Stanley Tucci’s Pizza Dough
Actor and cookbook author Stanley Tucci got this recipe from his mother, who would make pizza every weekend when they lived in the United States. The brilliance of pizza is in the versatility of the toppings. Stanley recommends spreading a thin layer of marinara sauce over the dough, topping with sliced mozzarella, a good grating of Parmigiano Reggiano, and fresh basil leaves. “You could also top the pizza with sauteed mushrooms, grilled spring onions, or roasted tomatoes,” he writes. “I love to dot it with Gorgonzola and walnuts, finishing the pizza with a drizzle of honey just when it comes out of the oven. ”
Ingredients:
- One 7-g packet dry yeast
- 2 cups (16 fl. oz./500 ml) warm water
- 4 cups (18 oz./480 g) all-purpose flour, plus more for dusting
- 1 Tbs. kosher salt
Directions:
First, dissolve the yeast in 1/2 cup (4 fl. oz./125 ml) of the warm water. Then, in a large bowl, mix the flour with the salt. Make a well in the center and add the yeasty water. Bring the dough together, adding more of the warm water as you go, until you have a soft dough. You may not need to use all the water – you’re looking for the dough to just come together.
Turn the dough out onto a clean work surface. Knead it into a smooth dough; you may need to add more flour as you go so that it’s not too sticky. Form the dough into a ball, put it in a clean bowl, cover loosely, and set aside in a warm place to rise until it has doubled in size, about 2 hours.
Divide the risen dough in half. Gently pull and roll out each portion on a floured surface, handling the dough with care and letting it stretch and fall over the backs of your hand until it is a uniform thickness.
Preheat an oven to 500°F (260°C).
Top the dough as desired, then bake until the pizza’s edges are nicely browned – about 15 minutes. Serve hot. Makes two 12-inch (30-cm) pizzas.
Adapted from The Tucci Table by Stanley Tucci and Felicity Blunt (Gallery Books, 2014)
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