Makes Four Personal Pizzas

Pizza Dough




Pasta per pizza



Makes 4 personal pizzas



1 oz. of fresh active yeast



1 glass of milk



1 glass of water



1 finger of extra virgin olive oil



1 finger of beer



1 glass of high gluten flour



salt & pepper



enough all-purpose flour to make a smooth dough



Note: The ‘glass’ size is a typical wine glass. Exact amounts are not important as long as the same glass is used throughout the recipe.



Heat liquid ingredients to tepid.



Add yeast & dissolve completely. Wait 2-3 minutes for yeast to activate.



Join us every Thursday at our Agriturismo/Farmhouse as we fire up the outdoor wood burning oven, dine al'fresco family-style in the garden & enjoy handmade pizzas, salad from our garden, dessert & a quarter litre of wine for 15 Euro per person.



Add high gluten flour & mix in. Begin adding all-purpose flour cup by cup & incorporating until a dough suitable for turning on a board is achieved.



Turn dough out on board, knead for 10 minutes or until dough is smooth & elastic, adding flour as needed.



Return dough to original bowl, cover with a kitchen towel. Allow to double to triple in size in a warm draft-free place. Normally for about 3 hours.



Punch dough down & cut into baseball size balls of dough for individual pizzas.Are you a pizzaiolo at heart? Try our famous hands-on pizza class (featured in Food & Wine) and learn the secrets of making pizza from scratch, rolling & tossing your dough and collecting fresh ingredients for the toppings & sauce straight from our organic garden! Then master the art of firing your pizza in the outdoor wood burning oven!