The Ultimate Pizza Recipe

 1. The 24 Hour Artisan Dough

Ingredients:

500 g "Tipo " or bread flour
325 ml cold water
 7 g instant yeast 
10 g fine sea salt
 5 g extra virgin olive oil.

Mix:

Whisk flour and yeast. Dissolve salt in cold water, add oil, and gradually mix into the flour until a shaggy dough forms.

Knead:

Turn onto a counter and knead by hand for 10 minutes until smooth and elastic.

Ferment:

Place in an oiled bowl, cover tightly, and refrigerate for 24 to 48 hours for complex fermentation. 
2. The Uncooked San Marzano Sauce
Ingredients:

1 can whole peeled San Marzano tomatoes, 2 pinches of sea salt, 2 fresh basil leaves.

Preparation: 

Do not cook the sauce. Dump the canned tomatoes into a bowl and crush them with your clean hands or a potato masher until mostly smooth but slightly rustic. Stir in the salt and basil. The raw brightness will bake perfectly in the extreme heat.
3. The Assembly & Toppings
Cheese:

Use 150 g of freshly grated low moisture whole milk mozzarella for the stretchy base, topped with a few small, well drained clumps of fresh buffalo mozzarella for creamy pockets. 

Stretching:

Punch down the chilled dough and divide into two 250 g balls. Let them rest at room temperature for 2 hours. Using your fingertips (never a rolling pin, which deflates air bubbles), gently press the dough outwards into a 12 inch circle, leaving a slightly raised outer crust. 

Launch: 

Dust your pizza peel heavily with semolina flour. Lay the stretched dough on top. Quickly ladle 3-4 tablespoons of sauce, spread in a spiral, scatter the cheeses, and finish with a tear of fresh basil and a drizzle of olive oil.
4. The High Heat Bake
                            
Preheat:

Place a heavy duty pizza stone or steel on the middle rack. Crank your oven to its absolute maximum temperature (500°F to 550°F) for at least 45 minutes. 

Bake:

Launch the pizza directly onto the blazing hot stone. Bake for 8 to 10 minutes (or 2 to 3 minutes if using a specialized outdoor pizza oven) until the crust is deeply charred and blistered, and the cheese is bubbling and golden. 

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