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Pizza 1

Updated: Oct 24, 2021

Who doesn’t like pizza? Here’s how to make your own pizza party!

Use the toppings you love, but do not forget the mozzarella!!!




​Difficulty level:



Cooking Time:

​15 minutes

Oven Temperature:

250˚C

Cooking Method:

​Static Oven, With Water


Ingredients for about 4 or 5 pizzas:

Using Sourdough Starter

  • 100g White Flour (W270, P/L 0,5/0,6)

  • 280g Strong White Flour (W300, P/L 0,5/0,6)

  • 100g Re-milled Semolina

  • 3g Diastatic Malt

  • 360g Water

  • 12g Salt

  • 150g Sourdough Starter

Using Dried Yeast

  • 100g White Flour (W270, P/L 0,5/0,6)

  • 400g Strong White Flour (W300, P/L 0,5/0,6)

  • 100g Re-milled Semolina

  • 3g Diastatic Malt or Honey (optional)

  • 390g Water

  • 12g Salt

  • 6g Dried Yeast

Steps:

  1. Mix the yeast with the water and the malt until it is almost dissolved.

  2. Add the flours and start kneading it. If you use a stand mixer attach the dough hook and mix at speed 2 for about 10 minutes.

  3. Add the salt and continue kneading for another 3 to 5 minutes. The dough must become smooth, elastic, and the gluten will make it stay attached to the dough hook.

  4. Remove the dough from the mixer and put it in a bowl covered with a cling film and place it in a warm and dry place for about 12 hours.

  5. Put the dough on the table and divide it in 4 or 5 pieces of the same weight.

  6. Give each of them a round shape working quickly and gently with your hands, and put each of the pieces in a baking tin (or a dough proving box) sprinkling a generous amount of flour and keeping the pieces separated with a cotton cloth.

  7. Put the dough pieces to rise for 12 hours. If they are rising too much put them in the fridge.

  8. Pre-heat the oven to 250°C, with an oven proof cup filled with water. If you have a pizza stone, put it in the oven now.

  9. Take a dough piece and place it with the smooth side up on the floured work surface. Press with your fingertips about 1 cm wide edge.

  10. Place the dough back on the work surface and start gently pushing it with your fingers from the centre to the border, until you reach the size you want (pay attention at not stretching the dough too much),

  11. If you do not have a pizza baking stone put the dough disk in a pizza baking tray.

  12. Spread on the pizza base the tomato sauce, then sprinkle with the mozzarella and add your toppings.

  13. Bake each pizza for about 15 minutes at 250°C. The boiling water in the oven will avoid the crust to become dry and too much crunchy.


To avoid overcooking (or burning) the toppings and the mozzarella cheese, you can cook your pizza in 2 steps:

Step1: spread the tomato sauce and bake the pizza for about 10 minutes.

Step2: add the toppings and bake to perfection (about 5 minutes).

Some ovens, or the baking trays, cannot reach 250°C. In this case bake your pizza at 230°C increasing the cooking time.




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