Pizza
  • 30 mins (plus resting time depending on the choosen leavening)

  • Easy

  • 4 serves

PIZZA

Ingredients for the pizza dough:

370g room temperature WATER  (=13,05oz=1 ½ cup)
600g PASTRY FLOUR (=21,16oz=4 cups ¾) or 300g PASTRY FLOUR (=10,58oz=2 cups ⅓) and 300g STRONG FLOUR (=10,58oz=2 cups  ⅓)
130g LIQUID SOURDOUGH STARTER (=4,59oz=¼ lb) or 20g Puratos O-Tentic Mediterraneo (=0,70oz=5 tsp) or 1 cube FRESH YEAST (=25g=0,88oz=⅛ lb)
20g EXTRA-VIRGIN OLIVE OIL (=0,70oz=1 ½ tbsp)
10g SUGAR (=0,35oz=¾ tbsp)
12g TABLE SALT (=0,42oz=⅔ tbsp)

Ingredients for the pizza topping:

1 can PEELED TOMATOES or HOMEMADE TOMATO SAUCE
EXTRA-VIRGIN OLIVE OIL
TABLE SALT
OREGANO
PDO MOZZARELLA DI BUFALA CAMPANA

(FRESH BASIL)

Method:

Mix water, sugar and leavening (depending on the chosen one) with one hand in a large bowl. Make sure to break the clumps (if any), then add all the other pizza dough ingredients in the following order: flour, oil and salt (I prefer not to put the salt into contact with the yeast or starter).

Knead starting from the middle with your fingers and then incorporate all the mass vigorously with the whole hand, exploiting your wrist mobility. Put the dough in a hermetic bowl or in a normal blow sealing it with plastic wrap.

Leave it to rest:

  • if you are using liquid sourdough starter, start baking pizza minimum 24 hours in advance or up to 30 hours: keep the dough in fridge for the first 12-22 hours, then take it out, knead it and store it in the oven to rest for minimum 6 hours in summer or 10 hours in winter (kneading during the move);
  • if you are using Puratos mix: store minimum 20 hours in the fridge and 4 hours outside (24 hours in total minimum: I usually get to 30 hours in total). After about 10 hours take it out of the fridge, knead roughly and put it in the fridge again. At this point the dough has grown a bit. When the 20 hours in the fridge strike, take the bowl out, place it far from cold air flows and knead again. Leave the bowl closed for a couple of hours, until the pizza dough is at room temperature and has grown a lot;
  • if you are using fresh yeast: you have to prepare the pizza dough 3,5 hours before eating it: keep the bowl far from air flows for 2,5 hours.

In the meantime, prepare the pizza sauce in a bowl smashing the tomatoes or pouring tomato sauce and mixing them with oil, salt and oregano. Cut the mozzarella and let it drain (to have as little water as possible on the pasta).

If you bake pizza in a traditional oven:

After the resting time, slightly grease 2 baking trays 32cm diameter (the trays need to have a thin bottom to let the dough cook perfectly) with a little extra-virgin olive oil and keep some oil on the hands. Detach the pizza dough from the bowl gently and divide it into 2 parts. Spread the dough using both hands until the surface of the tray is completely covered: do it once, then wait a few minutes and then do it again (if you let the dough rest it will be easier to spread it). Let everything rest for 2 hours covering it with plastic wrap.

Pre-heat the oven at maximum heat (mine is 300°C=572°F, but if your oven doesn’t reach it, it’s ok also 250°C=482°F). After the pizza dough has rested in the tray for 1 hour and the oven is ready and super-hot, put the pizza in the oven for a couple of minutes so that a little crust forms on the top and the pizza grows.

Take the pizza out and put the sauce on top, then bake again. You can put the sauce before putting the pizza in the oven the first time: it will be nicer as the pizza board will grow more than the centre, but the centre will stay a little bit more humid (I prefer it well cooked: try both and decide which is your favourite).

After another couple of minutes, the pizza colour will start to lose paleness. Take it out of the oven, lower temperature at 220°C (428°F) and put mozzarella on top. Put back in the oven another couple of minutes or until mozzarella has melted. Cook until golden brown.

If you bake pizza in a wood oven:

Leave the dough in the bowl until ready to bake. When the temperature of the oven is ideal (for such a hydrated dough the temperature of the bricks should be from 280 to 310°C=from 536 to 590°F), extract the dough with greasy hands and spread the pizzas with the help of durum wheat semolina (to be sprinkled on the floor and hands).

Transfer the pizza on the shovel (also sprinkled with semolina), adjust the shape and proceed with the dressing directly on the shovel.

Cook for a few minutes continuing to turn with the specific shovel.

In any case:

You can add as many ingredients as you want, but you will have to know that some need to be baked (cheeses, sausages) and others need to be put on top of the pizza once out of the oven (basil leaves, Parma Ham).

Cooking tips:

  • when using a cube of fresh yeast remember that the general rule is: the amount of yeast cannot be more than 4% of the amount of the flour;
  • if using liquid sourdough starter, remember it doesn’t need to be fed before usage, unless it is too hungry.