Everybody loves my pizza recipe! I made my pizza dough and let it rise pretty much everywhere for all my friends, from Lapland to Paris and Madrid; basically it worked well at any latitude. Here are the steps for a perfect!
- 500 g type 2 flour (or type 0 flour) *
- 300 ml water
- 15 g salt
- 30 g extra virgin olive oil
- 10 g fresh brewer’s yeast
*Italian flour are classified according to fineness of grind, with type 2 the coarsest and 00 the finest. Types 1 and 2 have good firmness and strength, suited to pizza base and bread, but “0″ flour is good to. 00 type is a bit too fine and not suitable for pizza dough.
In a glass dissolve yeast in warm water. On a work surface make a fountain with flour and pour the yeast dissolved in water in the middle. Mix the dough with your fingers starting from the centre, gradually pouring water.
When flour has absorber almost the whole amount of water add sugar and salt and start working the dough energically with your hands. Make a ball, oil it and keep on working it (for at least 5 minutes). A good dough should be springy, smooth and should not stick on your hands. If it’s too dry or too liquid add respectively water or flour.
Once you have made the ball beat energically the dough on the surface, put it in a bowl and seal it with a plastic film. Let it rise for 2 hours at room temperature and then from 8 to 12 hours in the refrigerator.
Brush some olive oil on the baking pan (take off the oil in excess with some kitchen paper). Cut the dough with your hands in three parts. Roll out your pizza using your fingertips and let it rest for a few minutes (it helps the dough to become more elastic). Finish rolling out pizza on the baking tin and then let it rise for 10 minutes.
Preheat oven (at 200 degrees). Don’t use the fan-assisted function!Dress the dough with your favorite ingredients and bake pizza for 20-25 minutes. Check the dough, it is ready when the borders have started to caramelize and have a golden color.
Things to remember for the perfect home made pizza:
Use the suitable flour. For a good dough and long rising you need a high-strenght flour that allow the development of hanydrite carbonic which is crucial for a light dough, easy to digest
Never put salt and yeast in direct contact. Salt neutralizes the action of yeast.
Water used to dissolve yeast should never be hot, but lightly warm (if you are not sure it’s better to use cold water)
Use the right baking tin. To bake pizza you should use a thin baking tin, not the one of the oven, it’s too thick and prevent the bottom of the dough from baking correctly.
No rolling pin but fingerprints! Never use a rolling pin when you roll out pizza; it squashes yeast bubbles, which make the dough light and crispy.
No fan-assisted oven. Fan-assisted cooking tends to diadrate the dough, compromising the rising. Use static function.
Rising the dough: the longer is better. Don’t rush. When you make pizza, time is one of the main ingredients for a good result. The dough will be tastier and easier to digest.
Mozzarella and other toppings. In a non professional oven cooking time is long, so don’t put mozzarella when you start baking, it will burn. Add mozzarella 5-6 minutes before it’s ready. Same thing if you want to dress it with sausages or ham, while prosciutto should be added right after you take pizza out of the oven. Buffalo mozzarella is too juicy so put put it on pizza right after baking otherwise it will moisten the dough. It will melt anyway