To make a truly delicious pizza, two factors are essential:
- Flour of good quality
- Hot oven
The first is especially important! In recent years, finding the right flour has become easier, making homemade pizza much more accessible.
For classic Italian pizza, 00 flour from soft wheat is used. If it's hard to find, consider these alternatives:
- First-grade flour — has enough gluten for the elasticity of the dough.
- Large-grain flour (20% of the total mass) — adds lightness to the texture.
- Alternative replacement: 100 g of plain flour + 100 g of corn or potato starch.
Do not use high-grade flour - it is not suitable for pizza.
Pizza Dough:
- 800 g of first grade flour
- 200 g of grain flour or substitute (100 g flour + 100 g starch)
- 1 tbsp. of sea salt
- 14 g dry yeast (2 standard sachets)
- 1 tbsp. of cane sugar
- 650 ml of warm water
- 2 tbsp. of olive oil
Mix flour with salt and pour on the table with a slide. In the center, make a recess - “well”. In a separate bowl, mix the warm water, yeast and sugar and leave for 5 minutes for the yeast to activate. Pour the liquid mixture into the “well”, add the olive oil and gradually knead the dough, collecting the flour from the edges. Knead for 10 minutes until the dough is soft, elastic and smooth. Form a ball, place in a bowl greased with olive oil, cover with cling film and leave for 20 minutes. When the dough has risen a little, divide it into several parts, roll it to a thickness of 0.4-0.5 cm and leave for 2-3 minutes. Preheat the oven to maximum (250-260°C). It is ideal to bake pizza on a stone or grill. Bake for 7-10 minutes until the dough is golden brown.
Tomato sauce:
- 500 g of tomato paste (without impurities)
- 2 cloves of garlic
- A bunch of fresh basil
- Sea salt, black pepper
- 2 tbsp of olive oil
Finely chop the garlic and fry it in olive oil. Add tomato paste, chopped basil, salt and pepper. Simmer on low heat under the lid for 7-8 minutes.
That's all! Add your favorite ingredients — mozzarella, prosciutto, mushrooms, arugula, or something special.
Enjoy)
Pizza Dough:
- 800 g of first grade flour
- 200 g of grain flour or substitute (100 g flour + 100 g starch)
- 1 tbsp. of sea salt
- 14 g dry yeast (2 standard sachets)
- 1 tbsp. of cane sugar
- 650 ml of warm water
- 2 tbsp. of olive oil
Mix flour with salt and pour on the table with a slide. In the center, make a recess - “well”. In a separate bowl, mix the warm water, yeast and sugar and leave for 5 minutes for the yeast to activate. Pour the liquid mixture into the “well”, add the olive oil and gradually knead the dough, collecting the flour from the edges. Knead for 10 minutes until the dough is soft, elastic and smooth. Form a ball, place in a bowl greased with olive oil, cover with cling film and leave for 20 minutes. When the dough has risen a little, divide it into several parts, roll it to a thickness of 0.4-0.5 cm and leave for 2-3 minutes. Preheat the oven to maximum (250-260°C). It is ideal to bake pizza on a stone or grill. Bake for 7-10 minutes until the dough is golden brown.
Tomato sauce:
- 500 g of tomato paste (without impurities)
- 2 cloves of garlic
- A bunch of fresh basil
- Sea salt, black pepper
- 2 tbsp of olive oil
Finely chop the garlic and fry it in olive oil. Add tomato paste, chopped basil, salt and pepper. Simmer on low heat under the lid for 7-8 minutes.
That's all! Add your favorite ingredients — mozzarella, prosciutto, mushrooms, arugula, or something special.
Enjoy)
