Pizza
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 together the lukewarm water and instant yeast. Set aside and let the yeast bloom (become bubbly) for about 10 minutes.
- 3Mix together the lukewarm water and instant yeast. Set aside and let the yeast bloom (become bubbly) for about 10 minutes.
- 4Mix 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.
- 5Mix 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.
- 6Mix 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.
- 7Place the kneaded dough into an oiled bowl and leave to rest in the fridge for 24-48 hours until it doubles in size.
- 8Place the kneaded dough into an oiled bowl and leave to rest in the fridge for 24-48 hours until it doubles in size.
- 9Place the kneaded dough into an oiled bowl and leave to rest in the fridge for 24-48 hours until it doubles in size.
- 10Remove the dough from the fridge, portion it into 4 balls, then cover and leave to rest for 4-6 hours until doubled in size.
- 11Remove the dough from the fridge, portion it into 4 balls, then cover and leave to rest for 4-6 hours until doubled in size.
- 12Remove the dough from the fridge, portion it into 4 balls, then cover and leave to rest for 4-6 hours until doubled in size.
- 13Drain the mozzarella by tearing it into small pieces and placing it in a sieve over a bowl.
- 14Drain the mozzarella by tearing it into small pieces and placing it in a sieve over a bowl.
- 15Drain the mozzarella by tearing it into small pieces and placing it in a sieve over a bowl.
- 16Open a can of peeled tomatoes and transfer them to a small bowl.
- 17Open a can of peeled tomatoes and transfer them to a small bowl.
- 18Open a can of peeled tomatoes and transfer them to a small bowl.
- 19Add a clove of garlic to the tomatoes and blend them to create a basic tomato sauce.
- 20Add a clove of garlic to the tomatoes and blend them to create a basic tomato sauce.
- 21Add a clove of garlic to the tomatoes and blend them to create a basic tomato sauce.
- 22Slice the chorizo into thin rounds.
- 23Slice the chorizo into thin rounds.
- 24Slice the chorizo into thin rounds.
- 25Take 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.
- 26Take 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.
- 27Take 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.
- 28Spread the tomato sauce evenly over the pizza base.
- 29Spread the tomato sauce evenly over the pizza base.
- 30Spread the tomato sauce evenly over the pizza base.
- 31Distribute the torn mozzarella pieces over the sauce.
- 32Distribute the torn mozzarella pieces over the sauce.
- 33Distribute the torn mozzarella pieces over the sauce.
- 34Add shredded cheese over the mozzarella.
- 35Add shredded cheese over the mozzarella.
- 36Add shredded cheese over the mozzarella.
- 37Grate parmesan cheese over the pizza.
- 38Grate parmesan cheese over the pizza.
- 39Grate parmesan cheese over the pizza.
- 40Place the sliced chorizo on top of the cheese.
- 41Place the sliced chorizo on top of the cheese.
- 42Place the sliced chorizo on top of the cheese.
- 43Transfer 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.
- 44Transfer 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.
- 45Transfer 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.
- 46Sprinkle the cooked pizza with some salt and pepper, and a grating of Parmesan before serving.
- 47Sprinkle the cooked pizza with some salt and pepper, and a grating of Parmesan before serving.
- 48Sprinkle the cooked pizza with some salt and pepper, and a grating of Parmesan before serving.
Ingredients
- 800 g Tipo 00 flour
- 800 g Tipo 00 flour
- 800 g Tipo 00 flour
- 480 ml lukewarm water
- 480 ml lukewarm water
- 480 ml lukewarm water
- 10 g instant yeast
- 10 g instant yeast
- 10 g instant yeast
- 20 g fine sea salt
- 20 g fine sea salt
- 20 g fine sea salt
- Mozzarella
- Mozzarella
- Mozzarella
- chorizo
- chorizo
- chorizo
- 400 g peeled tomatoes
- 400 g peeled tomatoes
- 400 g peeled tomatoes
- 1 clove garlic
- 1 clove garlic
- 1 clove garlic
- parmesan cheese
- parmesan cheese
- 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.