General Information

• 8 people
• 480 Kcal per serving
• medium difficulty
• ready in 3 ½ hours
• vegetarian and vegan recipe

Getting the components ready

1. In a bowl of warm water, dissolve the yeast.
2. Use natural mineral water if the tap water is too harsh.
3. Allow for a 10-minute rest period.
4. Sift the flour thoroughly.

Knead by hand

1. A wooden pastry board or a clean marble surface are required for hand kneading.
2. In a mixing dish, combine the flour and salt.
3. Carefully combine the two ingredients to achieve the greatest possible combination. It’s critical to avoid clumps of salt forming on the surface of the pizza, as they can cause the pizza to rise unevenly.
4. Toss the flour with the water, yeast, and oil.
5. Knead until all of the ingredients are thoroughly incorporated, then transfer the dough to a lightly floured work surface.
6. After washing your hands, work the mixture with your thumb and the region of your palm directly beneath it.
7. Knead vigorously for 5 minutes, flipping and rolling the dough frequently.
8. Make a ball out of the dough and split it in half crosswise.

Mix with the dough mixer

1. To use the dough mixer mixer, you’ll need a suitable basin and a hook.
2. In any case, you’ll need a wooden pastry board or a clean marble surface.
3. In a mixing bowl, combine the flour and salt.
4. Carefully combine the two ingredients to achieve the greatest possible combination. It’s critical to avoid clumps of salt forming on the surface of the pizza, as they can cause the pizza to rise unevenly.
5. Toss the flour with the water, yeast, and oil.
6. Start the mixer on the lowest speed and set the timer for 5 minutes.
7. It must be a well-blended substance that easily detaches from the hook once the specified time has passed. If not, try again in a minute.
8. Form a ball with the mixture on a lightly floured pastry board and cut it crosswise.

The first leavening

1. Using a damp cloth or cling film, cover the ball you’ve made. The dough must be covered, but not completely, because it will rise and double in bulk.
2. It can rise on a pastry board or in a big mixing basin.
3. To keep the cloth or film from adhering, lightly sprinkle the area with flour.
4. Because heat aids the leavening process, a wool or fleece blanket should be placed over the cloth or film.
5. Allow at least 2 hours for it to rise.

The second leavening

1. Cover the dough when the time has passed, then re-knead briefly to obtain the desired parts.
2. Place them evenly spaced on a lightly floured pastry board, then cover them as explained above.
3. Allow 1 hour for it to rise.
4. The pizza dough is ready to use after the second leavening, and is commonly spread straight on a well-greased pan.
5. Do not overwork it or deflate it during the drafting step; otherwise, it will become elastic and difficult to spread.
6. Place the piece in the center of the pan and spread it out evenly with your fingertips from the center to the edges, pressing softly and evenly.
7. Allow the dough to rest in the pan for another half hour if it is elastic and difficult to roll out. By doing this, you’ll get a perfect result.

Dough, trays, weights, and portions

1 kilogram of flour yields approximately 1,550 kg of dough, which yields: 4 sections of approximately 390 g for a rectangular pan with 35×25 cm sides, 5 portions of approximately 310 g for a round pan of 30 cm in diameter, or 6 portions of approximately 260 g for a round pan of 24 cm in diameter.

Cooking and seasoning

1. Preheat the oven to 250 ° C once the leavening is complete by turning on the heath above and below. Even if domestic ovens do not achieve the heat of wood-burning ovens, cooking must be done at a high temperature. This will take longer, and we must address the issue of avoiding allowing the ingredients to become too dry.
2. If there is tomato sauce on the pizza, it must be the first ingredient. A spoon is used to distribute it from the center. If the pizza is round, make a spiral pattern with the toppings. Allow an inch around the perimeter for the rim to be formed.
3. A pinch of salt (assessed according to seasoning) or dried oregano can be sprinkled over the tomato.
4. If you want mozzarella on your pizza, go for the fiordilatte, which isn’t too watery. Drain it ahead of time and place it on a dish covered with kitchen paper to dry and absorb any excess moisture. When you’re ready to use it, coarsely crumble it with your hands.
5. Put any ingredients that need to go into the oven into the oven right now. The dish is finished with a drizzle of oil, which can be more or less generous depending on the flavor. If there is sausage or cream cheese, for example, it might be left out for a drier, lighter product.
6. Cooking time is around 15 minutes. However, the pizza must be covered for the first 12-13 minutes of cooking to avoid excessive drying. An inverted pan is what you can use, but a lid or aluminum foil will suffice.
7. Remove from the oven and serve after uncovering for the last 2-3 minutes of cooking.
8. You can place the pizza cut in slices in the center of the table, While eating the first, the second can be baked, and so on. You can cook more than one pizza at the same time, but they need a oven with aid of the ventilator.
9. If the oven isn’t perfectly balanced in terms of heat, it’s a good idea to turn around the pizzas trays when half-cook so that to give a more even cooking.