Updated: Apr 8, 2022
You have to start with the pizza dough to get a good pizza. The dough has to be made ahead of time. The recipe is for at least two 40-cm pizzas, or more, depending on how thin you roll the dough.
Cooking pizza is also very important. A week ago, I was invited by a friend to taste his homemade pizzas. I must say I was amazed by his Ooni portable oven. It heats up to about 500°C degrees in a very short time. It can cook your pizza in just 60 seconds! It has a pizza stone inside that gives you that delicious, crispy crust of a traditional wood-fired pizza oven.
280 gr High grade flour
420 gr Standard flour
1 tablespoon of sugar or honney
2 tablespoon of olive oil
🍷 Recommended Wine: Pond Paddock Pinot Noir
👩🏻🍳 Cuisine: Italian 🇮🇹
👨👩👧👧 Yield: 6 servings
Preparation: 30 minutes
Resting : 2 hours - 24 hours
😰 Level: easy
💰 Cost (NZ): $$$$
1. Combine the flour, sugar or honey, salt, yeast, and olive oil in a large bowl or in the bowl of an electric stand mixer. Add cool (20°C) water. With a large spoon or the paddle attachment of the electric mixer on low speed, mix until the dough comes together in a coarse ball, 2 to 3 minutes by hand or 1 to 2 minutes in the mixer. Let the dough rest, uncovered, for 5 minutes.
2. Knead the dough: If using an electric mixer, switch to the dough hook. Knead the dough for 2 to 3 minutes, either by hand on a lightly floured work surface or with the mixer’s dough hook on medium-low speed. As you knead, add more flour or water as needed to produce a ball of dough that is smooth, supple, and fairly tacky but not sticky.
3. Place in large bowl and cover with plastic wrap or tea-towel. Allow to ferment as long as possible (2-24 hours). Punch down dough now and then when you get the chance.
4. Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan as it will stretch when you transfer the dough. (make sure you oil your pan)
Remember: pineapple does not belong on pizza