Renato’s Perfect Pizza Dough Recipe
Yield: Single Batch
***NOTE: The dough must be prepared the day before cooking to be ready for the next day. Start the dough by 2:00 PM; to be used the following day!!***
1-3/4 oz. fresh yeast
14-1/2 lb. best quality “high gluten” flour
Note: you can replace 5% with another specialty flour (i.e.: semolina, whole wheat, rye) if desired
1/3 cup salt
1/3 cup pure extra-virgin olive oil
1/3 cup honey or sugar
Prepare a yeast/water mixture: add the fresh yeast to 1 quart of room temperature water; let rise for about 5 minutes.
Pour the mixture into a mixer, add 3 quarts chilled water.
To the dough mixture, add the high gluten flour, salt, olive oil and sugar or honey.
Mix at the lowest speed possible speed for 12 to 14 minutes. When properly developed, the dough should be a very even texture and should not stick to the bowl toward the end of the mixing cycle. Dust the mixing bowl with flour prior to stopping the mixer for easier removal of the dough.
Fold the prepared dough into a large bowl; let rest, covered, for 5 to 10 minutes, then divide and roll,
Immediately store the dough, tightly covered, in a refrigerator set at 34-38 degrees.
Renato's Simple Yet Elegant Pizza Sauce
I recommend that the sauce be made at the time you are preparing the pizza’s to cook rather than ahead of time. All ingredients should be at room temperature.
2 cups fresh peeled ripe “roma” tomatoes (in season)
2 cups drained “san marzano” Italian, imported (1 can whole tomatoes)
1 tblsp very finely chopped garlic
1 tsp finely chopped fresh basil
1 tsp finely chopped fresh oregano
salt and pepper to taste
Mix all ingredients together when the pizza(s) are ready to cook.
How to Make the Perfect Crust
Yield: 2 (12”) pizza crusts (approx 720 calories each)
1 tsp sugar or honey
1 pkg dry yeast
1 cup water, heated to 105◦-115◦
3 cups unbleached flour
1/4 tsp salt
1 tsp olive oil
1 tblsp cornmeal
Pizza topping options of choice: sliced pepperoni, onion, bell pepper, sliced mushrooms, sliced black olives, anchovies, pineapple, ham, etc.
Dissolve sugar and yeast in 1 cup of warm water in a large bowl; let stand 5 minutes. Stir in 2-3/4 cups flour, the salt and olive oil to form a soft dough.
Turn dough out onto a lightly floured surface. Kneed until smooth and elastic (approx 5 minutes); add enough of remaining flour, 1 tblsp at a time, to prevent dough from sticking to hands.
Place dough in a bowl coated with olive oil, coat the dough ball lightly with olive oil. Cover dough and let rise in a warm place (set to 85-degrees) or in a sunny window if temps are at least 85; keep away from drafts; store for 1 hour or until the dough has doubled in bulk.
Punch dough down; divide in half. On a lightly floured surface, roll each half of dough in a 12-inch circle. Lightly coat 2 12-inch pizza pans or cookie sheets with olive oil and sprinkle with 1/2 tsp cornmeal; place dough on the prepared pans or sheets. Crimp edges of dough with fingers to form a rim. Cover and let rise in a warm place (85 degrees), free from drafts, for 30 minutes. Put toppings of choice on pizzas and bake according to directions.
OVEN FIRE UP SHOPPING LIST
See the attached recipes for their required items:
RENATO’s Pizza Dough
RENATO’s Basic Pizza Crust
RENATO’s Basic Pizza Sauce
Other ingredients for toppings:
Fresh mozzarella & shredded domestic mozzarella
12 Fresh onions
Fresh rosemary, basil, oregano & Italian parsley
Extra virgin olive oil
Nutella Spread (Sweet)
Other items you like on top of pizza
Additional items Renato can teach you to cook:
Assorted prime steaks
**All recipes above are the property of Renato Ovens, Inc. and cannot be duplicated without written permission from Renato Riccio. All rights reserved. **
You can find additional recipes on our Facebook page. This may give you more idea’s for what to cook on his visit.
You can use any non-combustible cooking dishes in the oven; preferably on the ‘thin’ side as it will take longer to cook with thicker cookware. (Obviously no plastic or any other material that cannot withstand high heat.)