Serves 1
Directions
- 1Add 300g of water to a bowl.
- 2Add 5g of yeast.
- 3Add 5g of honey.
- 4Mix.
- 5Add 300g of flour.
- 6Mix until it is all one dough.
- 7Cover up, and make some holes so it can breathe.
- 8Let it rest at room temperature for 1 hour, and then 16-24 hours in the fridge.
- 9Add poolish.
- 10Add 700g of water.
- 11Add 1100g of flour.
- 12Add 30g of salt.
- 13Put the poolish in the machine.
- 14Take out a cup of cold water from the 700g of water and reserve.
- 15Pour the remaining water in the machine.
- 16Set up the timer at 20 minutes and turn it on at speed one.
- 17Add all the flour.
- 18Wait a few seconds and add the 30g of salt.
- 19Do not pass the 20 minutes mixing. Don't go anywhere.
- 20Wait until the dough absorbs all the flour, so is going to be all one piece.
- 21Add cold water little by little and speed up the machine a little bit.
- 22Let's put olive oil on the counter because we're about to take it out.
- 23Like a cheese, cut the dough to remove it, not pull.
- 24With some olive oil, top tap on top the dough
- 25Grab from the bottom and look the structure, it´s like a rubber.
- 26We do a fold "kamicha" and then put it not all on one piece, little sections.
- 27Flip it over, this part is gonna stay always on top from now on, try to make a big ball.
- 28Put a little bit of olive oil on top and top tap on top.
- 29Wait for 15 minutes.
- 30The dough was relaxed.
- 31Cut the dough and add some flour to a box.
- 32Place it down four finger apart from the dough.
- 33Let it rest for 1 to 2 hours at room temperature. It needs to double up in size.
- 34In the tomato sauce, put the canned tomatoes, 2 pinch of salt, few leaves of basil, extra virgin olive oil.
- 35Put the tomato sauce on the dough, small circles and then bigger.
- 36Put some fresh basil and fresh mozzarella.
- 37Grate some parmesan cheese and go on top.
- 38Add some olive oil.
- 39Pinch, put a little bit of flour and slide the pizza under.
- 40Put the pizza in the oven.
Ingredients
- 300 g water
- 5 g yeast
- 5 g honey
- 300 g flour
- poolish
- 700 g water
- 1100 g flour
- 30 g salt
- can canned tomatoes
- 2 pinches salt
- basil leaves
- extra virgin olive oil
- fresh mozzarella
- parmesan cheese
- semolina and AP flour
- extra virgin olive oil
Equipment
bowlspoonplastic wrapknifekitchen machinespatulascalepizza peelpizza oven
Tips
- Don't destroy the gluten that we are going to build
- Don't pass 20 minutes
- Don't go anywhere, you have to stay here
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