Forno Bravo Pizza Dough

Forno Bravo Pizza Dough is fairly easy to make, but it can be time consuming. The good news is that the dough freezes well. In a pinch, some pizza joints will sell you a ball of their pizza dough for a couple of dollars. Call around and ask. In the meantime, this dough is the secret to all of our pizza success. Well that, in addition to owning a pizza stone (they aren’t expensive) and a pizza peel (they aren’t expensive, either). Once you’ve had homemade pizza made with a good dough recipe, you’ll ruin yourself for pizza anywhere else pretty much forever. The ebook that I linked to has a lot of very detailed information. For my own sanity, I reproduced the recipe and instructions, inserting the little tips and tricks that they talk about all throughout the ebook. This is their recipe, just streamlined a bit. We doubled the recipe so we have extra to freeze. This also makes it call for an entire package of the “oo” flour, which is more convenient. We reduced the water a little bit, which we have to do for nearly all of our bread recipes, probably because we live in the rainy Northwest. We also increased the yeast a little bit.

Vera Pizza Napoletana Dough Recipe


1000g “oo” flour
4 tsp table salt
3 tsp active dry yeast
Spoonful of sugar
600g water
2 1/2 Tbs olive oil


In the bowl of a Kitchen Aid, whisk together the flour and salt to combine.

Sprinkle the yeast into a four-cup (or larger) liquid measuring cup, and then sprinkle that with sugar, as if you’re sprinkling sugar on your breakfast cereal. Place the liquid measuring cup on a kitchen scale and “tare” back to zero. Add 50g of warm water. The water should feel warm to the inside of your wrist, but not hot. You don’t want to kill the yeast. Wait for the yeast to bloom (5 – 10 min). If you watch it carefully, it will be clear why they call it “blooming.” It will look like a blooming flower caught on a high-speed camera. Even if you don’t catch the bloom, as long as the mixture looks fluffy and bubbly, you’re still ok.

“Tare” your scale back to zero again and add 550g warm water and the olive oil. Whisk to combine. With the Kitchen Aid fixed with a dough hook running on low, drizzle the entire contents into the flour in a steady stream. Run on low long enough to combine. Cover with plastic wrap and let sit at room temperature for 20 minutes.

Turn the dough out onto a clean countertop. Knead, adding small amounts of flour if necessary, until the dough is smooth and elastic and holds a ball shape well, or for about 15 minutes.

Coat a large bowl with olive oil and gently place your ball of dough inside. Spray a sheet of plastic wrap with cooking spray and cover. Refrigerate for two days or up to one week. The flavor gets better the longer it sits, to a point. Divide the dough into three balls and use or freeze. Allow the cold dough to sit at room temperature for one hour before making your pizza.


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