Here’s the recipe we make at our pizza classes – it’s the classic Neapolitan recipe we use in wood burning ovens but can also make a great pizza in a regular home oven.
Dough ingredients (makes 6-8 pizzas)
- 1 kg 00 flour
- 600 ml water, room temperature
- 25 gr fine salt
- 2 gr fresh yeast
Toppings (per 250 gram pizza) to make a Margherita Pizza
- 80 gr canned plum or San Marzano tomatoes
- 80 gr fresh mozzarella (also called “for di latte”)
- A handful of fresh basil
- Grated parmigiano QB
- Extra virgin olive oil QB
How to make the dough
- Crush the yeast with your hands, submerged in the water, and stir till it’s fully dissolved.
- Start adding the flour, a little at a time, continuously mixing with one hand, keeping the other hand clean.
- Once all the flour has been added and you have a shaggy dough, (approximately 5 minutes), add the salt and knead it into the dough, Then transfer the dough to a lightly flour-dusted surface (e.g. kitchen counter or cutting board) and begin kneading.
- Do this for approximately 10 minutes, until the dough is smooth. You know it’s ready when you can press your finger into the dough and it bounces back into shape, without leaving a mark.
- Form a tight smooth ball of dough and place in a clean bowl, at least twice the size of the dough. Cover with plastic wrap or a heavy damp cloth, and let sit for 30-60 minutes before placing in the refrigerator.
- Allow the dough to ferment in the fridge for 1-3 days. The longer you let it ferment, the lighter and more digestible the pizza dough will be when it’s baked.
- 3-4 hours before you plan to making the pizza, remove the dough from refrigerator and let rise.
- 1 hr before baking, form the dough into 6-8 balls of pizza and allow them to rest 1 hr before stretching and baking. Spread them out as they will continue to expand.
How to make the pizza
- Preheat the oven on highest temperature it’ll go, typically 500°
- Dice the fior di latte in small pieces, or tear it up with your hands for a more rustic effect. Place in a colander in the sink so some of the water drains while you are preparing the pizza
- Pour tomatoes into a bowl and crush with your hands. Add a little fine sea salt, to taste, and set aside
- On a lightly floured surface, begin pressing the dough with your fingers, working out from the centre, so the air in the dough is pushed out the periphery, forming the crust. Do this once per side, then rotate the dough 90° and repeat
- Begin lightly stretching and rotating the dough for several minutes until you have a circular dough, 10-12 inches in diameter. When it’s done, give it a shake to get the excess flour, which can cause burning in the oven. Then gently transfer to a perforated pan (if using one; see notes)
- Spoon the tomatoes and spread evenly, spiralling outward with a large spoon. Then toss on a few basil leaves, and evenly spread out the mozzarella. Dust with Parmigiano, and finish with swirl of extra virgin olive oil.
- Bake for 6-9 minutes depending on the strength of your oven. Pizza crust and bottom should be slight golden brown when done.
- Remove from oven and let stand for a few minutes to cool off. Then slice in four and eat while still hot
Enjoy your pizza!
- Perforated pans work much better than regular ones. But for best results we recommend a good quality pizza stone. Heat the stone at 500° for an hour before baking and slide the pizza directly onto it. Its a good idea to get a small pizza peel to easily slide pizzas on and off the stone.
- If you find the mozzarella is caramelizing (turning a bit brown) when you bake the pizza, try baking the pizza dough with sauce only for 3-4 minutes, then taking out of the oven and adding basil, cheese, etc.
- If you are making a pizza bianca (no tomato sauce) follow the same recipe but add a little extra mozzarella and oil to prevent pizza from getting dry and brittle