Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: The Pizza Oven
Print
Total:
4 hr
Active:
30 min
Yield:
4 small pizzas
Level:
Easy

Ingredients

Pizza Dough:
  • One 1/4-ounce package active dry yeast
  • 1/2 cup lukewarm water (approximately 80 degrees F)
  • 4 cups bread flour
  • 1 1/2 teaspoons kosher salt 
  • 1/4 cup extra virgin olive oil, plus more for greasing
  • All-purpose flour, for dusting 
Toppings:
  • Extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground black pepper 
  • 16 anchovy fillets, slivered 
  • 1 tablespoon plus 1 teaspoon capers, rinsed 
  • 1 teaspoon fresh oregano 

Directions

Special equipment: a pizza peel; a wood-burning pizza oven, optional; a pizza stone, optional

Four hours before cooking, heat a wood-burning pizza oven. Alternately, heat a pizza stone in a 500 degree F oven for 1 hour.

For the pizza dough: In a stand mixer fitted with the dough hook, combine the yeast, lukewarm water, and 1/2 cup of the bread flour. Mix well and let sit for 30 minutes, or until bubbly like foamy beer.

In a separate medium bowl, whisk together the remaining 3 1/2 cups bread flour and the salt until evenly combined.

Add 3/4 cup cold water and the olive oil to the yeast mixture. Turn on the mixer and begin adding the flour mixture in increments, then mix for 5 minutes, until the dough starts creeping up the dough hook and detaching from the sides of the bowl.

Grease a large bowl with oil and transfer the dough to the bowl. Turn the dough to coat its surface with oil. Cover the bowl loosely with a tea towel. Let the dough rise until doubled in size, about 2 hours. Punch the dough down, then let rise another 1 hour.

Divide the dough into 4 equal pieces and form into discs. Lightly dust your pizza peel with all-purpose flour. Using a rolling pin, stretch 1 piece of the dough to a very thin 10-inch round.

For the toppings: Drizzle the pizza with the olive oil and spread it out, leaving a 1-inch border for the crust. Sprinkle with salt and pepper. Sprinkle with 1/4 of the anchovies, capers and oregano.

Gently place the pizza on the oven floor and cook until golden and the dough is done, about 3 minutes. (If using a home oven with a pizza stone, increase the baking time by 5 minutes.)

Remove pizza to a cutting board, drizzle with some more olive oil, slice and serve immediately. Repeat with the remaining 3 dough balls and ingredients.

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Pizza Skopelitti alla Romano

Recipe courtesy of Cat Cora

Pizza alla Ferrovia

Recipe courtesy of Mario Batali

Pizza from Naples: Pizza alla Neapoletana

Recipe courtesy of Rocco DiSpirito

Blanc Mange: Crema Bianco Mangiare

Recipe courtesy of Mario Batali

Asparagus-Romano Frittata

Recipe courtesy of Good Housekeeping

Nonna Theresa's Lasagna Bianco

Recipe courtesy of Nadia G

Pecorino Romano with Apples and Fig Jam

Recipe courtesy of Giada De Laurentiis

Pizza

Recipe courtesy of Joseph Simmons

Pizza

Recipe courtesy of Ciro's

On TV

Kelsey's Essentials

7:30am | 6:30c

Kelsey's Essentials

8:30am | 7:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here