Pizza
Serves 1
Directions
- 1Put 100 ml of water, 2 gr of dry yeast and a pinch of honey into a bowl.
- 2Put 100 ml of water, 2 gr of dry yeast and a pinch of honey into a bowl.
- 3Put 100 ml of water, 2 gr of dry yeast and a pinch of honey into a bowl.
- 4Mix it up a little bit and add 100 gr of flour.
- 5Mix it up a little bit and add 100 gr of flour.
- 6Mix it up a little bit and add 100 gr of flour.
- 7Mix it up for a couple of minutes.
- 8Mix it up for a couple of minutes.
- 9Mix it up for a couple of minutes.
- 10Rest it 1 hour at room temperature, then 16 to 24 in the fridge.
- 11Rest it 1 hour at room temperature, then 16 to 24 in the fridge.
- 12Rest it 1 hour at room temperature, then 16 to 24 in the fridge.
- 13Add 5 gr of salt in 10 gr of cold water.
- 14Add 5 gr of salt in 10 gr of cold water.
- 15Add 5 gr of salt in 10 gr of cold water.
- 16Melt the salt and add 60 grams of flour in the polish.
- 17Melt the salt and add 60 grams of flour in the polish.
- 18Melt the salt and add 60 grams of flour in the polish.
- 19Mix it up until is all together.
- 20Mix it up until is all together.
- 21Mix it up until is all together.
- 22Work the dough with a few finger.
- 23Work the dough with a few finger.
- 24Work the dough with a few finger.
- 25Let it rest for 15 minutes.
- 26Let it rest for 15 minutes.
- 27Let it rest for 15 minutes.
- 28Let it rest for 1 hour to 2 hours room temperature.
- 29Let it rest for 1 hour to 2 hours room temperature.
- 30Let it rest for 1 hour to 2 hours room temperature.
- 31Stretch the dough.
- 32Stretch the dough.
- 33Stretch the dough.
- 34Add little bit of flour on top of the dough.
- 35Add little bit of flour on top of the dough.
- 36Add little bit of flour on top of the dough.
- 37Add pesto, pecorino cheese and mozzarella.
- 38Add pesto, pecorino cheese and mozzarella.
- 39Add pesto, pecorino cheese and mozzarella.
- 40Cook in the oven.
- 41Cook in the oven.
- 42Cook in the oven.
- 43Add high quality ham and fresh basil.
- 44Add high quality ham and fresh basil.
- 45Add high quality ham and fresh basil.
- 46Add extra virgin olive oil.
- 47Add extra virgin olive oil.
- 48Add extra virgin olive oil.
Ingredients
- 100 ml water
- 100 ml water
- 100 ml water
- 2 gr dry yeast
- 2 gr dry yeast
- 2 gr dry yeast
- 100 gr flour
- 100 gr flour
- 100 gr flour
- pinch honey
- pinch honey
- pinch honey
- 10 gr cold water
- 10 gr cold water
- 10 gr cold water
- 5 gr salt
- 5 gr salt
- 5 gr salt
- 60 gr flour
- 60 gr flour
- 60 gr flour
- pesto genovese
- pesto genovese
- pesto genovese
- pecorino cheese
- pecorino cheese
- pecorino cheese
- fresh mozzarella
- fresh mozzarella
- fresh mozzarella
- high quality ham
- high quality ham
- high quality ham
- fresh basil
- fresh basil
- fresh basil
- extra virgin olive oil
- extra virgin olive oil
- extra virgin olive oil
Equipment
bowlspoonovenspatulapizza peel
Tips
- Every flour is different, so it might be more sticky to you.
- If you be gentle of the pizza, the pizza will be gentle to you.