Pizza recipe.
Instructions for 4 pizze
Ingredients:
- Half a liter of water
- 800g Flour (I use 00, you can also do 90% 00 type, 10% 0 type)
- 25 grams is the recommended portion, but it really depends on how salty you like it (I stick
to 25 g.) - 25 grams olive oil
- 2 grams brewer’s yeast
Recipe:
Make sure the salt is really well melted in the water, and the yeast well mixed among the flour (this
is really important as it impacts the final leavening).
Start gradually adding the flour/yeast mix in the bowl with water and salt and start to knead.
When you start to see a single ‘’ball’’ of dough, add the olive oil while you keep kneading
Once all ingredients have been mixed, remove the dough from the bowl and knead for roughly 20
minutes on a plain surface, adding small quantities of flour here and there, so the flour won’t stick to
the surface. After this, let the dough rest for 20 minutes in a single ‘’ball’’. After these 20 minutes,
divide it in smaller pieces, of roughly 300 grams each, and let it rest while covered by a humid
kitchen cloth for 6/9 hours (the longer you leave it, the lighter it will be to eat/digest).
After the leavening, put the pizza in the oven once it is already hot at its maximum temperature. It
will be ready when you see the side of the dough becoming darker (takes 5/7 minutes with my
oven).
Also, I don’t know if you own it, but my pizza started to come out way nicer since I started to use a
holed baking tray like this:
