Brick Oven Pizza Dough

I have been asked by several people to tell them how I make my pizza dough. So here you go! This dough has been refined for a brick oven that is extremely HOT!

Pizza Dough:

This recipe produces a thin chewy flavorful pizza crust that is best when prepared in a very hot (659-700 degrees) wood fired brick oven.

1 cup warm water

cup dry white wine

2 tbsp active dry yeast

2 tbsp sugar

2 tbsp dry milk

3 tsp sea salt (or kosher salt)

cup extra virgin olive oil

6 cups "Caputo 00" bread flour

In a mixer combine the water, sugar and yeast. Let sit for a few minutes. Then add the remaining ingredients and mix with a dough hook for five+ minutes until completely combined. Place dough ball into a large mixing bowl that has been coated with olive oil and cover with towel. Let stand at room temp for a few hours punching the dough down every 20-30 min.

When oven is up to heat and you are ready to prepare the pizzas, separate the dough into 4-6 fist size balls. Roll out ball to 12-15" disk and transfer to a lightly floured wooden pizza peel.