When the moon hits your eye like a big pizza pie, that’s a sign you’re flipping starving. If you can’t survive the drive to Pizzeria Ortica down in Costa Mesa, get started on a batch of excellent and easy dough before it’s too late.
Pizzeria Ortica Pizza Dough
2 lbs. unbleached flour, plus extra
1 tsp. instant yeast
1 tbsp. salt
2 c. cold water
4 tbsp. extra-virgin olive oil, plus extra
1. In a large mixing bowl, mix flour, yeast, and salt. Add water; stir until roughly combined. Mount bowl to mixer with dough hook and mix, gradually increasing speed to medium for about 5 minutes.
2. On a floured surface, knead dough gently, folding over once with a coating of flour. Rest 15 minutes. (Not you, the dough. You should get started on the Milanesa toppings.)
3. Add oil to the bowl, then place mixed dough in and toss to coat. Refrigerate overnight.
4. Six to eight hours before use, form into four even balls and refrigerate.
5. Four hours before use, bring dough to room temperature (no less than 55° at shaping time).
6. Preheat pizza stone and oven to 550°.
7. On a floured surface, flatten ball to a 6-inch diameter, then stretch dough to a 12-inch circle, making it flat except along the edge (hello, crust).
8. Top with whatever you’d like.
9. Place pizza on stone. Bake until crust is browned and crisp, cheese is melty and slightly bubbling.
Now that’s amore.
Pizzeria Ortica, 650 Anton Boulevard, at Park Center Drive, Costa Mesa (714-445-4900 or pizzeriaortica.com).