Pizza

Dough for a domestic home oven

Pizza with Caputo Pizzeria flour

Traditionally everything is mixed using your hands.

First mix the salt into the water, than mix 10% (50g) of the flour into it.

Now insert the yeast (use 2g if it’s cold and 1g if it’s hot) and mix until it has vanished.

Afterwards put some flour into the water and stir until it has combined with the rest. Do so with the left over flour until a firm dough has been formed and all flour got absorbed.

Pour the olive oil over the dough if you are not using Caputo flour. Cover the dough and let it sit for 10-15 minutes.

Now fold the dough until it has a smooth surface.

Let it rest covered for aproximately an hour until it has doubled in size.

Now either put the whole dough into the fridge for 16 hours.

Or form 6 pizza balls and let them rest again for an hour and put those in the fridge.

Get the dough out 6 hours before you want to bake the pizza (3 hours if its warm). If you have not formed the balls yet do so 1 hour before you bake the pizza.

Preheat the oven at max temparature (e.g. 275C)

Press and form a dough ball to a nice round pizza with air in the crust.

If you are using a pizza steel or -stone put 1-2 Tbsp of pizza sauce onto it, use your peel to transfer it into the oven and prebake the pizza for 2 minutes.

Otherwise transfer the pizza dough on the back of your hands onto a baking paper on the grate, put tomato sauce on top, put the grate into the oven on the lowest rack and prebake the pizza for 4 minutes.

Get the pizza out, put the cheese and other ingredients on top, drizzle some olive oil over it and bake it for another 4 minutes (without the baking paper and on the highest rack if you are using the grate method).

Pizza sauce

Puree the tomatos using a handblender, add a pinch of salt and basil or oregano if you like.

If the mixture is too watery add some tomato puree to make it a slightly thick sauce.

Do not cook the sauce as it will cook in the oven.

Traditionally peeled tomatos are crushed by hand.