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House of Peroni Panetti Pizza Dough Recipe by Michael Ryan of Dublin Pizza Company

House of Peroni Recipe (2)q

Michael Ryan, House of Peroni Master of Pizza shares his panetti pizza dough recipe. There’s quite a few processes to it, but these are the nuts and bolts! This dough is as close as you’ll get in your home to the real deal Associazione Verace Pizza Napolitano. There are two fermentation stages and towards the end of the second watch out as these dough balls (panetti) are alive and start to bubble!

Serves: 3 Panetti (dough balls)

Ingredients:

500g 00 flour
15g fine sea salt
9g fresh yeast / .3g instant dried yeast
350g water

Timing:

First Fermentation: 2 hours

Divide and shape your dough

Second fermentation: 6 hours

Hold time at room temperature is about 4 hours after the second fermentation

Method:

1. To a large bowl add your water, then add salt and yeast. Give it a minute to acquaint itself and swish it around with your fingers. This is most definitely a hands on experience!
2. Add the flour and fold the dough into one mass. Work the dough with your thumb and forefinger whilst turning the bowl as you go.
3. When you’re done, check the dough’s temperature as you’re looking to get the fermentation going. 27 degrees will be perfect for this amount of yeast. The mixing process should be about fifteen minutes.
4. Now we take the dough to a lightly floured counter top and fold it over on top of itself until it has a nice smooth surface. Let the dough rest for about twenty minutes. Lightly oil your dough bowl and return your ball, covering with a tight fitting lid. Leave your dough for two hours. This is your first fermentation!
5. Now it’s time to shape your dough. With lightly floured hands, move your dough onto a lightly floured counter top. Divide your dough into equal parts, then stretch and fold each dough into rounds. You’re looking to pull the dough into tight balls. Careful not to tear the dough!
6. Rest them on a lightly floured baking sheet and cover with film leaving a bit of room for expansion.
7. Time for the second fermentation. Allow the yeast to work its magic for six hours and you’re good to go!

Recipe from by Michael Ryan of Dublin Pizza Company

Michael Ryan is the founder of Dublin Pizza Company and the Master of Pizza at House of Peroni. Michael has traveled to Naples to perfect the art of pizza-making and is passionate about the use of organic Irish ingredients, reflecting the Italian ethos of sourcing and making Michael is a perfect match for House of Peroni.

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