Authentic Italian Pizza Dough Recipe from Casa San Carlo

Authentic Italian Pizza Dough Recipe from Casa San Carlo

heidi medina

The recipe for an easy-to-make, slightly chewy authentic Italian pizza dough that we learned to make while working as a chef during a WorkAway experience at Casa San Carlo.

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Prep Time 1 10

Cook Time 8

Course Main Course

Cuisine Italian

Servings 8 slices

Ingredients

2 ¼ tsp active dry yeast
½ cup warm milk (about 108º to 115º F)
½ cup sparkling water at room temperture
2 ½ cups 000 pizza flour or use bread flour or other high-gluten flour + more for kneading
1 tbsp olive oil
1 tsp lard if desired
¾ tsp salt
a small amount of semolina or cornmeal for rolling out

Instructions

In a large bowl mix the yeast and the warm milk until the yeast dissolves and allow to sit for about 10 minutes and looking bubbly.
Add the rest of the ingredients, except semolina, stirring well to mix. Then turn out a floured surface and knead the dough until smooth and elastic, about 8 to 10 minutes.
Clean the large mixing bowl, dry well and coat with a thin coat of olive oil. Place the prepared dough in a greased bowl, turning once to coat the top with oil.
Cover the bowl and allow the dough to rise in a warm, draft-free place until doubled, about 45 minutes to an hour.
Preheat oven to 425º F or 225º C.
Punch dough down and divide into two pieces for large pizzas. Divide more if you want smaller ones. Roll the dough out to desired thickness.
Place on lightly greased pizza pans or use a pizza stone.
Add the ingredients of your choice and pop into the hot oven until the crust and cheese are golden brown, about 12 to 15 minutes.

Keyword Pizza, Pizza Dough