Paul's Pizza Dough. This training video for Pagliacci Pizza demonstrates a style of hand tossing pizza dough by Paul Williams. Rating Punch the dough down and pour out onto a lightly floured surface. Place it back in a bowl and drizzle with the remaining olive oil. "I have been going to Paul's before he was even this location.

Ingredients of Paul's Pizza Dough

1. It’s 187 g of Cool Water.
2. Prepare 300 g of AP White Flour.
3. It’s 25 g of Semolina Flour.
4. You need 3/8 tsp of Active Dry Yeast.
5. Prepare 1 1/4 tsp of Kosher Salt (no subs as this is the correct quant. That quantity of table salt is too much.
6. Prepare of Using a Kitchen Aid Stand Mixer.

A great Neapolitan pizza has the best sauce, the finest mozzarella, and maybe a few whole basil leaves. Our dough recipe makes four medium pizzas. If you don't feel like making that many pizza all at Here's the complete recipe if you want to make it at home: Tasty's ultimate pizza dough. However the Neapolitan pizza association (Associazione Verace Pizza Napoletana) clearly states that only yeast should be used to make the dough.

Paul's Pizza Dough instructions

1. Put all ingredients into a stand mixer with a dough hook.
2. Set on first or second slow speed and knead for 15 minutes. if the dough is stuck to the bottom, add a tsp at a time of white flour, or a few drops of water if dry. The dough will be moist..
3. Divide into two balls by weight or one ball for 15".Wrap in oiled plastic wrap and Freeze..
4. Can be used the same day. If frozen take the day before and put in an oiled bowl and cover with the plastic wrap. Put into the refrigerator for the next day..
5. .
6. If making by hand just follow whatever you normally do..
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This can be debated as our ancestors did not have. Order PIZZA delivery from Paul & Eddy's Pizza in Hamden instantly! View Paul & Eddy's Pizza's menu / deals + Schedule Mozzarella cheese and marinara sauce wrapped in pizza dough and oven baked. Chef John's newest recipe for pizza dough calls for the "ancient grain" spelt in sprouted flour form, and makes a delightful alternative to Punch dough down and transfer to a lightly floured work surface. The essential part of Neapolitan pizza is the pizza dough.