Homemade pizza has become increasingly popular and for good reason: Pizza is a sure winner in any home, and if you really want to, there is the opportunity to dive into a complicated process for an authentic Italian result.
Here you get a recipe that everyone can follow and that succeeds every time. The dough rises in the refrigerator, where it has time to develop flavor and gluten structure - and then you can let it sit in the cold until you are ready to use it. The pizzas get an airy and delicious crust with a juicy crumb.
Ingredients
For four pizzas
3 g yeast
400 g room temperature water
615 g tipo 00 wheat flour
18 g fine salt
Olive oil
Durum flour
Instructions
Dissolve the yeast in the water.
Add the flour. When all the flour is incorporated, add the salt.
Knead the dough on a mixer on low speed for a couple of minutes. Turn up the speed and knead the dough for 8-12 minutes until it is smooth and supple.
Grease a plastic container with olive oil, place the dough in it, and let it rise at room temperature for 2 hours.
Refrigerate the dough for 12-24 hours.
Pour the dough onto a table lightly dusted with durum flour. Divide the dough into four equal pieces and shape them into balls. Let them rise for 1.5 hours covered on the table.
Place a baking steel on a rack at the top of the oven one hour before the dough has finished rising. Set the oven to maximum temperature.
When the dough has finished rising, shape each ball into a pizza by pressing it down in the center and stretching it to the desired size. Make one pizza at a time.
Top the pizzas with your favorite toppings and bake them immediately on the hot baking steel. You can bake directly on the baking steel, but you can also bake on baking paper. If you bake on baking paper, it is a good idea to cut the baking paper so it does not burn in the hot oven.
Remove the pizza from the oven when it has a crispy bottom and brown spots on the edge.
Tip: Need inspiration for what to put on top of the pizza? Then try one of these 3 delicious recipes
