigerator in the proofing tray and take it out the morning you use it. The dough will keep for 7 days or so.  You want the dough to be room temperature so you can work it into a pizza pie.