i was at amano saturday and pizza chef antonino esposito gave this out for home oven baking. to this recipe he added spinach sautéed in butter then put thru a blender . he added it to the dough to come up with a spinach crust. his pizza consisted of, halved cherry tomatoes in olive oil, sea salt, sicilian oregano and fresh mozzarella . he stated that these ingredients were chosen so as not to overpower the crust. this pizza was a big hit with attendees . Fred Mortati supplied the recipe. enclosed is my attempt using grande shred .
Here is the recipe we discussed yesterday for the “standard” low heat oven pizza dough:
3 kilos flour (3 of the small caputo bags)
1.8 liters water (61 oz)
6 oz vegetable oil
2 oz sugar
3 oz salt
15 grams (1/2 oz) fresh yeast
Put water in mixer and turn on mixer on slowest speed. Melt the yeast into the water. Put the flour in the mixer. Let mix for a minute or two and add the salt. Let mix for 5 minutes then add the sugar, oil, eggs. Mix for additional 6-8 minutes until dough is ready.
Let mass rest for 30 minutes. Make dough balls and let rest outside of refrigeration for 5-6 hours