Create a border, but do not press down on the crust. Begin by gently flattening the center of the dough ball with your fingertips. On a floured work surface, form the crust. Make sure your dough is at room temperature.
Allow the stone to preheat for at least 30 minutes. Preheat a pizza stone on the rack 4 inches from the top of the oven on the highest heat setting. Yield: 3 1/2 cups sauce (Extra sauce will keep covered in the refrigerator for up to a week.) Pour tomatoes into a bowl and gently squeeze with your hands until crushed. Yield: 2 pizzas Joe Cassinelli’s Pizza Sauce Or, if you have time, allow the dough balls to rise overnight in the refrigerator. Let the dough balls rest at room temperature for at least 1 hour (preferably 2), or until doubled in size. Turn the dough out onto a work surface and divide into 2 balls. Place the dough ball into the mixing bowl, cover with a kitchen towel, place in a warm corner and allow it to double in size, about 2 hours. Turn the dough out onto a floured surface and gently knead for 10 minutes. Add the remaining flour mixture and mix until the batter turns thick and elastic. Meanwhile, mix together flour and salt.Īdd half the flour mixture to mixing bowl and mix with a spoon until it forms a lumpy batter. In a mixing bowl, combine yeast, olive oil, sugar and water. high-gluten flour, King Arthur Bread Flour or Caputo “00” pizzeria flour You’re the only one that will know.”ģ/4 c. And even when you make a mistake, it’s delicious. “The more you do, it the easier and more intuitive it becomes. “You’ll get better over time,” Cassinelli said. “If you’re going to buy a stone and a peel, buy a cutter.” “There are some cool cutters out there and it makes life easy,” Cassinelli said. Some grated parmesan cheese and then drizzle with olive oil.” I typically put the sauce down first, then the cheese, then the herbs, pepperoni and whatever else. “And do not put on too many toppings, it will be a soggy mess. “Fresh cherry tomatoes, fresh herbs, imported or locally made mozzarella and a nice, fruity, extra-virgin olive oil,” Cassinelli said.
Use only the finest ingredients as toppings and do not overtop your pie. If you use a rolling pin, you are going to squeeze out all that carbon dioxide that’s been produced by the yeast fermentation.”Ĥ. “And do not use a rolling pin to form the crust - you want to stretch it out by hand. “I make a wetter dough than most people are used to,” Cassinelli said. Put some semolina on the peel, put your stretched-out dough on the semolina and practice moving it on and off the counter until you get the hang of it.” “Some people have a problem with the technique, but practice makes perfect. “It’s the easiest way to get your pizza in and out of the oven without making a mess,” Cassinelli said. Then, turn your oven to the highest setting and let it heat up for at least half an hour.” Place the stone on a shelf in your oven about 4 inches from the top. Then, buy a pizza stone - square is better than round. “You don’t want it to smoke at high temperatures. “First of all, clean your oven,” Cassinelli said. Turn your oven into a makeshift commercial one. Not only does Cassinelli make hundreds of pizzas every week but he is a certified VPN pizzaiolo (pizza-maker) as designated by the American branch of the Associazione Verace Pizza Napoletana, a trade organization that protects the authenticity of Neapolitan pizza.ġ. We asked Joe Cassinelli of Posto restaurant in Davis Square, Somerville - one of the best pizzerias around - for his advice. Unless you own a commercial pizza oven, you will never be able to make pizza at home to rival that of your favorite pizzeria.
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