Now that the brick oven just needs just needs some trim and a little more paint to be completed, we dedicated the prep end to Italian flour, in particular the style that Naples made famous. That’s a cover of a bag of extra fine Italian flour, that I framed and painted with homemade gold glitter paint, in true shrine fashion. I just happen to come from a county that has a convent, a monastery, and a huge shrine, which has its own television and radio networks.
At any rate, this flour makes the best pizza dough, and is required by the city of Naples if you want to call your pizza authentic.
1 1/2 cup Italian “00” Flour
3/4 cup Water
2 teaspoons Yeast
I always cheat by leaving a little of the water out, and dissolving the yeast in it with a touch of sugar, after I have mixed up the dough (flour, water, and olive oil) with our Kitchenaid. The dough hydrates while the yeast is rising. Let rise, and this will make two large pizzas. For large quantities, I use one cup of flour per pizza.
Just last weekend I cooked five pizzas in less that an hour for a ravenous horde of folks. They would have been more impressed if I had had a portrait of Pope Francis back there, instead of a flour bag. Maybe I should email the Vatican about that.