Let’s start by clarifying one thing: pizza is eaten in a pizzeria. for something the pizza chefs -It’s funny, but now that I think about it, I’ve never seen one pizzaiola– they have been formed for years, and dome ovens, wood or gas, which reach a temperature of 450 ° C are built. Why is temperature so important? Because the dough will cook in less than two minutes – between 60 and 90 seconds, if we pay attention to the indications of the Neapolitan pizza schools -, without losing moisture and without the above ingredients becoming too crunchy.
Does this mean that we have to give up cooking pizza at home and resign ourselves to calling our favorite pasta with cheese and tomato retailer whenever we feel like it? Not at all: the domestic oven, even the most basic with its few 250 ° C, can give us some joy, and better results than the cold and chewy pizzas that bring so many bellboys.
There are hundreds of homemade pizza dough recipes, each with its own trick: what is the flour, what is the temperature of the water, what time do you go up. I want to make a clean slate and I recommend you start with this basic recipe. It works, it’s easy, and when you understand – the masses always need some practice – you can venture out with the experiments. So I propose you a basic recipe, two different ways to cook it and some options for filling.
mass and times
To prepare the dough, the only secret is time. You may have heard of cold fermentation, or 24 or 48 hour fermentations. At home you will prepare – yes, you – a 24 hour cold fermentation dough. To simplify the organization, we will divide the operation into four steps:
Kneading If the pizza is to be eaten at noon, prepare the dough at lunchtime the day before. If it’s for dinner, when you make dinner the day before. Then you will put the dough to rest quietly in the fridge.
The temperate. Remove the dough from the fridge from the previous meal: if it’s for noon, take it out when you go to breakfast – if you don’t have breakfast at 12 -, if it’s for dinner, take it out when you go to eat.
The format. After the first fermentation it is necessary to form the balls: this will be done a couple of hours before cooking.
Finally, it’s time to roll out the dough and season it, which will be when you actually eat it.
It takes a long time for the pizza dough to be more digestible – that’s why the yeasts will do their job of transformation – and to have more flavor: even a simple supermarket flour is richer with more hours of fermentation.
Shape: round or rectangular?
Usually we think of the round pizza, but at home it is more practical to make it rectangular, in the same pan. Benefits? With one batch you feed more people and you can cut it regularly. Furthermore, in the home oven, the edge usually does not develop well, and I almost prefer to ignore it, covering the whole dough with the ingredients as if it were a pizza. when cut. In the recipe I give you the instructions on how to prepare the pizza in both ways, round or rectangular.
Seasonings: tomato, cheese and …
What is on a pizza can be the cause of fratricidal wars or at least of eternal memes: from the orthodox of “or marinara or Margherita pizza”Even those who put battered cod fillets. I believe that in a pizza everything has a place, as long as it makes sense: not too many ingredients, and that they go well together. So you can give wings to your imagination, trying not to go beyond two ingredients (in addition to tomato and mozzarella).
Speaking of tomato: after the dough, it is the second most important ingredient for a good pizza. I used to passed until I saw how Emilio Santoro prepares it in his pizzeria in Santiago, and the tomato on his pizza drives me crazy: now I take some good whole peeled tomatoes, drain them a little and mince them at low speed. A pinch of salt and a few leaves of infused basil and it’s perfect: fresh, slightly acidic and tasty.
As for cheese, I am a defender of mozzarella milk cream – cow’s milk – for the pizza. Buffalo mozzarella is delicious, but it’s too moist and humidity is the enemy of pizza. In fact when we use mozzarella milk cream Let it dry a little to prevent it from releasing too much water. You can take it out of its bag and leave it on a plate in the refrigerator, or cut it into pieces or chop it and let it dry for a while.
Pizza red: tomato and nothing else. It is not a pizza that is usually found in pizzerias but in bakeries. We eat it as a snack and you can do the same at home. Prepare the pizza on a rectangular plate and cover it with a thick enough layer of tomato. In the oven it will dry and caramelize, becoming delicious.
Marinara: tomato, minced garlic, (a little) dried oregano. The pizzeria version of the red pizza.
Margherita pizza: tomato mozzarella milk creamfresh basil.
with anchovies: tomato, mozzarella fiordilatte and anchovies – if you do not want them to disappear completely add them to the pizza 3-4 minutes before taking out of the oven.
with eggplant: you can prepare sliced aubergines in the oven, grilled or fried. It works well even without tomatoes.
With turnip greens and creole: or how to make a pizza from there with the ingredients from here. The Argentine Creole chorizo is the one that best replicates the sauce fresh Italian, but you can also use fresh sausage. Remove the skin and divide them into small pieces. Turnip greens, Galician relatives of Neapolitan broccoli, must be previously boiled and sautéed in a pan. A touch of cayenne pepper doesn’t look bad either. This is also a white pizza, that is, without tomatoes.
To have patience for the pasta to ferment.
For two round pizzas or for an oven plate
- 500 g of strong flour
- 325 g of water
- 5 g of fresh yeast
- 10 g of fine salt
- a drizzle of extra virgin olive oil
Weigh all the ingredients in a large bowl; A large Tupperware container with lid will also work: flour, salt, water, yeast (I indicate five grams, but it is measured by eye: a crumb of fresh yeast) and at the end olive oil; a spoon will suffice. If you have a robot with a dough hook, go for it, but you can do it by hand just fine. Knead well and knead until you get an elastic and homogeneous dough. You don’t have to go all out here, because a lot of the work will be done over time.
Cover the bowl with cling film – I use one of those shower caps you get in hotels – or, if you’re using tupperware, cover it. You can leave the dough out for half an hour, or put it in the fridge right away.
Leave the dough in the fridge until breakfast the next day (if it’s for lunch) or until you have cleared the lunch table (if it’s for dinner). Take it out of the refrigerator and leave it in a place where it does not interfere with heating.
A couple of hours before eating, clear the counter, sprinkle with some flour and transfer the dough there.
To make a pizza sheet: fold the dough in three, first horizontally and then vertically. Without crushing it but not even with exaggerated delicacy. What we want is to “pick it up” a little, squeeze the dough and give it a more or less rectangular shape. Grease the pan with a little olive oil, lay the dough on it and cover with a cloth to rest for an hour or more.
To make two round pizzas, divide the dough in two and fold each one on itself as if you were making a bundle. Turn it upside down – it must have a nice round shape – and let it rest on a lightly floured tray, covered with a cloth.
When you go to roll out the pizza, first heat the oven to maximum, up and down. If you are going to make round pizza, make sure you have a metal pan in the oven for it to heat up.
Prepare the other ingredients: mash the whole peeled tomatoes, drain them a little, and leave a couple of basil leaves to flavor. Chop or chop the mozzarella milk cream and let it dry a little, in a colander or on top of kitchen paper.
Roll out the pizza – if it is on a plate, grease your hands with a drizzle of olive oil and gently roll it out to cover the entire surface. You may need to take a few breaks so that the dough stretches easily without breaking. If you roll out the round pizza, proceed gently from the center outwards until you get a disc of about 25-30 cm in diameter. Transfer the round dough onto a sheet of parchment paper so you can easily slip it onto the baking sheet later.
Season the pizza: first the tomato – in the case of grilled pizza it can reach the edge – and then the mozzarella milk cream well distributed. If other ingredients are used, they will go after. Salt lightly, add a drizzle of olive oil and bake! If you cook the pizza on a plate, place it in the lowest possible point of the oven. If you have opted for the round pizza, slide it, using another pan, onto the hot metal pan in the oven.
The pizza should be ready, depending on your oven, in 8-11 minutes. It is possible that the mozzarella fiordilatte is too much done: if this is the case and you don’t like it, you can first bake the pizza with only the tomato and, after three or four minutes, add the cheese (and the other ingredients). Serve immediately and wait for it to burn to eat it (if you can, if not: good luck).
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, file a complaint with the Cook Ombudsman by sending an email to firstname.lastname@example.org