This family favorite from Wendy Biale’s recipe box is sure to please!
You can’t really go wrong with any pizza and zinfandel pairing, but we can’t help but love our Aldo’s Vineyard Zinfandel and a Pulgiese-style pizza, loaded with tomatoes, onions, garlic and grana padano cheese. The rich notes of the dark fruit and rounded tannins are the perfect match for the bold toppings.
We’d love to know if you try Wendy’s recipe and which Biale wine you enjoyed with your pie! Be sure to share your pictures on your favorite social media platform using the hashtag #BialePizzaParty so we can join in the fun!
- 5 ¼ cup unbleached bread flour (24 oz by weight)
- 2 tsp kosher salt (.5 oz by weight)
- 1 ¼ tsp instant yeast (.14 oz), or 1 ½ tsp active dry yeast dissolved in lukewarm water
- 2 cups room temperature water
Mix all ingredients either by hand or with the paddle of a stand mixer (not the dough hook) for 1 minute to form a coarse, sticky dough ball.
Let dough rest 5 minutes, then mix again to make a smooth, very tacky ball of dough.
Transfer the dough to a lightly oiled work surface, rub a little oil on your hands, and fold the dough into a smooth ball. Let it rest on the work surface for 5 minutes and then stretch and fold the dough into a tight ball. Repeat this stretching step 2 more times at 5-minute intervals.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and immediately place in the refrigerator. The dough can be used from 6 hours to 3 days after it goes in the fridge.
Pull the dough from the fridge 2 hours prior to when you plan to bake it.
Divide the dough into five 8-ounce portions. With either oil or flour on your hands, form each piece into a tight dough ball and place on a lightly oiled platter. Give the dough at least 90 minutes before making the pizzas.
Extras can be put in an oiled plastic bag in the fridge for up to 3 days or in the freezer for up to 3 months.