Wood-Fired Pizza DoughMar 28, 2019Posted by Chef LeoPrint
Sometimes, you just need a bit of dough for a small group and you don’t want to drag out a big mixer for the effort. There can also be something soothing about getting your hands into a ball of dough and working it to perfection. With these things in mind, Chef Leo Spizzirri, Master Instruttore, PFC, and Co-Founder of the North American Pizza and Culinary Academy developed this recipe for a simple, delicious, hand-mixed pizza dough and provided it to the attendees at his Forno Bravo live cooking demos at the 2019 International Pizza Expo in Las Vegas.
He shared it with the guests at the show, and we would like to share it with you!
Note: This recipe is measured in grams for the most accurate and consistent results. Volume measurements are also provided in case you do not have a scale.
The simple step of allowing your dough balls to rest in the refrigerator for at least 24 hours allows the flavors to develop into a much more complex and pleasing taste. It is well worth the wait.