Hey pizza lovers! Ever wondered how to make pizza dough like a pro? Well, you're in the right place. We're diving into the world of Frank Pinello's pizza dough recipe, a method that brings the taste of New York-style pizza right into your home. Frank Pinello, the man behind Best Pizza in Williamsburg, Brooklyn, knows his stuff, and we're here to break down his recipe so you can master it too. Get ready to roll up your sleeves and create some magic!

Who is Frank Pinello?

Before we jump into the recipe, let's talk about Frank Pinello. Frank isn't just another pizza maker; he's a passionate artisan who's dedicated his life to perfecting the art of pizza. As the owner of Best Pizza, he's become a recognized figure in the culinary world, known for his traditional techniques and commitment to quality ingredients. Frank's approach is all about simplicity and respect for the process, which shines through in every slice. His dough recipe is a testament to this philosophy, focusing on fundamental steps and high-quality flour to achieve that perfect crust. When you're following Frank's recipe, you're not just making dough; you're connecting with a legacy of pizza-making excellence. He's also shared his knowledge through various media, including his show "The Pizza Show" on Viceland, making his expertise accessible to home cooks and aspiring chefs alike. So, you see, learning from Frank means you're learning from one of the best in the business.

Ingredients You'll Need for Frank Pinello’s Pizza Dough

Alright, let's gather our ingredients! For Frank Pinello's pizza dough recipe, you'll need a few simple but essential items. The quality of these ingredients makes a huge difference, so try to get the best you can find.

• Flour: 00 flour is preferred (around 500g). This type of flour is finely ground and has a lower protein content, resulting in a light and airy crust. If you can't find 00 flour, bread flour is a good substitute. The key is to use a flour with a protein content between 11-13% for that perfect balance of chew and crisp.
• Water: Lukewarm water (about 325g) is crucial for activating the yeast. Make sure it's not too hot, or it will kill the yeast. Think of it like a warm bath for your yeast – comfy and cozy!
• Yeast: A small amount of active dry yeast (around 2g) is all you need. This will give your dough the rise it needs to become light and airy. If you're using instant dry yeast, you can add it directly to the flour. If you're using active dry yeast, you'll want to proof it in warm water first.
• Salt: Salt (about 10g) not only adds flavor but also controls the yeast activity, so don't skip it! It helps to tighten the gluten structure, resulting in a stronger and more elastic dough.
• Olive Oil: A drizzle of good quality olive oil (around 15g) adds richness and helps create a slightly crispy crust. Plus, it adds a wonderful aroma to your dough. Extra virgin olive oil is always a great choice.

Having these ingredients ready will set you up for success in creating an authentic and delicious pizza dough, just like Frank Pinello intended.

Step-by-Step Guide to Making Frank Pinello's Pizza Dough

Now that we've got our ingredients, let's get into the step-by-step guide to making Frank Pinello's pizza dough. This process might seem intimidating at first, but trust me, it's totally doable, and the results are worth it. Follow these steps carefully, and you'll be enjoying homemade pizza in no time!

Step 1: Mixing the Dough

First, in a large bowl, combine your flour and salt. Make sure the salt is evenly distributed throughout the flour. In a separate small bowl, dissolve the yeast in lukewarm water and let it sit for about 5-10 minutes until it gets foamy. This step, known as proofing, ensures that your yeast is active and ready to work its magic. Next, pour the yeast mixture into the flour and salt. Add the olive oil. Mix everything together until a shaggy dough forms. This is where you start to see the dough come together, but it's still rough at this point. Don't worry; we're just getting started!

Step 2: Kneading the Dough

Turn the dough out onto a lightly floured surface. Now, it's time to knead! Kneading develops the gluten in the flour, which gives the dough its structure and elasticity. Push the dough away from you with the heel of your hand, then fold it back over itself. Rotate the dough 90 degrees and repeat. Continue kneading for about 10-15 minutes until the dough becomes smooth and elastic. You'll know it's ready when it springs back when you poke it. If you're using a stand mixer, use the dough hook attachment and knead on low speed for about 8-10 minutes. Either way, proper kneading is essential for that perfect pizza crust.

Step 3: First Rise

Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm place for about 1.5 to 2 hours, or until it has doubled in size. This first rise is crucial for developing flavor and creating a light, airy texture. The yeast is working hard, fermenting the dough and creating those lovely air pockets. Patience is key here; don't rush the process!

Step 4: Dividing the Dough

Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 2-3 equal portions, depending on how big you want your pizzas. Shape each portion into a smooth ball. These will be your individual pizza doughs.

Step 5: Second Rise

Place each dough ball in a separate oiled bowl or container. Cover them and let them rise again in the refrigerator for at least 24 hours, or up to 72 hours. This cold fermentation process is what gives the dough its incredible flavor and texture. The longer it ferments, the more complex the flavors will become. This step is what really sets Frank Pinello's pizza dough apart. Trust me, it's worth the wait!

Tips for Perfecting Your Pizza Dough

To truly master Frank Pinello's pizza dough, here are a few extra tips to keep in mind. These little details can make a big difference in the final result.

Use High-Quality Ingredients

As Frank always emphasizes, the quality of your ingredients matters. Opt for 00 flour or high-quality bread flour. Use fresh yeast and good quality olive oil. These small choices will elevate your pizza to the next level.

Control the Temperature

Temperature plays a crucial role in dough fermentation. Make sure your water is lukewarm, not too hot or too cold. Keep your dough in a warm place for the first rise and in the refrigerator for the second rise. These temperature controls ensure proper yeast activity and gluten development.

Be Patient

Good pizza dough takes time. Don't rush the fermentation process. The longer the dough ferments, the more flavor it will develop. Plan ahead and give your dough the time it needs to rise properly. Patience is a virtue when it comes to pizza making!

Practice Makes Perfect

The more you make pizza dough, the better you'll get. Don't be discouraged if your first attempt isn't perfect. Keep practicing and experimenting with different techniques until you find what works best for you. Each batch will teach you something new.

Don't Overwork the Dough

While kneading is important, overworking the dough can make it tough. Knead until it's smooth and elastic, but no further. Over-kneading can lead to a dense and chewy crust, which is not what we're aiming for.

Get a Pizza Stone or Steel

For the best results, bake your pizza on a pizza stone or steel. These tools retain heat and help create a crispy crust. Preheat your stone or steel in a hot oven (around 500-550°F) for at least 30 minutes before baking.

Stretch, Don't Roll

When shaping your pizza dough, stretch it by hand instead of using a rolling pin. Stretching preserves the air pockets in the dough, resulting in a lighter and airier crust. Use your fingertips to gently press the dough into a circular shape, leaving a slightly thicker edge for the crust.

Common Mistakes to Avoid

Even with the best recipe, mistakes can happen. Here are some common pitfalls to avoid when making Frank Pinello's pizza dough:

• Using the Wrong Flour: Ensure you're using 00 flour or bread flour with the appropriate protein content. All-purpose flour generally doesn't have enough protein for a good pizza dough.
• Killing the Yeast: Make sure your water isn't too hot when proofing the yeast. Hot water will kill the yeast and prevent the dough from rising.
• Not Kneading Enough: Proper kneading is essential for developing the gluten in the dough. Insufficient kneading will result in a weak and less elastic dough.
• Rushing the Fermentation: Don't skip the long, cold fermentation in the refrigerator. This step is crucial for developing flavor and texture.
• Over-Flouring the Dough: Use flour sparingly when kneading and shaping the dough. Too much flour can make the dough dry and tough.
• Adding Too Many Toppings: Resist the urge to pile on too many toppings. Overloading your pizza can make the crust soggy and difficult to bake properly.

By avoiding these common mistakes and following the tips provided, you'll be well on your way to making incredible homemade pizza dough, just like Frank Pinello.

Serving Suggestions for Your Homemade Pizza

Now that you've mastered the dough, let's talk about serving suggestions. The possibilities are endless, but here are a few ideas to get you started:

Classic Margherita

Keep it simple and classic with a Margherita pizza. Top your dough with crushed San Marzano tomatoes, fresh mozzarella, basil leaves, and a drizzle of olive oil. This is a timeless favorite that showcases the quality of your dough.

Pepperoni Perfection

For a crowd-pleasing option, go with pepperoni. Add a layer of tomato sauce, mozzarella cheese, and plenty of pepperoni slices. This is a guaranteed hit with kids and adults alike.

Veggie Delight

Load up your pizza with your favorite vegetables. Try bell peppers, onions, mushrooms, olives, and spinach. Add a sprinkle of Parmesan cheese for extra flavor. This is a healthy and delicious option that's perfect for vegetarians.

Gourmet Creations

Get creative with gourmet toppings. Try prosciutto, arugula, goat cheese, and fig jam. Or, go with roasted vegetables, pesto, and sun-dried tomatoes. The possibilities are endless! Let your imagination run wild and create a pizza that's uniquely yours.

Enjoy Your Frank Pinello Pizza Dough

So there you have it! With Frank Pinello's pizza dough recipe and these tips, you're well-equipped to create amazing homemade pizza. Remember, the key is to use quality ingredients, be patient, and practice. Don't be afraid to experiment and have fun with it. Happy pizza making!