The Perfect Pizza Crust Recipe

Ingredients:

4 cups Caputo Tipo 00 Flour, 1 1/2 Cups Water Approximate, 1 1/2 Teaspoons Sea Salt, 1/2 Teaspoon Active Dry Yeast, 2 Tablespoons extra virgin Olive Oil, Pinch of Sugar

Mix the ingredients together in the mixing bowl to form a soft dough. Let rest for 10 minutes, then knead for 5 minutes. By Hand — Mix all the ingredients together to form a soft dough. Let it rest for 10 minutes, then knead for 7 to 8 minutes until smooth. Once you’ve kneaded the dough, coat with oil & cover, and allow to rise for 2 hours or until the dough doubles in size. Punch the dough to de-gas it and divide it into 3 equal sized balls and place each in a zip lock bag that has been coated with vegetable spray. Keep in the refrigerator overnight. Before using the dough be sure to let it warm to room temperature (72F or more) When ready to bake – preheat oven to 550 ℉ or the highest your oven will bake. Bake your favorite pizza for 7-10 minutes or until the crust is done to your likeness.

Italian Rustic Loaf

• 1 sachet Active Dry Yeast
• 1 tbsp Sugar
• 1 1/4 cups Warm Water
• 1 tsp Sea Salt
• 2 1/3 cups Caputo TIPO 00 Flour, plus extra for dusting
• 2 tsp Extra Virgin Olive Oil

Preheat oven to 350F. Mix yeast and sugar, then add to lukewarm water. In a separate bowl, combine salt and flour, making a well in the center. Slowly pour yeast mixture into the well and mix with a wooden spoon until all liquid is absorbed. Sprinkle flour on a flat surface and begin to knead dough, adding extra flour if too sticky. Continue kneading for about 5 minutes, then form into a ball. Add dough ball and 1 teaspoon oil to coat. Cover and let rise for 35-45 minutes. Use remaining teaspoon of oil to lightly grease baking sheet. Then place on oiled baking sheet. Cover with plastic wrap and let rise for an additional 90 minutes, until doubled in size. When ready to bake, cut slits in top and bake for about 45 min-1 hour, or until tops are golden brown. Remove from oven and cool on wire rack.

Sweet Panzarotti with Ricotta and Raspberries

Instructions:

Make Pizza crust recipe in figure 1 to the extreme left of this section.

To make the filling, combine ricotta, sugar, vanilla and orange zest in a bowl and set aside.

Divide dough into 12 equal pieces. Roll each into a ball, then roll out to 12cm disks. Place 1 tbs ricotta mixture and 2 raspberries in the centre of each circle and fold pastry over to make a half moon. Press edges together, then fold edge over itself to create a lip. Pleat edges to seal. Repeat to make 12 panzerotti.

Heat the oil in a deep-fryer or large saucepan to 160°C (a cube of bread will turn golden in 45 seconds when oil is hot enough). In batches, add panzerotti and deep-fry for 2 minutes each side or until puffed and golden.

Drain on paper towel. Serve the panzerotti warm, dusted with icing sugar.