How do you make pizza at home like in a pizzeria?
We are Italians and, from north to south, everyone likes pizza. During the lockdown period, we all tried our hand at preparing pizza and then? Is it more comfortable to go and eat it in a pizzeria or were your results not satisfactory?
Yes, it seems like a simple preparation but there are some fundamental steps for the success of a good pizza. But don't worry, I have prepared this article in collaboration with an expert pizza maker, so you just need to follow directions and steps, use healthy and genuine ingredients, starting with stone-ground flour and... You will look forward to inviting friends and family to your home to let them enjoy your pizza like in a pizzeria.
We, at home, are always in a hurry, we would like to have the dough ready in a moment and only more to roll out in the pan, and then the oven... the one at home reaches a maximum temperature of 250°C while in the pizzeria, in the wood-fired or electric oven, the temperatures are much higher and cooking times halved...
INGREDIENTS 400 g soft wheat flour Pizza100 g durum wheat flour350 ml water1.5 g Natural brewer's yeast10 g saltextra virgin olive oil
GUIDELINES DOUGH PREPARATIONIn a large bowl, combine the flours and mix well with your hands, so as to oxygenate them, add dry brewer's yeast and mix everything well again. Gradually add the water (it should have a temperature that is neither too cold nor too hot, lukewarm, approximately around 20°) and knead with your hands always inside the bowl. Continue to add water and close the dough, always kneading inside the bowl, keeping aside 10% to be used later. Transfer the dough to a work surface, slowly take in the remaining water, a little at a time, kneading by hand for a few minutes (lightly flour the work surface if necessary). The movement to be made to knead is always the same: take the dough with both hands, lift it from the surface, place the dough "feet and then head" or the two ends of the dough, then take again with both hands in the opposite direction and proceed in the same way. Add a dash of extra virgin olive oil and let it absorb.
RESTING THE DOUGHLet the dough rest on the work surface, covered with the previously used bowl or a kitchen towel, for at least 30 minutes.
CONCLUSION OF THE DOUGHRemove the bowl or tea towel. Add the salt slowly to prevent lumps of salt from forming, and always knead in the same motion. The salt "pulls" the water out of the dough, in fact if you touch the dough it is moist, this moisture is good, it goes to make the gelatinization of the mass, which then gives the caramelization of the sugars. The mass is done, it has taken consistency and shape.
RISETransfer the dough to a container (the one in which we kneaded previously can also work), cover with a cloth or cling film and let rise at room temperature for at least 6-7 hours.
DIVIDING THE DOUGHTransfer the dough to a lightly floured work surface and divide into masses, of the same or different weight depending on the size of the baking trays you have available. With this dose you will have to obtain a classic rectangular baking pan or two round pans of about 30 cm. Knead the masses with the same procedure for a few minutes. Once the "balls" have been formed, let them rest covered with a cloth for another 30 minutes on the work surface. (If you don't plan to use all the masses you can put some of them in the refrigerator, in a closed container, for up to 2 days.)
ROLLING OUT THE DOUGHGenerously flour the work surface with durum wheat flour (this flour is more grainy and makes it much easier to roll out the dough), take the dough and spread it with your hands; with your fingers press on the entire edge of the dough. Always with your hands, and never with a rolling pin, spread the dough slowly by rotating it slightly to facilitate the procedure. Grease the pan with a dash of oil (very little oil is needed). Take the dough on one side, place it on the palm of your hand, take the other end of the dough and place it on your forearm, in this way it will be easy to support it and position yourself on top of the pan because the dough is well supported: place the dough on the pan and spread again until it is completely covered, with one hand hold the dough and with the other stretch with gentle movements. Lightly grease the surface of the pasta with extra virgin olive oil (not too much because otherwise it will burn during cooking) including the edges.
COOKINGPreheat the oven to the maximum temperature (usually the oven at home reaches 250°C) and in the meantime let the dough rest in the pan. Pizza, in a pizzeria where the oven reaches much higher temperatures, cooks in just a few minutes and therefore the pizza maker seasoned it with all the necessary ingredients; At home, on the other hand, cooking times are longer and it is necessary to season in several times. To obtain the classic red pizza it is necessary to cover the dough with tomato puree (without oregano because otherwise it burns during cooking), to obtain the white pizza we do not add anything but bake it like this, with only a drizzle of oil on the surface. BAKE ON THE BOTTOM OF THE OVEN (or on the lowest shelf) FOR 10-15 MINUTES, after 10 minutes it is necessary to check because the cooking depends a lot on the oven and the thickness of the dough. BUBBLES FORM, THE PASTE GROWS AND TAKES ON COLOR. REMOVE FROM THE OVEN AND SEASON with cheeses, vegetables, cherry tomatoes and anything you can think of and have available according to your taste. BAKE AGAIN IN THE TOP OF THE OVEN FOR ANOTHER 5 MINUTES until the toppings are cooked. Remove from the oven, add the oregano and serve.
We are Italians and, from north to south, everyone likes pizza. During the lockdown period, we all tried our hand at preparing pizza and then? Is it more comfortable to go and eat it in a pizzeria or were your results not satisfactory?
Yes, it seems like a simple preparation but there are some fundamental steps for the success of a good pizza. But don't worry, I have prepared this article in collaboration with an expert pizza maker, so you just need to follow directions and steps, use healthy and genuine ingredients, starting with stone-ground flour and... You will look forward to inviting friends and family to your home to let them enjoy your pizza like in a pizzeria.
We, at home, are always in a hurry, we would like to have the dough ready in a moment and only more to roll out in the pan, and then the oven... the one at home reaches a maximum temperature of 250°C while in the pizzeria, in the wood-fired or electric oven, the temperatures are much higher and cooking times halved...
INGREDIENTS
400 g soft wheat flour Pizza
100 g durum wheat flour
350 ml water
1.5 g Natural brewer's yeast
10 g salt
extra virgin olive oil
GUIDELINES
DOUGH PREPARATION
In a large bowl, combine the flours and mix well with your hands, so as to oxygenate them, add dry brewer's yeast and mix everything well again. Gradually add the water (it should have a temperature that is neither too cold nor too hot, lukewarm, approximately around 20°) and knead with your hands always inside the bowl. Continue to add water and close the dough, always kneading inside the bowl, keeping aside 10% to be used later. Transfer the dough to a work surface, slowly take in the remaining water, a little at a time, kneading by hand for a few minutes (lightly flour the work surface if necessary). The movement to be made to knead is always the same: take the dough with both hands, lift it from the surface, place the dough "feet and then head" or the two ends of the dough, then take again with both hands in the opposite direction and proceed in the same way. Add a dash of extra virgin olive oil and let it absorb.
RESTING THE DOUGH
Let the dough rest on the work surface, covered with the previously used bowl or a kitchen towel, for at least 30 minutes.
CONCLUSION OF THE DOUGH
Remove the bowl or tea towel. Add the salt slowly to prevent lumps of salt from forming, and always knead in the same motion. The salt "pulls" the water out of the dough, in fact if you touch the dough it is moist, this moisture is good, it goes to make the gelatinization of the mass, which then gives the caramelization of the sugars. The mass is done, it has taken consistency and shape.
RISE
Transfer the dough to a container (the one in which we kneaded previously can also work), cover with a cloth or cling film and let rise at room temperature for at least 6-7 hours.
DIVIDING THE DOUGH
Transfer the dough to a lightly floured work surface and divide into masses, of the same or different weight depending on the size of the baking trays you have available. With this dose you will have to obtain a classic rectangular baking pan or two round pans of about 30 cm. Knead the masses with the same procedure for a few minutes. Once the "balls" have been formed, let them rest covered with a cloth for another 30 minutes on the work surface. (If you don't plan to use all the masses you can put some of them in the refrigerator, in a closed container, for up to 2 days.)
ROLLING OUT THE DOUGH
Generously flour the work surface with durum wheat flour (this flour is more grainy and makes it much easier to roll out the dough), take the dough and spread it with your hands; with your fingers press on the entire edge of the dough. Always with your hands, and never with a rolling pin, spread the dough slowly by rotating it slightly to facilitate the procedure. Grease the pan with a dash of oil (very little oil is needed). Take the dough on one side, place it on the palm of your hand, take the other end of the dough and place it on your forearm, in this way it will be easy to support it and position yourself on top of the pan because the dough is well supported: place the dough on the pan and spread again until it is completely covered, with one hand hold the dough and with the other stretch with gentle movements. Lightly grease the surface of the pasta with extra virgin olive oil (not too much because otherwise it will burn during cooking) including the edges.
COOKING
Preheat the oven to the maximum temperature (usually the oven at home reaches 250°C) and in the meantime let the dough rest in the pan. Pizza, in a pizzeria where the oven reaches much higher temperatures, cooks in just a few minutes and therefore the pizza maker seasoned it with all the necessary ingredients; At home, on the other hand, cooking times are longer and it is necessary to season in several times. To obtain the classic red pizza it is necessary to cover the dough with tomato puree (without oregano because otherwise it burns during cooking), to obtain the white pizza we do not add anything but bake it like this, with only a drizzle of oil on the surface. BAKE ON THE BOTTOM OF THE OVEN (or on the lowest shelf) FOR 10-15 MINUTES, after 10 minutes it is necessary to check because the cooking depends a lot on the oven and the thickness of the dough. BUBBLES FORM, THE PASTE GROWS AND TAKES ON COLOR. REMOVE FROM THE OVEN AND SEASON with cheeses, vegetables, cherry tomatoes and anything you can think of and have available according to your taste. BAKE AGAIN IN THE TOP OF THE OVEN FOR ANOTHER 5 MINUTES until the toppings are cooked. Remove from the oven, add the oregano and serve.
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