Homemade
pizza: This is a dose for 4 pizza bases (200 g of
flour for each base)
8 g of fresh yeast:
Mix 800 g of flour (strong) and 20 g of salt:
Add 500ml of water (room temperature is fine). Add the
yeast (crumbled) as well.
Mix initially with a spoon...
... then remove and start kneading. Add flour if needed.
Knead for 10 min at least, untl smooth:
Split the dough in 4 balls and place on a baking
tray; use some oil to moist the surface of the dough.
Cover the tray with cling film and place it in the
fridge for 4 hours at least.
Remove the tray from the fridge 2 hours before
preparing the pizza:
Put the baking stone in the oven and switch it on at
its maximum temperature. Proceed to the next step when the
oven reaches the maximum temperature
To prepare the base: put some flour on a flat surface
and take one ball o dough with your hand (use a bit of
flour on your fingers).:
Start to flatten the dough with your fingers,
pressing in the center (add flour around if needed):
Move your palms in circles to flatten the dough
further:
Place a sheet o baking paper on a reversed
tray. Place the pizza dough on top of it, then add
tomato sauce...
... and mozzarella cheese and basil (see
picture). You need to slide paper + pizza in the oven, see
the picture in the recipe
for homemade
ciabatta.
In my oven it takes 7 min and 30 sec to obtain this
result:
I place the dough in the fridge to rise because I think it
"grows" better: if I do this, I find flattening the dough
much easier. If you have it, use three-day old mozzarella
(drained). It is fundamental that you use your hands
only to flatten the dough, no tools allowed (or the dough
will not rise properly in the oven).
This pizza is called Margherita because it was created for
Queen Margherita (notice the colours of the pizza: green,
white, and red: the colours of the Italian flag).
Homemade pizza: This is a dose for 4 pizza bases (200 g of flour for each base)
8 g of fresh yeast:
Mix 800 g of flour (strong) and 20 g of salt:
Add 500ml of water (room temperature is fine). Add the yeast (crumbled) as well.
Mix initially with a spoon...
... then remove and start kneading. Add flour if needed.
Knead for 10 min at least, untl smooth:
Split the dough in 4 balls and place on a baking tray; use some oil to moist the surface of the dough.
Cover the tray with cling film and place it in the fridge for 4 hours at least.
Remove the tray from the fridge 2 hours before preparing the pizza:
Put the baking stone in the oven and switch it on at its maximum temperature. Proceed to the next step when the oven reaches the maximum temperature
To prepare the base: put some flour on a flat surface and take one ball o dough with your hand (use a bit of flour on your fingers).:
Start to flatten the dough with your fingers, pressing in the center (add flour around if needed):
Move your palms in circles to flatten the dough further:
Place a sheet o baking paper on a reversed tray. Place the pizza dough on top of it, then add tomato sauce...
... and mozzarella cheese and basil (see picture). You need to slide paper + pizza in the oven, see the picture in the recipe for homemade ciabatta.
In my oven it takes 7 min and 30 sec to obtain this result:
I place the dough in the fridge to rise because I think it "grows" better: if I do this, I find flattening the dough much easier. If you have it, use three-day old mozzarella (drained). It is fundamental that you use your hands only to flatten the dough, no tools allowed (or the dough will not rise properly in the oven).
This pizza is called Margherita because it was created for Queen Margherita (notice the colours of the pizza: green, white, and red: the colours of the Italian flag).