Dinner DeeAs recipe: The Perfect Pizza
The Perfect Pizza | Dinner DeeAs
Learn how the ingredients are simple, but technique and timing are what create a professional-grade pie.
We're ditching delivery to make pizza from scratch: from dough to dinner table! Sharing expert tips on making yours the perfect pizza is Chef Sean Ferraro from Dunedin's Madison Avenue Pizza.
Click here to download a printable copy of the recipe below.
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Chef Sean Ferrero’s Nduja Amatriciana Pizza
Yields: 2 pizzas (14-inch)
Prep time: 20 minutes (+ 48 hours for fermentation)
Pizza Dough
Ingredients
- 600g High-Gluten Flour (approx. 4 ¾ cups)
- 390g Water, Refrigerated (approx. 1 ⅔ cups)
- 12g Diastatic Malt Powder (approx. 1 ½ tbsp)
- 6g Instant Yeast (approx. 2 tsp)
- 12g Fine Sea Salt (approx. 2 tsp)
- 6g Extra Virgin Olive Oil (approx. 1 ½ tsp)
Directions
- Initial Mix: Add the flour, refrigerated water, and malt powder to a mixer bowl. Mix on low speed for 90 seconds until a shaggy mass forms.
- The ‘Autolyse’: Let the dough rest for 15 to 30 minutes. This allows the flour to hydrate fully.
- Yeast & Salt: Add the yeast and mix on low for 4 minutes. Then, add the salt and mix for another 3 minutes. (Note: Adding salt later prevents it from killing the yeast.)
- Oil & Speed: While the mixer is running, slowly drizzle in the oil. Once incorporated, increase the speed to medium for 3 minutes until the dough is smooth and "pops" with air bubbles.
- Portion & Ferment: Divide the dough into two 500g balls (approx. 1.1 lbs each). Roll into smooth balls and place in lightly oiled containers. Cover and refrigerate for 48 hours.
Nduja Amatriciana Sauce
Ingredients
- 2 cans (28oz each) Crushed Tomatoes
- 8oz Guanciale, diced into ¼ inch pieces (approx. 1 ½ cups)
- 1.5oz Nduja (approx. 3 tbsp)
- 1 Medium Onion, diced
- 2 tbsp Fresh Garlic, minced
- As needed: Olive Oil
Directions
- Render the Fat: Add a splash of olive oil to a pot over medium heat. Sauté the guanciale until crispy. Remove the crispy bits with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Aromatics: Add the onions to the fat and sauté until translucent. Add the garlic and cook until fragrant (about 1 minute).
- Simmer: Pour in the crushed tomatoes and bring to a boil. Reduce heat and simmer for 30 minutes.
- The Finish: Stir the crispy guanciale and the Nduja into the sauce. The Nduja will melt into the sauce, providing a smoky, spicy backbone. Let the sauce cool completely before using.
Assembly & Bake
- Preheat: Place a pizza stone in the oven. Preheat to your oven’s highest setting (typically 500°F–550°F / 260°C–290°C) for at least one hour.
- Prep the Dough: Take your dough out of the fridge 15–30 minutes before baking to take the chill off.
- The Stretch: On a floured surface, stretch one dough ball to a 14-inch circle.
Layering
- Layer 1: Place 9 slices of Mozzarella cheese directly onto the dough.
- Layer 2: Spread 8oz (approx. 1 cup) of the cooled Amatriciana sauce over the cheese.
- Bake: Slide the pizza onto the stone. Bake until the crust is golden brown and extra crispy.
- Garnish: Finish with a generous dusting of freshly grated Pecorino Romano cheese.
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