Real Italian Pizza Dough Recipe

Hello everybody!

I know its been awhile since I posted here but to be honest I just haven’t been in the blogging mood. I have been in kind of a “rut” to be honest but today I found my blogging mojo!

A family member of mine called me and asked me how in the world I make my "Super-Delicious" as they called it homemade pizza dough that I have used for my personal home pizza’s and calzone’s through the years. Well after we talked and I filled them in on how exactly to do it ‘Billy Style’ I decided that I should post it here as well and “Boom-Bam” a new blog is born. I actually learned this dough recipe along with many other Italian dishes from a real Italian family that I was acquainted with.

So here you go, another blog featuring Billy’s Home Made Pizza Dough…

‘MAMA-MIA, that’s some good pizza dough Billy!’

The Store Bought Stuff:

1 package (1/4 oz) active dry yeast
3 cups sifted flour (If you can find some real Italian flour such as Caputo, do so!)
1/2 tbsp honey
1 tsp salt
2 tbsp virgin olive oil
1 cup warm water

Throwing It All Together:

- Okay first you mix all the ingredients in a mixing bowl, and then make your dough in your stand mixer or by hand or in a bread machine.

- If you are using a stand mixer, mix it slowly for 2.5 minutes, faster for 5 minutes, and slow again for 2.5 minutes.

- Then you cover the dough and let it rise for 2 hours or until double the original size. Beat it down and squish out air bubbles. Form the dough into one large ball then cut it into 4 equal sized pieces.

- To make your pizza ball, shape the piece of dough into a ball. Gently roll your dough into a ball, then stretch the top and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "dough layer"

-Set your ball seam down where it can rest.

- Dust your pizza balls with flour, and store them under a damp towel or in a tray, or under plastic wrap. This will prevent the ball from drying out and creating a crust, and becoming difficult to work with.

- The top of the pizza dough ball should be soft and silky like.

- Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin or thick crust pizza, your choice. Remember though the thicker the crust the smaller the pizza.

- If you won't need your dough for more than an hour, you can refrigerate it until you are ready to use it, enjoy!

There you have it 'Real Italian Pizza Dough Billyctv Style.'