PIZZA ON DECK

Artisan Fire Pizza Dough

This dough uses a blend of bread flour and Caputo Tipo ‘00 flour — the Italian flour used by Neapolitan pizza restaurants due to it’s high burning point.

Makes 7 (10 oz.) dough balls

Total time: 30 minutes + resting

2 tsp. honey
50 ml. lukewarm water
5 g. active dry yeast
700 ml. cold tap water
450 g. Caputo Tipo '00 flour, + more for working with the dough
800 g. unbleached bread flour
45 g. kosher salt
Semolina flour for shaping dough into crusts

Dissolve honey in lukewarm water. Stir in yeast and let sit to activate, 5 minutes. It should become quite frothy.

the yeast mixture with cold water and ’00 flour in a bowl; whisk to create a smooth batter. Add half of the bread flour (400 g.). Change to a wooden spoon and stir well