Proper Italian Pizza from Scratch
Ingredients: 00 pizza flour, cold tap water, dry yeast, salt, fine semolina · 1680 min cook time · 350kcal · ~₩13,900
Ingredients
1000g 00 pizza flour, 700ml cold tap water, 0.5teaspoon dry yeast, 5teaspoons salt, 50g fine semolina, 300g mozzarella tomato, 10g basil, 300g fresh mozzarella, 10ml premium oil
Instructions
1. Pour 700 ml of cold tap water into the mixer. Add about two handfuls of flour, five teaspoons of salt, and half a teaspoon of dry yeast. Start the mixer to activate the yeast. The initial flour provides food for the yeast, preventing the salt from affecting it.
2. Gradually add the remaining flour, about half at a time initially, then one spoon at a time, allowing the dough to mix thoroughly. Aim for a dough temperature between 23 and 26 degrees Celsius. If mixing by hand, add flour slowly and ensure the dough is well combined.
3. Once the dough is ready and at the perfect temperature (around 25 degrees Celsius), remove it from the mixer. Spread fine semolina on your work surface to prevent sticking. If using individual airtight plastic containers, add a drop of oil to each.
4. Using a scale, divide the dough into balls weighing between 250 and 270 grams each. This recipe yields six pizzas at 270g each, or seven pizzas (six at 250g and one 200g for dessert pizza).
5. Shape the pizza balls by gently folding the dough to close the bottom. Ensure your hands are clean to prevent the dough from sticking. Place the shaped pizza balls on the semolina-dusted tray or into individual containers.
6. Place the pizza balls in the fridge to ferment for 16 to 24 hours. Four hours before you plan to stretch the first pizza, remove the balls from the fridge and let them come to room temperature, covered.
7. To stretch the pizza, dust your work surface and the pizza ball with fine Italian semolina. Gently remove the pizza ball from its container or tray. Place it on the semolina.
8. Press the dough in the middle and towards the edges, avoiding pressing on the very edges to create a puffy crust. You can use the Neapolitan stretch or simply let gravity stretch the dough by rotating it. To remove excess semolina, hold the dough with your hands flat to avoid making holes.
9. Quickly add toppings: mozzarella tomato, basil, and fresh mozzarella (which has been pre-cut and drained to remove excess water). Drizzle with premium oil.
10. Bake the pizza in an oven preheated to 350 degrees Celsius until cooked.
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