When looking for the perfect pizza recipe online, it is hard to find a more convincing sounding address than www.pizza.it. And the recipe I discovered there certainly lives up to the site’s name!
The site contains a section on how to make pizza of restaurant quality at home. It seems that the recipe that I originally used has been replaced by an even more professional looking one. Maybe I will give that one a try as well but in the meantime, I’m sharing my original discovery of the site.
As I mentioned in my previous post about pizza, there are several tips and tricks that take you closer to that pizza perfection. In my experience, the most important one is pazienza – both to knead the dough properly as well as to let it rest and rise for hours. In this recipe the kneading part is even more important (and a lot more time-consuming) than in my earlier pizza recipe. If you have an electric mixer at your disposal, I am sure you can speed up at the process. However, with my limited baking skills without the modern technology, it takes me almost an hour to knead this dough sufficiently. It also seems that the dough certainly improves when you store it in a fridge overnight.
Another critical component of your pizza success is cooking. This recipe contains a couple of tricks on how to imitate the impact of a proper pizza oven in case you do not have one at home (as is the case for the most of us I presume…). I have also noticed that sometimes the difference between a nice pizza and a fantastic one is about one minute in cooking time.
Thus, even if a pizza may be a simple enough thing to make, perfecting it is a very different matter! Let the great pizza hunt continue…
The Perfect Pizza – Candidate # 2
420 g (~6 dl) flour (preferably of type “00”, or alternatively of durum wheat)
2 dl warm water
4 g fresh yeast
10 g salt
Divide the flour into two equally sized portions. Mix the yeast in 1 dl of water. Combine the yeast water with one half of the flour. Knead thoroughly until you have obtained a smooth dough with some elasticity (at the beginning this may seem like an impossible task with the smallish amount of water but miraculously you will get there after some persistent kneading!). Mix the salt in 1 dl of water and combine it with the other half of the flour. Knead again thoroughly to obtain another dough of similar consistency to the one with yeast. Finally, combine these two doughs and knead even more (at this point, you may consider never making this pizza again, but trust me, you will change your mind after having the first bite of the end result!). The ready dough should be smooth, slightly moist, soft and elastic.
Store the dough in a fridge overnight (you may skip this step if you have lost your pazienza already at the kneading phase but this does improve the quality of your dough). On the following day, take the dough back to the room temperature (+23 C) and let it rise for 3 hours.
Place an oven tray into the oven and preheat the oven to its maximum temperature (I have used 250C). Roll out the dough into four large and thin rounds, using a rolling pin. Top the pizza bases with the tomato sauce. Place a pizza base on a parchment paper and move it to the hot oven tray. Bake it in the oven for 8-10 minutes. Take the pizza base briefly out of the oven and add the mozzarella di bufala and potential other toppings of your choice and drizzle it with some olive oil. Continue cooking the pizza for another 4-7 minutes.