Giada x Peroni Pizza Dough
Giada x Peroni Pizza Dough
Ingredients
- 1/2 cup warm water
- 1/2 cup (4 oz) Peroni Nastro Azzurro
- 1 teaspoon active dry yeast
- 1 teaspoon honey
- 2 1/4 cups flour
- 1 teaspoon kosher salt
- Extra virgin olive oil
Instructions
1. Start with a glass bowl or measuring cup with the warm water and Peroni Nastro Azzurro, add the yeast and honey. Stir to dissolve. Allow the mixture to sit for 3 minutes to make sure the yeast is alive. It should foam and bubble a bit.
2. Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix for 8 minutes. The dough should be smooth and elastic but not sticky. If it is too wet, add an additional tablespoon of flour at a time until it comes together nicely.
3. Remove from bowl, drizzle with olive oil, place back in bowl, cover with plastic wrap or a towel. Allow it to sit at room temperature until doubled in size.
4. There will be about 2/3 of a bottle of Peroni left from the beginning of the recipe, go ahead and finish that responsibly while the dough rises.
5. Knock down the dough (punch out air bubbles) then divide into small pizzas or simply reform into one large pizza.
6. For basic cooking instructions, roll out pizza dough on floured surface to your desired thickness. Transfer the dough to a baking sheet or pizza peel, and top with your favorite toppings. Bake at 500 degrees F for about 10 minutes or until crust is golden brown. Drizzle crust with extra virgin olive oil if desired.