Kalamazoo AFPO-C-2-NA-NG Use And Care Manual page 19

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Artisan Fire Pizza Dough
This Neapolitan-inspired pizza dough utilizes a blend of bread flour and Tipo '00 flour — the Italian
flour used by Neapolitan pizza restaurants because of its high burning point. We have optimized this
dough recipe for use in the Artisan Fire Pizza Oven when making Neapolitan-style pizzas. The flour
blend yields good overall color and the desired leapording.
This dough is a little more difficult to handle than the White Wine Pizza Dough and is intended for
use only with sparse toppings in the Neapolitan style.
Yields 7 10-ounce Dough Balls Directions
(about 2kg dough)
Dissolve the honey in the warm water. Stir in the yeast. Let sit for 5
minutes to activate. It should become quite frothy.
50ml luke-warm tap water
Combine the yeast mixture with the cold water and '00 flour in a large
2 teaspoons honey
bowl. Stir well to create a batter. Add half of the bread flour (400g)
and stir well to combine. Add the remaining half of the bread flour
5 grams active dry yeast
and the salt. Work these into the dough, then remove from the bowl
700ml cold tap water
onto a clean work surface. Knead until the dough is evenly combined
450g Caputo Tipo 00 flour
and has a consistent texture, about 8 minutes.
800g unbleached bread flour
Return the dough to the mixing bowl and cover tightly. Let the dough
rest for 1 hour.
45g kosher salt
Divide the dough into 7 equal, 10-ounce (284g) parts, working each
part into a smooth ball and tucking in any corners or edges. Coat
NOTES
each ball in olive oil and place them into covered dough boxes or on
baking sheets. Cover tightly and refrigerate for 12 to 24 hours.
For an interesting flavor and texture
alternative, try substituting 300g of
Remove the dough boxes from the refrigerator and let the dough rest
rye flour for 300g of bread flour.
at room temperature for 2 to 4 hours before making pizzas.
To form the pizza crusts, work the dough gently with your hands.
Never use a rolling pin or pinch the dough too firmly. This will "bruise"
All ingredients are measured by
the dough. Start with the dough ball on a floured work surface. Press
weight. Metric measurements are
gently outward toward the edges with your fingers, rotating the dough
used for added precision (1 gram =
as you work your way around to create a disk. Lift the disk from the
0.035 ounces) and to make it easier to
surface and begin to gently stretch it. Once it is about 7 inches in
calculate the hydration (ratio of wet to
diameter, let gravity begin to help you shape the dough. Hold the disk
dry ingredients by weight).
from the top with both hands. Try to use the flats of your fingers rather
than your fingertips. Sway the dough back and forth to stretch it, and
shuffle your hands along to rotate the dough as you sway back and
forth. You can also stretch the dough across the backs of your fists.
Combine these techniques in the manner that suits you best.
When the dough is ready for toppings, it should be about 1/8-inch
thick and roughly 12 inches in diameter. Do not create a lip for the
perimeter. The dough should be an even thickness from edge to
edge. The lip should rise around the edge in the oven (keep the
toppings ¾ inch from the edge).
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