Delfina’s Perfect Pizza Dough Recipe and A Great Pizza Stone
When I spy the words, “best homemade pizza dough we’ve ever tried,” well, you know I’ve got to try it.
Especially since those lofty words come from none other than Sunset magazine’s exacting editors.
That’s just what they proclaimed this recipe for “Delfina’s Pizza Dough” from the acclaimed San Francisco restaurant, Pizzeria Delfina.
The recipe can be found in “The Sunset Cookbook” (Oxmoor House), of which I received a review copy last year and have been happily cooking from ever since.
Just as they promised, the soft, supple dough is easy to work with. And it bakes up crisp with a slightly puffy edge.
The recipe calls for 1 generous teaspoon of fresh yeast, which can be found in refrigerator cases of certain supermarkets. I didn’t want to make an extra trip to the store, so I searched online until I found the proper conversion for using active dry yeast instead. Turns out it’s about 1 1/4 teaspoons, so that’s what I used.
You can bake this pizza in the oven. But we did it on the grill, using a new Emile Henry round pizza stone ($49.95) that I got a sample of from the kind folks at Williams-Sonoma. Glazed in black, it’s beautiful to behold, so much so that you could easily serve guests right from it. Sur La Table also carries the pan at the same price, but in flame red.
