This is a short post documenting a pizza recipe that I found through an elaborate process of experimenting at home and researching various sources.
Pictures will follow but for now:
Ingredients for one oven tray
- 400g of Flour (Italian Type 00 ideally)
- 1/2 cube (22g) of Yeast
- Tea Spoon of Salt
- Table Spoon of Olive Oil
- Pinch of Sugar
- 180ml of water
Put the flour in a big bowl. In a smaller bowl put the yeast with some lukewarm water, dissolve the yeast and add salt, oil and sugar.
Then add the yeast to the flour and use an electric kitchen mixer to slowly mix the dough. Add water as needed. The dough should be moist and smooth.
Once the dough is one big lump, put away the mixer and use your hands for the final kneading and form a nice ball of dough. Let it rest for 2-3 hours in a nice an warm spot. Sunny window works great.
After that, the dough should be roughly double the size. Now spread it out with your hands or a rolling pin. People claim that with a rolling pin, the dough is less fluffy but for me gentle rolling pin application works just fine and is faster.
Now add sauce (more on that later) and your other toppings.
Get your household oven to 230ºC and bake the pizza for 12-16 minutes. You will know when it looks ready. I’m using heat from the bottom for 2/3 of the time and the last 1/3 from above to properly melt any cheese that has not melted by then.
Pictures and ideas for toppings will follow.