(makes dough for 4 pizzas, each one about 12 inches in diameter):
*A note on the flour: In Italy, pizzerias in Italy use the most highly-refined and finest-ground flour available. However an all-purpose flour should work just as well!
1. Sprinkle the yeast into a medium bowl with the warm water. Warm water is the kind the yeast likes best. Stir until the yeast dissolves.
2. Place almost all of the flour on the table in the shape of a volcano.
3. Pour the yeast-and-warm-water mix, along with the other ingredients, into the “crater” of the volcano.
4. Knead everything together for 10 to 15 minutes until the dough is smooth and elastic, keeping your surface floured.
5. Grease up a bowl with some olive oil and put the dough inside. Turn the dough around so the top is slightly oiled.
6. Cover the bowl and put the dough aside to let it rest for at least four or five hours.
7. Preheat the oven to about 400°F, or about 200°C.
8. Dump the dough out of the bowl and back onto the floured surface. Punch it down, getting rid of any bubbles.
9. Divide the dough in half and let it rest for a few minutes.
10. Roll each section into a 12-inch disc. Now’s your chance to decide how thick you want your pizza to be! Do you want it pizza alta (Neapolitan-style) or pizza bassa (Roman-style)? Just remember, your crust will puff up a little bit as it’s baked!
11. Transfer the dough onto an oiled pizza pan or baking sheet.
12. Add tomato sauce, if you want or you could do without tomato sauce. Brush the edges of the crust with a little bit of olive oil.
13. Bake each pizza for about 10 minutes, then add mozzarella cheese (sliced or grated) on top, as well as any other ingredients.
14. Let the pizzas bake until the crust is browned and the cheese is melted. By lifting up the pizza to peek underneath, you can make sure the bottom has browned, too.
15. Remove your pizzas from the oven.
Now sit and enjoy! Shop the Buschbeck Pizza Oven Insert Now
Dive straight into the feedback!Login below and you can start commenting using your own user instantly