Frank Occhino's Easy Homemade Pizza
Frank Occhino's Easy Homemade Pizza
Posted on
February 08, 2024
achilleas petris

Dive into homemade pizza making with a touch of Frank Occhino's magic. Whether you're cooking leisurely or in a hurry, our two dough recipes have you covered: from a slow-fermented dough for depth of flavor to a quick and convenient version.
Simple, fresh, and delicious—let's make pizza, gratsi style. Ready, set, bake!

Ultra-Quick Pizza Dough Recipe (For those that can't wait):
• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup water (adjust as needed)
• 1 tbsp olive oil

    1) Mix flour, baking powder, and salt. Add water and oil. Stir to form a dough.
    2) Knead briefly on a floured surface until smooth.
    3) Rest 10 minutes, covered.
    4 )Shape into desired size. Roll out for pizza base.

    72-Hour Fermentation Pizza Dough (For those with lot's of patience!):
    • 4 cups (500g) all-purpose flour
    • 1⅓ cups (325ml) water
    • 2 teaspoons (10g) salt
    • ½ teaspoon (2g) dry yeast

      1) Mix flour, water, and yeast. Rest 20 mins. Knead with salt. Ferment 24 hours at room temp.
      2) Shape into balls. Refrigerate 48 hours. Warm up 2 hours before using.

        And now for our Pizza:
        • Fresh shredded mozzarella cheese
        • Cherry tomatoes,
        • Salt and black pepper
        • Dried oregano
        •  Fresh arugula , Balsamic glaze (store-bought or homemade)

        1) Tomatoes: Season cherry tomatoes with salt, pepper, and dried oregano. Set aside.
        2) Assembly: Stretch the pizza dough to form a base. Spread a thin layer of garlic sauce over the dough. Sprinkle a generous amount of shredded mozzarella cheese. Distribute seasoned cherry tomatoes evenly.
        3) Baking: Preheat your oven to its highest setting, ideally 250°C (480°F) or more, with a pizza stone or inverted baking tray inside. Slide the pizza onto the preheated surface and bake for about 10-12 minutes or until the crust is golden and cheese is bubbling.
        4) Finishing Touches: Once baked, top the pizza with fresh arugula. Drizzle with olive oil and balsamic glaze.

          How to make the garlic sauce:
          • 4 cloves garlic, finely crushed
          • 4 tablespoons extra virgin olive oil
          • Salt to taste

            Mix crushed garlic with olive oil and a pinch of salt. Set aside for at least 30 minutes to infuse the flavors.

            1) Use a pizza stone or baking tray for best results.
            2) Allow dough to come to room temperature before stretching.
            3) Substitute ingredients based on availability.

            PS: While you are here, why not give a try to our delicious vino! Click here to learn more. 

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