Classic Margherita Pizza with Homemade Spicy Pizza Oil Dough
There's something special about homemade pizza dough, and this recipe gets a nice kick from our new Spicy Pizza Oil. We've paired it with a classic Margherita pizza recipe, but let your imagination run wild with toppings for pizzas, flatbreads, and calzones!
Classic Margherita Pizza with Homemade Spicy Pizza Oil Dough
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Category
Lunch Dinner
Cuisine
Italian
Servings
6-12
Prep Time
2 hours
Cook Time
10 minutes
There's something special about homemade pizza dough, and this recipe gets a nice kick from our new Spicy Pizza Oil. We've paired it with a classic Margherita pizza recipe, but let your imagination run wild with toppings for pizzas, flatbreads, an...
Author:Neil Carby
Ingredients
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882g ’00’ flour
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573ml water (500ml cold, 73ml warm for blooming the yeast)
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26g Salt
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20ml Spicy Pizza Oil
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¼ Tsp. Instant yeast
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¼ Cup shredded mozzarella
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1 Ball fresh mozzarella
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Fresh basil leaves, Parmesan, and Spicy Pizza Oil for topping
Spicy Pizza Oil Dough
Margherita Toppings
Directions
Dough
Bloom yeast in warm water (around 110-120F) for 10 minutes. Add in flour and salt, mix lightly (speed 2 on mixer).
Pour in remaining cold water, mix for 10 minutes. A smooth dough ball should form, cleaning the sides of the bowl.
Add in olive oil and mix just until incorporated. Cover and proof at room temperature for 1-2 hours
Split and ball into 250g portions (it makes 6) and space out either in a large container, or on a sheet pan, or individual containers, covering with a lid or plastic wrap.
Move to fridge, and proof for 72 hours. Remove from fridge, keep covered, let proof for 2-3 hours before stretching.
Margherita
Dust board with flour and work one dough ball into a large circle. Top with sauce, shredded mozzarella, and torn fresh mozzarella. Bake in a preheated pizza oven (or regular oven) until golden brown and bubbling around the edge.
Cool slightly before topping with fresh basil, grated Parmesan, and a drizzle of Spicy Pizza Oil.
Recipe Video
Recipe Note
To scale the dough recipe up or down, the ratios are 100% flour - 65% water - 3% salt - 2% oil - 0.1% yeast.
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