Molto Benni

Brick Oven Pizza Dough

Moltobenni — Fri, 04 Apr 2008 17:16:17 GMT

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.

Pizza Wine

Moltobenni — Tue, 05 Jun 2007 22:17:32 GMT

Red wine would have to be one of my favorite ingredients for any pizza. Oh yeah, two of my favorite things together! Pizza wine and the wine that goes best with pizza is not the same thing. "Pizza wine" is a term used to describe a cheep table wine that you wouldn't feel guilty for opening on a weekday. It's a wine that is easy drinking and could be enjoyed with fast food.

Now the wine that goes best with pizza is entirely something else. The sauce, cheese, and rich flavorful toppings call for a wine that is much bolder. I do like the idea of a less expensive wine to pair with pizza but that doesn't mean lower quality and taste.

Most people think that an Italian Chianti would be the best choice. I would have to disagree. While it would make since to pair an Italian pizza with an Italian wine, Chianti isn't the best choice. Instead, try a rosso di Montalcino or Montepulciano d'Abruzzo. You can find both of these wines for under $20 and they are both great with a slice of your favorite pizza.

Now if you want to look outside of Italy for the best wine to enjoy with your pizza then I would have to say a California zinfandel would be the number one choice. My favorite wines to pair with pizza would be "Z" by Jeff Runquist ($24), Dillian Zinfandel and Primitivo ($24), and Deaver Zinfandel ($22). Unfortunately, you will probably have to go to the wineries to find these wines and they are likely to be sold out by June.

Don't be sad if you can't get your hands on the wines I just mentioned! These full bodied zins, with some good fruit, pepper, and spice, from Amador and El Dorado counties make a great choice: Perry Creek Zin Man ($12), Karly Pokerville ($13), Boger Estate ($15), and Montevina Terra d'Oro ($13). Seven Deadly Zins ($15) out of Lodi is also a nice choice. All of these wines can be found at most markets and retailers like BevMo.

San Marzano Tomato

Moltobenni — Sat, 03 Feb 2007 16:38:59 GMT

The San Marzano tomato is Italy's most famous plum tomato, grown in Campania, the home of pizza. This tomato is prized for its tart flavor, firm pulp, red color, low seed count and easily removed skin. It is widely used around the world as the base for Vera Pizza Napoletana.

For a great pizza sauce, take a 28oz can of imported San Marzano tomatoes and hit it with a potato masher. Now you have the perfect pizza sauce.

Italian Speck

Moltobenni — Thu, 01 Feb 2007 20:14:40 GMT

Speck is a variety of cured ham that proves leaner and denser than its fatty, friable cousin. Produced in succulent rectangular blocks (known as baffe in Italian), Speck is brined in a perfect blend of garlic, black pepper, juniper berries and bay leaves. After being cold-smoked with sweet-scented maple and beechwood shavings, the hunks of meat are aged for a several months to give them a firm, yet moist texture. Less pungent than pancetta and more flavorful than prosciutto, Speck is one of my favorite things to top a pizza. Its savory slices will add a mysterious hint of smoke and salt to any dish.

Caputo Flour

Moltobenni — Thu, 01 Feb 2007 20:07:05 GMT

For years I have experimented with several different brands of flour. With out question, the best flour to use for pizza is Antico Molino Caputo pizza flour. I have tried some very good flour in the past but switching to Caputo Pizza flour made all the difference in the world. Caputo is not cheap nor is it easy to find. The owner of a local Italian market special orders it for me in 50 lb bags. You can find it in small bags at some speciality stores or order it on line at Forno Bravo.

My Favorite Ingredients

Moltobenni — Thu, 01 Feb 2007 19:45:23 GMT

Creating the perfect pizza does not come easy. Here are some specialty and imported items that make the all difference.