Pizza is a great classic of our tradition, a dish famous throughout the world.
This is the recipe for making fairy pizza at home in a simple and easy way that more closely resembles the one you’d get at a pizzeria while also ensuring taste and digestibility.
Because this dough contains less yeast, the leavening times are necessarily longer however if you are short on time, you can use the recipe for the very fast dough for homemade pizza.
- 500 gr of strong type I soft wheat flour
- 330 ml of water at room temperature
- 15 gr of oil
- 15 gr of salt
- All of the ingredients should be precisely weighed. Put the flour in a mixing bowl and slowly pour in the water, stirring with your hands. Carry out this process slowly, ensuring that the flour is well absorbed by the water. Make sure to set aside about 50ml. Knead the dough until it is smooth and non-sticky.
- Crumble the fresh brewer's yeast with your hands at this point. If you're using the dry version, dissolve it in a little water first. Add the yeast to the dough and knead it thoroughly with your hands.
- After about 5/6 minutes, add the salt to the dough a little at a time, helping with the remaining water.
- Continue to add the oil after the salt has been finished. In this case, too, add the oil slowly and allow it to absorb from the dough before adding more.
- Form the dough into a ball and set it aside at room temperature for about 10 minutes, covered with a cloth or in a bowl lined with film.
- After 10 minutes, transfer the dough to a lightly floured work surface dusted with semolina flour. Fold it back on itself with the palm of your hand, then turn it sideways and fold it back on itself.
- Repeat for a few minutes, then form another ball and place it in a lightly floured bowl, covered with cling film. The first leavening, also known as the "episode," begins at this point.
- After about 60 minutes, it's time to make the "intaglio," which consists of dividing the dough into blocks that will be used to make the individual pizzas. A block for a 32-cm-diameter circular pizza can weigh between 230 and 300 g. The weight, on the other hand, varies greatly depending on the thickness of your pizza.
- Work each dough until it has a smooth and homogeneous surface with no holes or creases.
- Allow your loaves to rise at room temperature for the final leavening phase, also known as "dressing." Allow at least 6 hours for it to rise.
- If you want to use the dough the next day, store it in closed containers or wrap it in plastic wrap to prevent it from absorbing air.
- Remove them from the refrigerator and leave them at room temperature for at least 4 hours before using them.
- Semolina flour the pastry board, then roll out each loaf with your hands. Place it on a baking sheet and top with your favorite toppings. The classic Margherita pizza is a good place to start.
- Rolling out your pizza with a rolling pin tends to let the air out of the dough, resulting in a more "toasted" pizza.
- Preheat the oven to 230 ° C in the static setting. Bake the pizza on the bottom shelf of a very hot oven. After about 15 minutes, place it in the center of the oven. Cook for another 5 minutes, then serve immediately. Because each oven is unique, take care not to burn it.
Amount Per Serving Calories 488Total Fat 5gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 1459mgCarbohydrates 95gFiber 3gSugar 0gProtein 13g