Jonathan Waxman

Pizza Dough

Preparation info
  • Makes

    four

    8 ounce 225 g ) dough balls
    • Difficulty

      Easy

Appears in
The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant
The Barbuto Cookbook

By Jonathan Waxman

Published 2020

  • About

Originally, we tried two different versions of pizza dough. One appeared in Italian My Way. That recipe utilized beer, honey, and commercial yeast. The current Barbuto version is presented here. There are a couple of ways to procure a biga: ask for a cup from your local baker, or make your own.

Ingredients

  • 1 cup (240 ml) Biga, thawed if frozen
  • 1½ cups (36

Method

  1. In a large bowl, mix the biga with the water, oil, salt, and both flours. Add the yeast.
  2. Gently mix together with your hands until everything is just incorporated, adding more water if it looks too dry—it should be a soft and slightly sticky dough. Let sit, covered, for 2 hours, or until doubled in size. Punch the dough down and add the all-purpose flour.