As a part of the Homemade Pizza Night from the seasonal Cooking School at Pippin Hill Farm & Vineyards in Charlottesville, Virginia. (Makes 4 dough balls, yielding 14 inch pizzas)


12 cups “00” Caputo pizza flour, you may also use bread flour but subtract 1 cup

4 cups FILTERED COLD water

2 Tablespoon extra virgin olive oil

1 Tablespoon instant active yeast

1 Tablespoon kosher salt

1 small Pizza peel or small cutting board about the size of the pizza

1 Pizza stone

1 cup 00 pizza flour for dusting


Start by pouring flour and water into a standing mixer fitted with the dough hook. Mix on the lowest setting until you’ve reached the “shaggy mass” state, the dough should resemble a flaky incomplete dough ball. Once you’ve reached this consistency, turn the mixer off and let the dough rest for about 30 minutes. This will help to encourage the slow growth of glutinous bonds which will ultimately provide a strong elastic dough. After the resting period, stream in the olive oil and turn the mixer back on to the lowest setting. Wait 5 seconds the add the yeast, then wait another 5 and add the salt. Continue to knead the dough on the lowest setting for about 10 minutes, it should be very smooth and slightly warm to the touch. If the mixer has trouble kneading, you can remove the dough to a clean flat surface and knead by hand to reach the desired consistency. At this point, remove the dough ball and cut into quarters.

Place the portioned dough on a clean surface and gently roll into the ball shape. Place on a greased sheet pan and brush olive oil lightly over the top. Wrap loosely with plastic so the dough has room to grow then refrigerate for at least 12 hours. The dough balls should double in size.

To cook:

Preheat your oven to 500 and place a pizza stone on the center rack. Allow the stone to heat for 30-40 minutes. While waiting, pull the dough out and allow to slightly warm, toss the dough in a small amount of flour then form into the shape of a pizza. Resist using the rolling pin as this will press the natural gases (created from the yeast) out from the dough which will hinder the dough from rising much. Then lightly flour a pizza peel then place the dough down and top with a light amount of sauce and accompaniments of your choosing. Give the pizza a quick shake on the peel to make sure it will slide off then go ahead and gently slide it onto the stone in the oven. Bake for about 7-10 minutes or until golden, remove gently and cool slightly. Enjoy your homemade pizza!


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