Are you here because of the article in the Post-Gazette? If so welcome! A lot of information gets buried in this format of blogging. So be sure to go back some of the older posts, it will give you more of an idea of my pizza journey. And if you decide you would like to try and build an earth oven in your backyard, please get informed by reading books and blogs and most of all be patient.
Here's my dough recipe:
Pierina's 24- hour Pizza Dough
4 cups of Pizzeria Caputo Tipo "00" source: Penn Mac
1 teaspoon of active dry yeast
4 teaspoon salt (I use sea salt or kosher)
1 1/3 cup of warm water
Mix all of the dry ingredients together in a mixing bowl--- then take out one cup of mixture, set aside.
Start mixer on lowest speed and slowly add the water till mixture become a wet and looks like a stiff matter, about two minutes. Stop! Let the dough sit for 20 minutes, this process is called autolyse--- allowing the flour to absorb the liquid and get the gluten strands to develop.
Then after the "rest" start your mixture (KitchenAid) on the 2 setting, adding just enough of the flour slowly, to form a ball, err on the side wet, till you get the feel for your dough. Let dough hook knead the dough for at least two minutes or more. Immediately form your balls (about 3) , flour well, place in dough boxes or something similar, like these containers or even freezer bags, lay flat and let rise in the refrigerator over night.
Before using to make your pizza, take dough out of the refrigerator and let rest for at least an hour.
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