This recipe is my all time fav for dough, via Tratorria Grappola in Santa Ynez, CA. The Curti brothers, as featured on Giada's show, are amazing. Their head waiter is kind of a dick, but it's allowable when the food is this good. No slight to either Guiseppe's of Ambler, PA or Celebre's in South Philly here, either. You two still sit warmly in my heart!
Here's our homemade version and the dough recipe to follow:
Dough Recipe:
1 pkg active dry yeast
2 c lukewarm water
4 tsp sea salt
4.5 c all purpose flour
2 T EVOO
Set up your dough hook attachment; in the bowl, mix the water and yeast until combined. Add salt, then flour until dough begins to form and is not sticky (10-12 minutes). Place dough in bowl coated lightly with EVOO. also coat entire dough ball. Cover with plastic wrap & let rise for 1 hr in a warm place. remove to working surface & divide into 6 balls, about 6 oz each. place each on floured surface and cover with a towel to rise 45 minutes. Roll each dough ball out until a thin 10 inch round shape is formed. You can freeze them in plastic wrap for later use.
PIZZA: Preheat over to 450 with pizza stone inside for 1 hour. Dust a smooth working surface with flour to roll out your dough. Spoon pizza sauce over top and sprinkle with mozzarella generously. Using your pizza peel (or shovel), place it on baking stone for 10-15 minutes or until golden brown (watch carefully- I go with 10 min to start; also, I use parchment paper to make the transfer and clean up easy). Remove from oven, and drizzle with olive oil.
SAUCE: 2 c tomato puree, 2 T evoo, oregano (dash), 1 smashed clove of garlic, salt to taste... blend until combined.
It's the most light, airy, bubbly, fantastico pizza ever! Thin crust rules, anyway.
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