I recently received a delivery of a new favorite culinary tool - the BakerStone Pizza Oven Box. I just LOVE this brilliant idea and I've finally achieved a pizza crust that makes me happy. Heating it up on the grill results in a stone baking chamber rising to over 700 degrees, turning out bubbling pizza with perfect puffy, chewy crusts.

Of course, a good dough recipe is key here. While I'm still experimenting, my current technique is cold fermentation and a 50:50 ratio of all-purpose flour and "00" flour. For a detailed look at cold fermenting with a slow rise in the refrigerator, check out Serious Eats. This technique means it's also perfect for freezing, and I now keep my freezer stocked. My recipe uses a stand mixer, though it can be mixed and kneaded by hand.

Pizza Napoletana Dough Recipe

250 grams of 00 flour
250 grams all-purpose flor
325 grams of lukewarm water
10 grams of salt
3 grams of active dry yeast

Add yeast to warm water and let sit for two minutes.
Add flours and salt to the bowl of stand mixer and use the paddle at low speed to combine.
Add water and yeast to bowl and mix on medium speed with a dough hook until it comes together and no dry flour remains.
Increase speed to medium-high and mix until the dough is stretchy and smooth, about 5 minutes. The dough may stick to the bottom of the bowl but will pull away from the sides.
Form the dough into a large ball, then cut it into three equal pieces.
Coat three small containers or gallon ziploc bags with olive oil and add one dough ball to container.
Allow to rise in refrigerator for at least 48 hours. It can also be frozen. If using frozen pizza dough, thaw in refrigerator for at least 48 hours.
When ready to use, form into a smooth ball with floured hands, loosely cover with plastic wrap, and let rise for 1-1/2 to 2 hours until almost doubled in size.

Notes: I find that measuring by weight yields the best dough. "00" refers to a super-fine grade of milling. I buy it locally from Hayden Flour Mills. While you can use the dough after one night, I find it's best after three to four days, so plan ahead if possible.

I received a complimentary BakerStone Pizza Oven Box from the manufacturer.

Napoletana-Style Pizza Dough