NFT: So I purchased this Italian pizza flour - need recipe

maybe...

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http://www.epicurious.com/recipes/food/views/Overnight-Pizza-Dough-352109 - ( New Window )

Trying to paste email me at jeparsons2002@yahoo.com and I'll forward it

when I used to make pizza. Or even heating up a frozen pizza in the oven. I never made my own crust.

The times had a great article and I made their pizza a couple of times in a hot oven and it was good but read the linked article for some really good insight.I haven't had the time to try it yet but next week I will be making pizza on my big green egg. Here's the times article which I assume was your inspiration for the flour but if it wasn't, follow what he does exactly and you will get a good pie. I think I like more of what I'm reading in the Varasanos page though, he goes more in depth.

http://www.nytimes.com/2014/04/09/dining/a-little-pizza-homework.html?action=click&module=Search®ion=searchResults&mabReward=csesort%3Aw&url=http%3A%2F%2Fquery.nytimes.com%2Fsearch%2Fsitesearch%2F%3Faction%3Dclick%26region%3DMasthead%26pgtype%3DHomepage%26module%3DSearchSubmit%26contentCollection%3DHomepage%26t%3Dqry470%23%2Fpizza&_r=1
Link - ( New Window )

So he can pull something off foodnetwork.com for you.

But I have been cooking mini pizza's like mad on my grill this summer and my guests are loving them

a little sugar (plus maybe salt)let sit 5-10 minutes then pour into 3 1/2 cups of flour in mixer. Add a little more flour until it doesn't stick to bowl. Some recipes include some oil. Cover in greased bowl, let rise until double size. Here's a link you can choose a recipe from
Link - ( New Window )

Obviously you need to down size it but it's a great tasting dough. As you continue to make each batch you reserve some for the next batch hence aged dough starter. It does taste amazing. Good luck


Pizza Al Taglio
Panificio Italiano

Program overview:
“Al Taglio” means slice in Italian and refers to a style of pizza popular in Rome. These pizzas are commonly produced in a bakery alongside other breads and pastries.

Inspiration:
Inspired by the Roman bakery Camp De Fiore’s four foot long pizza “planks”. This program can be as simple as a different way of presenting pizza or can be expanded to include bread that is baked in house for panini, Italian desserts, salads and soups. By using a common dough employees need only learn one recipe that can be shaped for pizza, ciabatta, boule or flavored with olives, herbs or sun dried tomatoes for a signature bread.

Recipe:
Ciabatta/ Pizza Dough

Full Batch Half Batch
Active Dry Yeast 2 ½ ounces 1 ¼ ounces
Kosher Salt 13 ounces 6 ½ ounces
Molasses 5 ounces 2 ½ ounces
Water 34 pounds 17 pounds
Aged dough 2 pounds 1 pound
High Gluten Flour 50 pounds 25 pounds

1. Combine all of the ingredients except for the flour. Whisk to combine and allow to sit for 5 to 10 minutes until the yeast is absorbed.
2. Add the flour and mix on low speed with a dough hook until all of the flour is mixed in.
3. Mix on second speed for about 10 minutes until you have a smooth elastic dough. The dough should be slightly sticky to the touch and should be sticking to the bottom 1/3 of the mixing bowl.
4. For an 18 X 8 inch pizza or 18 inch ciabatta scale the dough to 14 ounces. Shape the dough into a tight ball and allow to rest for 30 minutes. Lengthen the dough by folding the far edge of the dough into the middle of the ball, repeat this fold and press the seam to seal the dough. Roll the dough directly on top of the seam and flatten slightly. Dredge in flour and place on a sheet pan or dough box and allow to rest for 30 minutes.

has some good recipes for you to try
Link - ( New Window )

Varasano(sp?)! He's a bit of a nut, and I'm not convinced one can't make a good pizza dough from the "standard" recipes he abhors, but no doubt the very best pizza dough come from wild yeast starters slowly grown, that likely contain co-fermentors like lactobacilli cultures. And no sweetening just water, yeast, salt, and flour. OK olive oil too, best quality fruity evoo.