Morel, Asparagus, & Leek PizzaMay 29, 2019Posted by guestchefPrint
Special thanks to Greg Higgins, who installed a Professionale 120 at his home in Oregon, for this dough and pizza recipe. He shares his Forno Bravo oven creations on his Facebook page, Pizza Monday.
Notes on Greg’s Pizza Napoletana Dough:
This is my favorite pizza dough using “00” pizza flour. It’s based on a classic Neapolitan dough ratio. We typically mix the dough around noon on Pizza Monday. After an hour of hydration, I begin a series of turns and folds every half hour or so. By four o’clock, the dough is silky, puffy, and beautifully bubbly. I then divide it, round it, and wrap – refrigerating any extra to make calzones, focaccia, or pita bread with the next day.
This recipe yields: 3 – 12” or 2 – 16” pies