Italian Essentials Pizza Dough Seasoning Mix Recipes

ITALIAN ESSENTIALS: PIZZA DOUGH SEASONING MIX

Steps:

• 1. PREP/PREPARE
• 2. OPTIONAL INGREDIENTS Many pizza makers add a bit of powdered milk to their dough. It mellows out the flour taste and makes for a more delicate crust. The marjoram and rosemary just give it a bit more of an Italian flavor, and the pepper flakes are for some kick.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this spice mix should last 6 - 8 months.
• 4. Gather your ingredients (mise en place).
• 5. Add all the ingredients together, and then store, as mentioned above.
• 6. Make your pizza dough, then add a teaspoon or two of this seasoning to the dough as you are kneading it.
• 7. PLATE/PRESENT
• 8. Bake your pie. Enjoy.
• 9. Keep the faith, and keep cooking.

AUTHENTIC ITALIAN PIZZA DOUGH RECIPE - RECIPES FROM ITALY

Steps:

• In a large bowl mix 1/2 the flour and the baking powder. Then add the water a little at a time. Mix thoroughly with a spoon to combine all the ingredients.
• Now add the oil and mix well. Then add the remaining flour. Add it a little at a time and stir for 4-5 minutes, while continuing to use the spoon. Finally add the salt and mix.
• When the dough no longer sticks to the bowl, place it on your work surface dusted with flour. Knead 1 to 2 minutes with your hands. Then make a smooth, floured ball.
• Place the pizza dough back into the bowl. Cover it with plastic wrap. Then place a kitchen towel over it. Let rise at room temperature for 1 hour.
• Turn the dough out onto the floured table. Use flour if the dough sticks to your hands. Now press the dough a little with the palms of your hands to stretch it slightly. Bring the left flap almost to the right flap and vice versa. The same for the other two flaps. So, the upper flap almost to the lower flap and vice versa. This strengthens the gluten mesh without overstressing the dough. Finally shape into a ball.
• Grease the baking pan. Place the dough in the center of the baking pan. Now brush the surface of the dough with a tiny bit of oil and cover with plastic wrap. Put the baking pan in the oven with the light bulb on for 2 to 3 hours. It has to double its volume.
• With your hands and fingertips, start pressing from the center of the dough, trying to bring the dough up to the corners of the baking pan.
• Season with tomato passata, salt, oregano and a drizzle of extra virgin olive oil.
• Bake at 250°C (482°F) for 8 minutes then add mozzarella. Finish baking for another 7/8 minutes

NEAPOLITAN-STYLE PIZZA DOUGH WITH GARLIC AND ITALIAN SEASONINGS

Steps:

• In a large bowl, mix the flour, salt, and yeast until thoroughly combined. Mix in ice water, scraping the bowl as you mix, until all the flour and water have been incorporated into a soft dough. Mix in 2 tablespoons of olive oil. Turn the dough out onto a floured work surface, and knead until the dough is firm but slightly sticky, mixing in more flour if needed. Knead the granulated garlic and Italian seasoning into the dough. (The kneading step can be done in a bread machine set on the Dough setting.)
• Form the dough into a round, and place into an oiled bowl. Brush the top with 1/2 teaspoon of olive oil, cover the bowl with plastic wrap, and allow the dough to rise until double, 1 to 2 hours. Punch down the dough, and cut in half. Form each half into a 12-inch pizza crust, and place on pizza pans.
• Move a rack to the bottom position in oven, and preheat oven to 450 degrees F (230 degrees C).
• Bake the pizza crusts on the bottom rack just until firm, 3 to 7 minutes. Allow the crusts to cool for about 10 minutes before topping with sauce, cheese, or other desired ingredients and returning to oven to bake.