Grappolo pizza tools
Grappolo ingredient chives
Grappolo ingredient basil leaves
Grappolo ingredients tomato sauce and garlic
Grappolo ingredient parmesan cheese
Grappolo ingredient zucchini flowers
Grappolo ingredient tomatoes oil garlic basil
Grappolo pizza dough

Fresh Pizza Dough

1 package dry active yeast
2 cups Italian natural spring water (bottled and still, such as Sole)
2 teaspoons sea salt
6 cups all-purpose Italian flour
2 tablespoons extra virgin olive oil

In an electric mixer with the dough hook attached, stir yeast and lukewarm water until combined. Add salt and flour until dough begins to form and is not sticky, about 10 to 12 minutes.
Place dough in a bowl that has been lightly coated with oil. Coat the entire dough ball with oil as well. Cover bowl with plastic wrap and let dough rise in a warm place for about 1 hour.
Remove dough from bowl and place on a smooth working surface. Divide the dough into 6 balls, about 6 to 7 ounces each. Place each dough ball on a lightly floured surface and cover with a towel. Let rise about 45 minutes.
One at a time, roll each dough ball on a floured surface until a thin 10-inch pizza shape is formed. Store extra balls of dough by freezing in plastic wrap.