How to make awesome Pizza at home

Awesome Pizza at Home

23.5oz – 700ml water
1 tbsp – 8g yeast
1 tbsp – 17g salt
3 tbsp – 50g EVO Oil
4 cups – 560g flour 00 (add more if needed)
2 5/8 cups – 330g manitoba flour

1/2 cup – 100g peeled tomatoes
1 cup- 100g mozzarella cheese
salt to taste
basil to taste
oregano (optional)

In a large bowl add water and yeast. Dissolve the yeast with a whisk, add salt and a tablespoon of oil, mix gently. Add the two flours starting to knead the ingredients until an elastic consistency is reached.
Remove the dough from the bowl, spread it on a pastry board and knead it for a few minutes by hand. Add flour if necessary. The dough should be soft but not too sticky. The quantities of the flour may vary depending on the humidity, the type of flour. Try to find the right balance between all ingredients.

Put the dough back in the bowl, and cover it with a damp cloth. Let it rise for at least 12 hours, making it regenerate every 4 hours, going to reshuffle it gently.

Put a little oil on a baking sheet (for a thick-crust pizza you will need about 1 1/2 cup – 330g for a 11inches-28cm pan), place the dough and let it rest for 15 minutes before you can roll it out. Add the tomato previously seasoned with oil and salt, and bake for about 15 minutes at 392 ° F – 200 ° C.

Remove the base from the oven, add the mozzarella fior di latte, and bake again for a few minutes (about 3). Remove from the oven, decorate with basil and serve while still hot.

To add other seasonings such as vegetables, salami, ham, etc. do it when you season the base with the tomato. I advise you to put the cheese at a later time, then when the base is almost cooked.

If you prefer a thin-crust pizza, add less dough to the pan, and spread it with greased fingers.

2 thoughts on “How to make awesome Pizza at home”

  1. I thought you are not supposed to add salt to the yeast before , just the yeast it’s actually is in the flour,in many recipes I found that salt is not to be add it to the yeast, just curious, regards Pia

    1. The yeast and the salt must never come into direct contact, and for this reason the yeast is dissolved into the water before adding the salt. I hope that helps. Thank you for your comment, Claudio.

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