Italy · Flour and Confectionery Products · High protein
Pizza
Pizza is one of the most popular dishes in the world, originating from Italy. It consists of a dough base, tomato sauce, cheese and a variety of toppings.
90 min 680 kcal 4 serves Advanced💪High protein🇮🇹Italy★★★★☆4.4· 5 reviews
Ingredients
ServingsMetric
- 500 gwheat flour
- 10 gdry yeast
- 1 tspsalt
- 1 tbspsugar
- 300 mlwarm water
- 2 tbspolive oil
- 400 gcanned tomatoes or tomato sauce
- 2 clovesgarlic
- 1 tbspolive oil
- 1 tspdried oregano
- 300 ggrated mozzarella
- 100 gsausage or ham
- 1 tomato
- additional toppings to taste
Method
- Combine flour, yeast, salt and sugar in a bowl. Make a well, pour in warm water and olive oil. Knead for about 10 minutes until smooth and elastic. Cover and leave in a warm place for 1-2 hours until doubled.
- For the sauce: heat olive oil, fry garlic until golden, add canned tomatoes, oregano, salt and pepper. Simmer over low heat for 15-20 minutes until thickened.
- Preheat the oven to 220°C. Roll out dough on a floured surface into a round or rectangular layer about 0.5 cm thick. Place on a parchment-lined baking tray.
- Brush dough with tomato sauce. Sprinkle with mozzarella and arrange chosen toppings.
- Bake for 15-20 minutes until the crust is golden and the cheese is melted and browned.
FAQ
The gluten hasn't relaxed yet. After kneading, let the dough rest 15–20 minutes before shaping. If it still fights back, cover it and rest another 10 minutes — don't force it or it will tear.
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Comments (4)
L'impasto è buono ma servono almeno 24 ore di lievitazione in frigo. Con il forno di casa al massimo viene decente, non come la pizzeria ma si mangia bene
Impasto a 70% di idratazione e lievitazione lunga in frigo - questa è la via. Ho un forno di casa normale ma con la pietra refrattaria viene quasi come in pizzeria. Temperature massima del forno e 4-5 minuti non di più.
Домашняя пицца никогда не будет как из настоящей печи при 400 градусах — смиритесь. Но можно приблизиться: разогрейте духовку на максимум с камнем или перевёрнутым противнем внутри хотя бы 40 минут. И тесто делайте за сутки, холодная ферментация даёт вкус, который никакие дрожжи-скоростники не дадут.
This pizza rewards patience. The cooling or setting time is there for a structural reason — cutting corners creates a result that looks the same but tastes disappointing. Let it rest fully.