Christian Petroni's Pizza Dough
For the most tender pizza crust, use "00" flour, a finely ground style popular in Italy for making pizza and pasta. Use this dough to make Christian Petroni's Tenderoni Pizza, Margherita Pizza, and White Pizza. Martha and Christian Petroni prepared these recipes on episode 503 of Martha Bakes.
- Yield: Makes enough for eight 12-inch pizzas
Source: Martha Bakes, Episode 413
- 3 1/4 cups spring water, heated to 95 degrees
- 1/8 ounce fresh yeast
- 8 1/4 cups "00" flour, preferably PZ3 or Caputo
- 3 tablespoons coarse salt
- Olive oil, for shaping and baking sheets
Combine the water and yeast in the bowl of a stand mixer and stir to dissolve. Add the flour all at once, and mix, using the dough hook on the lowest setting, for two minutes.
Add the salt and continue mixing on medium-low speed for 6 to 7 minutes until the dough is smooth and elastic. Transfer the dough to a bowl and cover with a damp towel or plastic wrap. Refrigerate for 24 hours. It should doubled in size.
Turn dough out onto work surface and divide into eight 8-ounce portions. Form each portion into a ball with lightly oiled hands. Divide the shaped dough among two sheet pans lined with non-stick baking mats or lightly brushed with oil. Lightly brush dough with oil and cover with plastic wrap, and refrigerate for another 24 hours.
Bring dough to room temperature one hour before shaping dough for pizza.