Homemade pizza has become increasingly popular, and for good reason: Pizza is a sure winner in any home, and if you're really keen, there's the possibility to delve into a complicated process for an authentic Italian result.
Here's a recipe that everyone can follow, succeeding every time. The dough rises in the refrigerator, where it has time to develop flavor and gluten structure - and then you can leave it in the fridge until you're 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 in a stand mixer at low speed for a few minutes. Increase the speed and knead the dough for 8-12 minutes until it is smooth and elastic.
Grease a plastic container with olive oil, place the dough inside, and let it rise at room temperature for 2 hours.
Put the dough in the refrigerator for 12-24 hours.
Pour the dough onto a surface 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 surface.
Place a baking steel on a rack at the top of the oven, one hour before the dough is finished rising. Preheat the oven to the maximum temperature.
When the dough is finished rising, shape each ball into a pizza by pressing it down in the middle and stretching it out 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 parchment paper. If baking on parchment paper, it's a good idea to cut the parchment paper so it doesn't 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? Try one of these 3 delicious recipes
