Cambria Style

Pizza By Design

A good pizza dough is so versatile. This version is great for pizza or breadsticks.

  • Written by Melinda Nelson
  • June, 2016
  • Photography by Steve Henke

MAKES SIX 10-INCH PIZZAS


CAMPIELLO PIZZA DOUGH INGREDIENTS

2.2 pounds 00 or semolina flour
2 1/2 tsp. yeast
1 1/2 cup ice water
1 1/2 cup room temperature water
2 Tbsp. kosher salt
2 Tbsp. extra-virgin olive oil
1 1/4 Tbsp. honey
All-purpose flour for dusting work surface

DIRECTIONS

In a small bowl, combine ice water and yeast and stir until dissolved. Using a Kitchen Aid mixer with the dough hook attachment, combine flour and room temperature water and add ice water/yeast mixture, salt, olive oil, and honey. Mix on low for 4 minutes, increase speed to medium, and mix for another 4 minutes. Divide dough into 6 portions, shape into smooth balls, and wrap each in plastic wrap. Refrigerate for one hour. When you’re ready to make the pizza, generously flour a work surface, place one round ball of dough in the center, and dust the dough lightly with more flour. Using your fingertips, press on the center of the dough, flattening it slightly. Stretch the dough with your fists and flatten with your hands until it’s a circle, approximately 10 inches in diameter. Dress the pizza according to the recipe, making sure to leave a 1-inch rim free of sauce or topping. Bake the pizza on a quality pizza stone or the underside of a good baking sheet.


A Recipe by CHEF MIKE DALTON, Campiello, Naples, Florida
Featured Design: ELLESMERE