jinny’s Pizza Dough

It’s a process, 72 hours give or take and one that took us 2 years to begin to grasp.

We start with a Biga (water, flour and fresh yeast) let that sit for 24 hours and then we add more flour, water and salt. Mix…and again let it sit for 24 hours. Then portion, shape and another 24 hours later we are finally ready to make a pizza.

The ingredients themselves are simple. We use King Arthur flour, fresh yeast, Newton’s finest water and Diamond Crystal Kosher salt. There isn’t much else to it. Except of course the ever fluctuating weather…temperature and humidity is what took us so long to figure out why we would have bad dough days.

Our dough is portioned to 300 gram, to make a 12 inch pizza. The stretching is all done by hand with a lot of flour, as it is a pretty wet dough. It works fine to roll it out with a rolling pin, but we prefer a little bit more of a pillow crust to enjoy.

A good friend recently wrote a story for America’s Test Kitchen about how to make Neapolitan pizza at home. She uses a combo of a pizza stone, long preheat and the broiler to mimic the effects of oven dome. Check it out here.

If you would like more information on recipes or ingredients please don’t hesitate to reach out. We love the pizza making journey.