I have just made one of my best pizzas ever! As you have asked me some advice about it, here you are! Home-made pizza is not very easy to prepare. I mean, it is always good, but sometimes it is different from what we expected! Moreover, our house oven is not the same as those in the pizza restaurants-genuine Neapolitan pizza restaurants must be equipped with wood fired ovens. Mine tries to do its best: you have to know your oven well to take full advantage of it.
This is another method to bake pizza; it is more rustic and the rising process is shorter than the traditional one. I think it is really toothsome!
You may easily find all the ingredients at the supermarket, in any mills or organic food shops:
Does pizza make you get fat?
Pizza is definitely a whole meal rich in calories. It provides you with all the nutrients of a meal: carbs, in the dough, the vegetable (tomatoes), the fat and proteins of the mozzarella cheese and oil. The calorie intake closely depends on the topping.
So, have a moderate serving of pizza with simple topping once a week. Combine it with a sugar-free drink, or water. Unfortunately pizza isn’t well paired with beer, because this combination may activate an unpleasant fermentation process in your stomach and you will feel heavy and bulging the following day.
Complete your meal with a nice crispy green salad which provides you with the right serving of fibers.
And the following day, have a walk. So, pizza will be a pleasant memory, not a heavy meal to be afraid of.
How can you knead the pizza dough?
First, combine the flour with the yeast and place it on the table in the shape of a volcano, or into a big mixing bowl. Mix it with a spoon, a wooden spatula or with your hands directly. Secondly, add the water: only when the mixture is well combined add salt and oil.
Why is my dough sticky?
If it is too sticky, there is too much water, add some flour a little a time not to make the dough too tough. You may also use a kneader (such as kitchenaid): first, start it at low speed, then gradually increase the speed.
What is the rising process like?
Place the dough into an oiled bowl, cover it with a tea-towel and let not rise for at least 1 hour and a quarter at room temperature, far from air streams. I usually put it into the switched off and close oven.
Now, flour a pastry board and knead the dough to make it stronger: it must incorporate some air. Roll it out in the shape of a rectangle. Fold in two, flatten and rotate it at the right angles and fold it in two again. Repeat this operation three or four times, at least, the drogue will get richer in air, and dry. I usually make this operation only once, but 3 times would guarantee the best result; the dough should sit to rest about 15-20 minutes after every folding process
Can pasta dough rise too long?
The rising process takes long time and a lot of patience: it depends on the strength of the flour you have used. Some rising processes are very short, other ones longer. The rising of my dough takes about one day, so start making it on Saturday afternoon, if you want to eat pizza on Sunday evening: the dough will be crunchy light and easy to digest.
However, if it rises too much, it may tear and go flat when you roll it out onto the baking sheets. Hence, it won’t rise properly during the baking.
So, roll it into a ball and set aside for 8 hours in an oiled bowl as big as the double of the dough where it will have enough room to expand comfortably. Cover it with clinging film and put it into the lowest part of the fridge to keep the rising process under control.
Should I cook pizza dough first?
Definitely not! Otherwise you will have a stuffed flat bread! Pizza is something else! The ingredients must be evenly combined. Take the dough out of the fridge and let it stand for 10 minutes at room temperature.
Flour a pastry board and carefully roll the dough out: do not use the rolling pin, only your hands because it may tear or strain. If it is too sticky, oil your hands and add a little flour; push it with your fingertips to the shape the baking sheet.
Top to taste and bake at the highest temperatures for about 20 minutes.
Fast and easy Italian Pizza Margherita
First, the dough-for a 10’’ (26cm) round pizza baking sheet
- 300 gr
flour type 1 (Strong bread flour)
- 150 gr
flour type 0 (Plain flour)
- 50 gr
durum wheat semolina
- 20 gr
active dry yeast
- 280 gr
- 3 tbsp extra virgin olive oil
- 3 tsp salt
For the topping
- Fresh basil
- Sift and combine the three types of flour; place them onto a pastry board in the shape of a volcano, where you put the water with the melted yeast, the oil, and start kneading vigorously. Warm your muscles up, because you have to knead for about 10 minutes for the best result. As an alternative you can mix everything in a dough kneader or a mixer.
- Place the dough into an oiled bowl and let rise for 2 hours in a warm place far from air streams-it should triple its volume.
- Oil your hands and roll out the dough onto the baking sheet.
- Pour only the tomato puree and the salt.
- Pre-heat the oven at 200-220°C (392°F) and bake the pizza for 5 minutes on the lowest rack of the oven (position 1).
- Take it out of the oven and add mozzarella cheese and basil.
- Bake on the middle rack.
- It usually takes about 10-15 minutes to cook pizza-but carefully check for its doneness before serving. Fully enjoy your thin and crunchy pizza.
Do you fancy a fluffier pizza? Follow this method.
Do you fancy a thicker and fluffier pizza? Do not add any oil in the dough, but increase the quantity of water (about 320g). Knead well and roll the dough out on an oiled baking sheet. Let it rise in the baking sheet under a wet tea-towel. You won’t regret it!