Pâte à pizza PARFAITE

Serves 2
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Directions

  1. 1Start with 20cl of warm water and 2g of baker's yeast.
  2. 2Start with 20cl of warm water and 2g of baker's yeast.
  3. 3Start with 20cl of warm water and 2g of baker's yeast.
  4. 4Add a little bit of honey to feed the yeast and mix well to incorporate everything.
  5. 5Add a little bit of honey to feed the yeast and mix well to incorporate everything.
  6. 6Add a little bit of honey to feed the yeast and mix well to incorporate everything.
  7. 7Add 8g of salt and mix again.
  8. 8Add 8g of salt and mix again.
  9. 9Add 8g of salt and mix again.
  10. 10Add 250g of flour.
  11. 11Add 250g of flour.
  12. 12Add 250g of flour.
  13. 13Knead for 10 minutes.
  14. 14Knead for 10 minutes.
  15. 15Knead for 10 minutes.
  16. 16Work the dough again on a floured work surface.
  17. 17Work the dough again on a floured work surface.
  18. 18Work the dough again on a floured work surface.
  19. 19Put the dough in the bottom of a bowl to rest for 1 hour.
  20. 20Put the dough in the bottom of a bowl to rest for 1 hour.
  21. 21Put the dough in the bottom of a bowl to rest for 1 hour.
  22. 22After an hour, rework the dough again.
  23. 23After an hour, rework the dough again.
  24. 24After an hour, rework the dough again.
  25. 25Cut the dough into 2 portions (for 2 pizza bases or 1 very large pizza).
  26. 26Cut the dough into 2 portions (for 2 pizza bases or 1 very large pizza).
  27. 27Cut the dough into 2 portions (for 2 pizza bases or 1 very large pizza).
  28. 28Rework each portion into a ball and put them directly in the refrigerator.
  29. 29Rework each portion into a ball and put them directly in the refrigerator.
  30. 30Rework each portion into a ball and put them directly in the refrigerator.
  31. 31Leave the dough in the fridge for 12 to 24 hours.
  32. 32Leave the dough in the fridge for 12 to 24 hours.
  33. 33Leave the dough in the fridge for 12 to 24 hours.
  34. 34Take the dough out of the fridge about 1 to 2 hours before spreading.
  35. 35Take the dough out of the fridge about 1 to 2 hours before spreading.
  36. 36Take the dough out of the fridge about 1 to 2 hours before spreading.
  37. 37Put the dough in a bin and leave it aside for two hours.
  38. 38Put the dough in a bin and leave it aside for two hours.
  39. 39Put the dough in a bin and leave it aside for two hours.
  40. 40Spread the dough with your fingertips, using a little fine semolina, leaving nice little edges.
  41. 41Spread the dough with your fingertips, using a little fine semolina, leaving nice little edges.
  42. 42Spread the dough with your fingertips, using a little fine semolina, leaving nice little edges.
  43. 43Fill the pizza as you like, for example, with tomato sauce and mozzarella.
  44. 44Fill the pizza as you like, for example, with tomato sauce and mozzarella.
  45. 45Fill the pizza as you like, for example, with tomato sauce and mozzarella.
  46. 46Put the pizza in the oven on a preheated pizza plate at 240 degrees (or moderate heat in a traditional oven).
  47. 47Put the pizza in the oven on a preheated pizza plate at 240 degrees (or moderate heat in a traditional oven).
  48. 48Put the pizza in the oven on a preheated pizza plate at 240 degrees (or moderate heat in a traditional oven).
  49. 49Take it out, fill it with ham, and serve.
  50. 50Take it out, fill it with ham, and serve.
  51. 51Take it out, fill it with ham, and serve.

Ingredients

  • 20 cl warm water
  • 20 cl warm water
  • 20 cl warm water
  • 2 g baker's yeast
  • 2 g baker's yeast
  • 2 g baker's yeast
  • 1 little bit honey
  • 1 little bit honey
  • 1 little bit honey
  • 8 g salt
  • 8 g salt
  • 8 g salt
  • 250 g flour T00
  • 250 g flour T00
  • 250 g flour T00
  • 1 little bit tomato sauce
  • 1 little bit tomato sauce
  • 1 little bit tomato sauce
  • 1 little bit mozzarella
  • 1 little bit mozzarella
  • 1 little bit mozzarella
  • 1 little bit ham
  • 1 little bit ham
  • 1 little bit ham
  • 1 little bit fine semolina
  • 1 little bit fine semolina
  • 1 little bit fine semolina

Equipment

bowlfloured work surfacebinpizza plateoven

Tips

  • The rest time is super important.
  • If you struggle with the water-to-flour percentage, you can add more flour, but it will reduce the dough's elasticity and airiness.
  • Leave the dough in the fridge for 12 to 24 hours for a magnificent glutinous network.
  • Take the dough out of the fridge about 1 to 2 hours before spreading.
  • Spread with your fingertips using a little fine semolina, leaving nice little edges.
Pâte à pizza PARFAITE | Clip Recipe