Homemade Pizza Dough By Chef Bruno DiFabio

ReNapoliRomana2

Six-time World Champion pizza chef Bruno Di Fabio recently shared his dough recipes for at-home chefs to use when making their own personally-designed pizza. Chef Di Fabio’s recipes include a 45-minute dough and Biga style dough. There’s even a recipe for making pizza on the grill.

In addition to winning six world championships, Bruno Di Fabio is the co-founder of the International School of Pizza and several artisan pizzerias throughout the country.

Says DiFabio, “I recommend this dough for people who want to make a pizza at home on a whim. You can complete the dough making process and while it is undertaking a room temperature fermentation you can preheat your oven and prep all of the rest of your toppings just right. A tip or a trick would be to slack out the dough into an oiled pan and let it rise for an additional 45 minutes in a warm oven before applying the toppings. When you stretch out the dough CO2 gases are forced out. However, the yeast is still active in the dough. If you let the dough re-gas itself for a little while longer, a secondary ferment occurs. This will give the crust a lighter and airy finish. It will also add to the crispness and flavor of the crust.”

45 Minute Pizza Dough Recipe
( For Home Deck Oven) aka Emergency Dough

Ingredients:

  • 2 1/4 tsp. dry active yeast  (should be one super market packet)
  • 2 1/2 cups warm water  (between 95 – 115 degrees)
  • 2 pounds all-purpose flour
  • 1/2 tsp sugar
  • 1/2 tsp  salt
  • 1 ounce olive oil
  • additional flour to apply to work surface after dough has risen

Method:

  1. In a large mixing bowl add warm water and yeast, mix gently, let rest for five minutes.
  2. Add sugar and gently mix yeast water to insure that all of the sugar has dissolved.
  3. Add flour and mix by hand until there are no more traces of flour residue (or mix on low speed, with dough hook, for 5 minutes.)
  4. Remove dough onto a lightly dusted work surface, make well in the dough and add salt. Aggressively fold or knead dough until salt is incorporated ( or mix on low speed, with dough hook, for 2 minutes.)
  5. Make well in the dough and add oil, and aggressively fold or knead dough until the dough is smooth and not slick with the oil. (or mix on low speed, with dough hook, for final 2 minutes or until dough is not slick with the oil.)
  6. Divide the dough mix into 3 dough balls and roll into round forms
  7. Let dough rest in a large bowl lightly coated in olive oil and covered with a cheese cloth for 30 minutes or until double in size.

Note: This is a dough that should be used only if time is a factor. While this will create great tasting pizzas, there are other dough recipes in this booklet that will yield more flavorful, crispier crust, with better crumb. The warmer water temperature and slightly higher amount of yeast is used to facilitate rise, and primary fermentation. This dough is made for the “day of” and is not recommended to keep for the next day. This is also a tackier dough that may be a bit more difficult to handle. If there is a difficulty in handling just use a little bit more flour on the table as you are stretching your dough.

Biga Dough Pizza Recipe

Ingredients for Phase 1:

  • 1 ½  teaspoon dry yeast
  • ½   teaspoon sugar
  • 4 ounce warm water (95 to 100 degrees)
  • 2 cups of water (room temperature or cool)
  • 2 lbs. of high-gluten flour (not all-purpose)

Ingredients for Phase 2:

  • 2 lbs. high-gluten flour
  • 2 cups water (cold)
  • ½   teaspoon sugar
  • ¾  teaspoon sea salt
  • 4 Tablespoons olive oil

Phase 1:

  1. Add the dry yeast to the warm water. Stir slightly. Let stand for 2-3 minutes.
  2. In a large mixing bowl, add the 2 cups of water, the yeast water, and the sugar and mix until the sugar is dissolved
  3. Add the 2 lbs of high-gluten flour and mix only until the ingredients are blended. The mix will feel slightly dry and lumpy; this is OK.
  4. Place a dish towel or cheese cloth over the bowl to completely cover it.
  5. Let stand for 15-18 hours at room temperature. The dough will triple in size and give off an amazing aroma. This is now referred to as your biga.

Phase 2:

  1. Uncover your biga and add the remaining 2 lbs of flour and the 2 cups of cold water. Mix until all ingredients are incorporated.
  2. Make a well in the middle of the dough and add salt and mix until incorporated.
  3. Make a well in the middle of the dough and add olive oil and mix until incorporated.
  4. Let the biga rest for 10 minutes covered. This should yield about 5 pounds of dough.
  5. Divide the dough into sections to about a pound each and roll them into balls.

Note: Keep each dough ball in its own container that is slightly coated with olive oil and covered. Refrigerate for 3 days before using. This two-stage fermentation room temperature, and cold rise fermentation process allows the dough to develop great flavor. It yields a crust that is very light, airy, and crisp. This is also a crust that will be very digestible with the yeast having broken down complex starches in the flour.

Pizza Dough for the BBQ Grill

Ingredients

  • 1 package active dry yeast ( 2 ¼  teaspoons)
  • ½ teaspoon sugar
  • ¾ cup warm water  (90 degrees)
  • 2 tablespoons cornmeal
  • ¼ cup rye flour
  • 2 tablespoons olive oil
  • ¾ teaspoon salt
  • 1 ½ cups all-purpose flour

Method

  1. In a large bowl stir the yeast into ¾  cup of the warm water
  2. add the rye flour, and the cornmeal and mix until combined
  3. place a cheese cloth over the bowl and let rest for 20 minutes
  4. add the olive oil, salt, and all-purpose flour and mix until combined
  5. let rest in a slightly oiled bowl until doubled in volume
  6. it is then ready to roll out
  7. this dough is to be used directly on the grill

Note: This recipe is for one pizza, double it or triple it as you see fit. The dough can be slid directly on the grill using a pizza peel. The idea is for the bottom side to cook for about 3 minutes until the dough sets and turns into a crust. Remove the pizza crust onto peel and turn the grilled side up. Top the pizza on the grilled side. Remember to let the pizza crust cool slightly while topping it. You can brush both sides with olive oil for added flavor.  The idea with grilled pizzas is to keep the toppings very simple. Do not slather the pizza with a heavy tomato sauce. The topping should be very light and not number more than 3 items, not including cheese. The additional cook time will be only for about another 3 to 4 minutes, so keep it simple. BBQ pizza crusts are sensational when topped with a salad blend, or bruschetta type chopped tomato.  Another favorite is your bite sized or sliced BBQ meats. When pizza is done cooking on the other side you can always finish with shavings of different cheeses, herbs, or dried spices.

Roman Style

Ingredients for Phase1:

  • 2 ¼  teaspoon dry yeast
  • 4 ounce warm water (95 to 100 degrees)
  • 4 cups of water (room temperature or cool)
  • ½ cup condensed milk
  • 2 lbs. of high-gluten flour (not all-purpose)

Ingredients for Phase 2:

  1. 2 lbs. high-gluten flour
  2. ¾ teaspoon sea salt
  3. 4 Tablespoons olive oil

Phase 1:

  • Add the dry yeast to the 4 ounces of warm water. Stir slightly. Let stand for 2-3 minutes.
  • In a large mixing bowl, add the 4 cups of water, the yeast water, and the condensed milk and mix until combined
  • Add the 2 lbs of high-gluten flour and mix only until the ingredients are well blended. The mix will have a consistency of soupy to pancake batter; this is OK.
  • Place a dish towel or cheese cloth over the bowl to completely cover it.
  • Let stand for 15-18 hours at room temperature. This mix will give off amazing aroma.

Phase 2:

  • Uncover your biga and add the remaining 2 lbs of flour. Mix until a true dough has formed.  This will be tacky, due to the higher hydration
  • Make a well in the middle of the dough and add salt and mix until incorporated.
  • Make a well in the middle of the dough and add olive oil and mix until incorporated.
  • This should yield about 5 pounds of dough.
  • Divide the dough into sections to about a pound each and roll them into balls.

Note: Keep each dough ball in its own container that is slightly coated with olive oil and covered. Refrigerate for 3 days before using. This dough method is a three-stage fermentation process: room temperature, cold rise, and  an additional room temperature maturation . This dough is meant to cook in a steel gauged reinforced pan, but a rimmed cooking tray of 11 x 17 or so will do just fine.

Cooking Options (After dough is made)

1. Gas Fired Home Deck Oven : On lightly dusted work surface stretch out dough by evenly pressing with fingertips over entire surface until dough is about 9 or 10 inches in diameter. Then pick up dough, extend it between hands, and rotate five to ten times until dough is roughly 15 inches in diameter. Do not overthink this method; the stretching of this dough should be fun and the dough does not have to be perfectly round. Remember if it isn’t perfectly round, it is rustic, which is a cool culinary term; constantly overused, but perfect in this situation. Place stretched dough on semolina dusted pizza peel. After the pizza is topped, slide onto the brick deck and cook for 9 to 12 minutes until evenly browned. (oven should be preheated to 500 degrees oven)

2. Home Oven : Using a teaspoon of olive oil, evenly coat a cookie sheet (at least 14″ square) and dust with flour. This is an alternative to using a pizza peel and pizza stone. This method is just as effective. Then on lightly dusted work surface stretch out dough by evenly pressing with fingertips over entire surface until dough is about 9 or 10 inches in diameter. Then pick up dough and extend it between hands, and rotate five to ten times until dough is roughly 15 inches in diameter. Then place stretched dough on cookie sheet, add toppings, and cook for 9 to 12 minutes in a preheated 500 degree oven until evenly browned.

3. For the Roman Style : Using a rectangular, rimmed, sheet pan, (11″ x 17″) evenly coat bottom of pan with about a teaspoon and a half of olive oil. On a non dusted work surface gently stretch out dough by evenly pressing with fingertips over entire surface of dough, while constantly pulling on the corners of the dough and extending it into a rectangular shape. Continue doing this until the dough is stretched slightly larger than the pan. Place the dough into the pan, press and pull into the sides of the pan. Remember this does not have to be perfectly rectangular, as the dough is elastic and may pull away from the sides. Top pizza and cook in a preheated 500 degree oven for 9 to 12 minutes until evenly browned.

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