Pizza

Name: Pizza
Yield: 4 servings
Cuisine: Italian
Ingredients: 800 g Tipo 00 flour; 480 ml lukewarm water; 10 g instant yeast; 20 g fine sea salt; Mozzarella; chorizo; 400 g peeled tomatoes; 1 clove garlic; parmesan cheese

Serves 4

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Pizza

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Serves 4

Directions

1Mix together the lukewarm water and instant yeast. Set aside and let the yeast bloom (become bubbly) for about 10 minutes.
2Mix the Tipo 00 flour and fine sea salt in a bowl, then pour in the yeast mixture. Knead for 10-12 minutes until smooth and elastic, using the window pane test to check for readiness.
3Place the kneaded dough into an oiled bowl and leave to rest in the fridge for 24-48 hours until it doubles in size.
4Remove the dough from the fridge, portion it into 4 balls, then cover and leave to rest for 4-6 hours until doubled in size.
5Drain the mozzarella by tearing it into small pieces and placing it in a sieve over a bowl.
6Open a can of peeled tomatoes and transfer them to a small bowl.
7Add a clove of garlic to the tomatoes and blend them to create a basic tomato sauce.
8Slice the chorizo into thin rounds.
9Take a portion of the dough, sprinkle some semolina on the counter, and use your hands to press the dough ball into a disc, starting in the middle and working outwards to form the pizza base.
10Spread the tomato sauce evenly over the pizza base.
11Distribute the torn mozzarella pieces over the sauce.
12Add shredded cheese over the mozzarella.
13Grate parmesan cheese over the pizza.
14Place the sliced chorizo on top of the cheese.
15Transfer the prepared pizza to a preheated pizza oven using a pizza peel and cook until the crust is golden brown and the cheese is bubbly.
16Sprinkle the cooked pizza with some salt and pepper, and a grating of Parmesan before serving.

Ingredients

800 g Tipo 00 flour
480 ml lukewarm water
10 g instant yeast
20 g fine sea salt
Mozzarella
chorizo
400 g peeled tomatoes
1 clove garlic
parmesan cheese

Equipment

bowlplastic wrapdough cutterbaking traysievecan openermini food processorcutting boardknifepizza peelpizza ovengrater

Tips

The longer the dough proofs (24-48 hours), the more flavor it will develop.
When shaping the pizza base, start pressing from the middle and work outwards.
If using a regular oven, preheat a baking sheet to the highest heat possible and cook for 6-8 minutes until crisp on the bottom and the crust is golden brown.

Pizza

Serves 4

tiktok.com

Pizza

tiktok.com

Serves 4

Directions

1Mix together the lukewarm water and instant yeast. Set aside and let the yeast bloom (become bubbly) for about 10 minutes.
2Mix the Tipo 00 flour and fine sea salt in a bowl, then pour in the yeast mixture. Knead for 10-12 minutes until smooth and elastic, using the window pane test to check for readiness.
3Place the kneaded dough into an oiled bowl and leave to rest in the fridge for 24-48 hours until it doubles in size.
4Remove the dough from the fridge, portion it into 4 balls, then cover and leave to rest for 4-6 hours until doubled in size.
5Drain the mozzarella by tearing it into small pieces and placing it in a sieve over a bowl.
6Open a can of peeled tomatoes and transfer them to a small bowl.
7Add a clove of garlic to the tomatoes and blend them to create a basic tomato sauce.
8Slice the chorizo into thin rounds.
9Take a portion of the dough, sprinkle some semolina on the counter, and use your hands to press the dough ball into a disc, starting in the middle and working outwards to form the pizza base.
10Spread the tomato sauce evenly over the pizza base.
11Distribute the torn mozzarella pieces over the sauce.
12Add shredded cheese over the mozzarella.
13Grate parmesan cheese over the pizza.
14Place the sliced chorizo on top of the cheese.
15Transfer the prepared pizza to a preheated pizza oven using a pizza peel and cook until the crust is golden brown and the cheese is bubbly.
16Sprinkle the cooked pizza with some salt and pepper, and a grating of Parmesan before serving.

Ingredients

800 g Tipo 00 flour
480 ml lukewarm water
10 g instant yeast
20 g fine sea salt
Mozzarella
chorizo
400 g peeled tomatoes
1 clove garlic
parmesan cheese

Equipment

bowlplastic wrapdough cutterbaking traysievecan openermini food processorcutting boardknifepizza peelpizza ovengrater

Tips

The longer the dough proofs (24-48 hours), the more flavor it will develop.
When shaping the pizza base, start pressing from the middle and work outwards.
If using a regular oven, preheat a baking sheet to the highest heat possible and cook for 6-8 minutes until crisp on the bottom and the crust is golden brown.