Pizza is probably the most popular food in the world and there are a thousand good and bad versions. I believe the Italians know best though, so I learned from them until I perfected this dough recipe. Because it's up to the test :) It's not easy to copy it at home without it turning out similar to the one in pizzerias with professional refrigerators and wood-burning ovens. This recipe is the closest to that, and my family members agree that this pizza can be compared to them:) And I myself am a huge pizza lover, you're so big, pizza is one of my 3 favorite dishes, which says that I wouldn't dare to recommend one that is not great. And yes, I like Napolitana, thin in the middle, with soft airy edges. It's a bit of a wait while it's being made, but it's not hard at all, it's just a matter of a few key tricks!
RECIPE
The pre-fermented part of the dough (poolish) is made the day before:
-150ml of water
- 150g of flour
-5g of dry yeast
- a spoonful of honey
Mix all the ingredients in a bowl, close and keep at room temperature for 1 hour, then put in the fridge and keep until the next day (at least 15 hours).
Dough:
- Pre-fermented part (Poolish)
-350ml of water
-650g flour (type 00 is ideal, if you don't have it, then regular multipurpose flour)
-3 teaspoons of salt
Put the pre-fermented dough (poolish) that we made the day before into the water and mix well until it dissolves in the water completely. Then add half the amount of flour, mix, then salt and the rest of the flour. Knead the dough by hand until the end. It must be sticky. Cover and leave for 15 minutes. Lubricate your hands with oil and lift the dough and gently knead it from below, folding the edges inwards to get a large round ball. A few strokes are enough, do not knead like when we make other doughs. Return it to the bowl, cover and leave for 30 minutes. After this, take out the dough on the work surface and coat it with oil. Divide into 5 parts with a sharp spatula or knife and make a noodle from each by gently pulling the edges inward. Put each of these noodles in a tray that we have previously floured and coat them with oil. Cover with plastic foil to prevent air from entering and keep for 2 hours.
After an hour and a half, remove the rack from the oven and instead of it, put the largest tray upside down and turn it on to the highest setting. It is necessary to heat the oven for a long time at the highest temperature in order to get the closest effect of a pizza oven.
Gently remove the noodles with a thin spatula and place in a plate with flour on one side and then on the other. Then on the parchment paper, on which we roll out the dough gently with our fingers from the middle, pushing it towards the edges, then stretching the edges. Then in the air on the hands. It is not difficult because the dough is already very elastic. Place back on parchment paper.
First put the tomato sauce (tomato sauce) on top, then mozzarella or cheese, ham, bacon, mushrooms if desired... Take the hot baking sheet out of the oven and quickly transfer the pizza onto the parchment paper and put it back in the oven to bake literally just a few minutes. It is ready very quickly, so be careful not to overcook it because it will be hard. When it is taken out, it is sprinkled with oregano, and those who want can use olive oil on the edges. So 4 more noodles for the remaining 4 pizzas:) If you don't need all 5 pizzas at once, store the remaining noodles in closed bowls in the refrigerator for the next day. Or simply reduce the quantities when making the dough compared to how much you need :)
Nothing is complicated, although it may seem at first glance, the only thing is that it takes a long time to wait for the test. But it's worth every minute! It's really top notch!
Because when it's tastiest, it's Mmm BRE!