Pizza Shelf

Dough

Two Types of Dough

There are two main types of dough that we recommend for use with Pizza Shelf. The first is Neapolitan dough. This high hydration dough combined with the high temperatures achieved using Pizza Shelf allow you to make Neapolitan pizza in your oven. This combination yields a tender airy internal structure with charred leopard spots on the outside, just like from a wood-fired oven. The second is Jersey dough (or New York style for those of you on the other side of the river). Jersey dough is used with the oven at a lower setting, baked more slowly, and results in a more dense and chewy crust that is made for the traditional "fold and scarf" eating technique. This is also the type of dough you should use for calzones and strombolis combined with lower temperatures and a slower bake. There are many other types of dough we won't get into here, but I'm sure some experimenters will discuss over in the forum if you're feeling more adventurous.

Neapolitan Dough

We lay out four options below: buying your dough from a wood-fired pizza place (beginners start here!), making your dough using our "Good" recipe, making your dough using our "Great" recipe, or buying regular pizza dough from a grocery store and cutting it down to Neapolitan size (not recommended, but if you take this route we want to at least give you some guidance).

Option 1. Buy your dough from a wood-fired pizza place

 

Option 2. Make your dough - the "Good" recipe

We recommend breadmakers start here
Yield: Dough for 3 Neapolitan Pizzas
Ingredients:
500g All-Purpose Flour
315g Room Temp water
1.25g Instant Yeast
17g Sea Salt
Method:
  1. Knead ingredients together (with mixer dough hook, med. speed 30 min OR by hand until smooth and elastic, about 30 min)
  2. Rest dough for 45 min @ room temp
  3. Flour hands. Divide into 3 even pieces, ball each piece tightly
  4. Place balls into lightly floured airtight containers, place in fridge
  5. Rise 2-4 days in fridge (this dough is pretty forgiving)
  6. Remove dough from fridge two hours before prepping Pizza Shelf

 

3. Make your dough - the "Great" recipe

Wet dough, hard to handle, superior results

Yield: Dough for 3 Neapolitan Pizzas
Ingredients:
500g Antimo Caputo 00 Rinforzato Flour (Buy on Amazon)
345g Room Temp water
1.25g Instant Yeast
18g Sea Salt

Method:

  1. Knead ingredients together (with mixer dough hook, med. speed 30 min OR by hand until smooth and elastic, about 30 min)
  2. Rest dough for 45 min @ room temp
  3. Flour hands. Divide into 3 even pieces, ball each piece tightly
  4. Place balls into lightly floured airtight containers, place in fridge
  5. Rise 3 days in fridge
  6. Remove dough from fridge two hour before prepping Pizza Shelf

 

4. Buy dough from a grocery store (not recommended)

Jersey Dough

We really like this one and have been tweaking our own recipe off of it. Once we perfect ours, we'll upload it here in place of this one. Until then, this one will get your pretty darn close to that Jersey slice you know and love. 

You can also buy your Jersey dough from your favorite local slice shop (ask for a small pie dough ball since you can only get a 13" pie to fit into Pizza Shelf).

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