Homemade Pizza The Best Way
“Simple” pizza, it has to be an entry in the best and most prepared versions ever at home, it has to have something special. In the case of pizza, there are many details that, one after another, really make a difference. Once you try this recipe, I believe you will make it more than once. If you want to make a pizza prepared like this, I advise you to start the earlier process before the arrival of guests. Follow the recipe.
Ingredients: simple, total time: 180 min. servings:3
500 g of flour 0
400 ml of water
20 g of extra virgin olive oil
10 g of salt
5 g of dry brewer's yeast or 2 g fresh yeast +120 ml milk and 1 tsp of sugar
crushed semolina to roll out the dough
300 g of tomato purée
300 g of mozzarella
black olives as desired
Yeast for the dough
Heat the milk to a mild temperature, add the yeast and a little sugar, and let it sit in a deep bowl for about 15-20 min.
To prepare the homemade pizza, start by putting the flour in a bowl together with the baking powder, and mix well.
Pour about half a dose of water into the center of the flour and start mixing with a spoon.
Then add the remaining water, yeast and always mixing well and collecting the flour from the edges of the bowl, and add the salt and oil. The final dough will be really very soft, almost impossible to work with your hands.
Cover the container with a cloth and let it rest at room temperature for 2 hours.
Now spread plenty of semolina on the oven casserole 35×45 cm, and start with the folds. This is the key step for an excellent result of the recipe because it gives strength to the dough and helps it leaven.
Spread the dough out in front of you to form a rectangle, with the larger side parallel to you.
Imagine dividing it into three smaller rectangles with two vertical and parallel lines then, using a tarot card, fold the right rectangle over the central one, then cover it with the left one: you have made the first trifold.
At this point you find yourself with a rectangle with the smaller side towards you. Make a book fold, bringing the upper side to match the lower one.
Now cover with a cloth and let it rest for 20 minutes, then repeat the operation 2 more times. In total, you will make 3 rounds of trifold and 3 rounds of book folds.
Put the dough back into the bowl, cover it with plastic wrap, and transfer it to the refrigerator on the lowest shelf for 16 hours. It is not a real leavening, but rather a maturation that will lead to the doubling of the volume and the formation of bubbles on the surface.
If bubbles don't form, that's fine, as long as the dough has grown.
Return the dough to room temperature for at least 15 minutes.
Then roll it out in a lightly greased baking tray without using a rolling pin: push lightly with your fingertips, from the center outwards, until the whole baking tray is covered (with the indicated doses you will obtain a baking tray of approximately 35×45 cm).
Let rise at room temperature for another 15-20 min.
At this point, stuff the pizza only with the tomato. All other ingredients will be added later.
In the home oven, cooking pizza is even easier, but some aspects must be taken into consideration, firstly the temperature that the heat distribution is able to reach. Here's how to recreate the conditions of a professional oven at home.
Bake at 250 °C for 10 minutes on the lowest shelf of the oven.
Lower the temperature to 220 °C, take it out of the oven and add the mozzarella and any other ingredients. Continue cooking for another 10 minutes.
Remove from the oven and enjoy immediately.
If your oven does not reach the indicated temperature, you can cook it for a few more minutes at the maximum available (which in any case must never be lower than 220 °C).
Cut the pizza into smaller pieces and serve warm.
Note: Homemade pizza, as always in the case, is good when freshly made. However, if there is any leftover, I recommend consuming it within 2 days, heating it in a pan with the lid on for 5 minutes or in the oven at 140 °C for 10 minutes. For best results, wrap it in aluminum foil.
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