Ca'Momi pizza dough

How To Make Pizza From Scratch (Yes, Even The Dough)

Ca'Momi in Napa's Pizza Margherita recipe for the home cook

“Set in a warm place to rise for 6-8 hours” is not a phrase from my new book “50 Shades of Yeast.” No, it is the most potentially derailing detail in the process of making dough at home for a delicious no-one-else’s-mouth-noises-must-be-heard pizza dinner in your own sanctuary. True, waiting 6-8 hours to even begin the assembly process for this Margherita Pizza from Ca’Momi at the Oxbow Public Market, a recipe so Italian it sticks to grams, can be daunting, but there are so many things you can do in that 6-8 hours depending on how adventurous you are:

  • Sleep (come on. Sleep?)
  • Fingerpaint the entire outside of your home. It’s home improvement season!
  • Engage in a little bing bang. For those of you proud of your maturity, I’m talking about sex.
  • Make other pizza recipes in a marathon session so that your life becomes an endless cycle of rising yeast.

Let’s get going, and please, let us know what you did with your 6-8 hours of rising wait.

Margherita Pizza

by Chef Dario DeConti of Ca’Momi

Note: We have left the measurements in the metric system and not translated the amounts into cups as that can distort the proportions.

For the Dough

Ingredienti

1000 grams flour 00 (In Italy, flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is. The finest grade is 00, found in many local grocery stores or here)
15 grams sea salt
5 grams fresh yeast
600 grams lukewarm water

Dissolve the yeast in the water and let sit for 2 minutes. Combine water and yeast with half of the flour in the bowl of a standing mixer fitted with a dough hook. Mix for about 10 minutes.

Add the rest of the flour and knead in the mixer for 10 more minutes.

Cover the dough with a clean wet towel and let rest for 20 minutes.

Tear the dough into pieces of about 250 gr each and roll them into balls. Set in a warm place to rise for 6-8 hours.

For the Pizza

Ingredienti

250 grams of dough
40 grams Italian San Marzano tomatoes sauce
40 grams fresh Bufalo mozzarella
Fresh basil
Olive oil

Place a pizza stone or baking stone in the middle shelf of the oven, and preheat to the oven’s highest setting — usually 550 degrees for at least 30 minutes to thoroughly warm the stone.

Stretch the dough into a round, thin crust, leaving the outer edge slightly thicker. Each round will be about 12 inches in diameter. Place the round onto a flour-dusted pizza paddle and spread the tomato sauce evenly, leaving a 1/2-inch rim.

Place the mozzarella in 6-7 pieces on top of the tomato and add the fresh basil.

Slide the round on the pizza stone and bake for 4-5 minutes or until the edges are golden brown.
 
Chef DeConti will be demonstrating how to prepare this recipe at the Chef’s Market in Napa this Thursday at 7:30 p.m. — the final Chef’s Market of the summer. If you have a question for him about the recipe tweet it to @napadowntown using the hashtag #chefsmarket

Watch the live stream of the demo below: