This should be an introductory paragraph about pizza. Pizza. Of course, as if you, who are reading these lines now, didn't know what pizza is. As if you were unaware of details that even children in Italy know, about its deliciousness, about the fact that it can be shallow and crispy or deep and soft, etc., etc. Well, we prefer not to. Because you already know these things. You have a baking tray ( one of ours, right? ) and you're just trying to find a way to reproduce the same pizza. homemade pizza recipe that your mother used, or your grandmother, or your aunt. Or your father, your grandfather, your uncle. So let's not delay any further.
Difficulty: "You-can-do-areas!"
Time: 60 minutes total, 5 hours to wait for the dough to rise
Ingredients for six people:
- 250 grams of Manitoba flour
- 250 g of 00 flour
- 375 ml water, room temperature
- 3 g of fresh brewer's yeast
- 15 g of salt
For the dressing:
- 200g of tomato puree
- 300 g of mozzarella
- Fine salt, as needed
- Extra virgin olive oil, as needed
Homemade pizza recipe preparation using a pan
- For this recipe, don't be afraid to get your hands dirty. First, take a bowl, pour in the two types of flour, crumble the yeast, and add a little water.
- Stir with a ladle and continue adding water. Once you've added half of it, add the salt.
- Continue stirring slowly until you've used up all the water. Then, roll up your sleeves and get your hands dirty: it's time to work the dough.
- Once you've achieved a satisfactory dough, place it on a work surface and continue kneading until it's spherical and smooth. Starting from the four edges of the sphere, take turns gently stretching the dough and folding it toward the center. For a truly perfect result, stop three times every 10-15 minutes to let the dough rest.
- Continue kneading the dough in this way until you obtain a nice, smooth ball. Place it in a bowl, cover with plastic wrap, and let it rise. You can keep it in a warm, but not too hot, place (about 26°C is ideal).
- Cut the mozzarella and let it drain in the refrigerator.
- After about two hours, you will see that the dough has doubled in size.
- Transfer the dough into the pan, which you will have already greased.
- Let it rest for another thirty minutes, after which you can lift the dough and begin to slowly and delicately roll it out. Remember to cover most of the pan.
- At this point, you can pour in the tomato sauce, add salt and oil, and spread it out with a spoon. Avoid the edges of the dough; leave at least a centimeter of space.
- Let it rise at room temperature for about an hour and a half, then place it in a preheated oven at 230 degrees for about half an hour.
At this point, take out the pizza and let the dancing begin!
If you don't have a suitable pan, read our article to understand which one is the best baking pan to buy.
