Pizza
Dough
- 1kg tipo 00 flour
- 6,5dl water
Mix for 3 minutes, cover with a damp cloth and leave for an hour to rest.
- 10g yeast
- 15g salt
After one hour, add yeast and salt and knead for 15 minutes (on slow speed if using a machine). Put in a lightly oiled bowl, cover and let leaven for at least 2 hours.
Lightly massage the air out of the dough. Divide in pieces of more or less 250g each and shape into balls. Cover and leave on a floured surface for at least 45 minutes.
Roll out to size with a pin or use hands.
Tips
- The salt is necessary, do not skip nor reduce the amount.
- Leave the dough to work for the time needed. Quick = Worse
- I use a big plastic bag to cover the dough for leavening, this leaves room for it to expand.
- Cover the dough balls with a damp cloth for the second leavening.
The recipe is for a fairly standard (salt) dough. The particularities of this recipe is taken from Morten Schakenda.
Baking
Use a pizza stone and the highest temperature your oven can muster.
Margherita and variations
Margherita
- Tomato
- Mozzarella
- Olive oil
- Salt + pepper
- Basil leaves
Prosciutto cotto e cipolla
- Tomato
- Mozzarella
- Olive oil
- Salt + pepper
- Prosciutto cotto
- Cipolla rossa
Prosciutto crudo e ruccola
- Tomato
- Mozzarella
- Olive oil
- Salt + pepper
- Prosciutto crudo
- Ruccola
- Pine nuts
Crosta ripiena (filled crust)
For the filling:
- Ricotta, Mozzarella or both
- Pepper
Around the flat pizza dough make a band of filling making sure to leave some space aroud the edge for wrapping.
Make another band of water on the inside of the filling, use your fingers and lightly brush it onto the dough.
Wrap the leftover edge inwards and over the filling making sure to depress it lightly into the watery dough surface.
You can pre-bake the dough for 30sec-1min before you continue.
Calzone
- Tomato
- Mozzarella
- Ricotta
- Prosciutto cotto
- Basil leaves
- Olive oil