This pizza recipe brings the authentic flavours of a traditional Italian pizzeria right into your home. With a perfectly balanced dough that’s smooth, airy, and delightfully crisp, you’ll achieve a crust that’s golden with a touch of char, reminiscent of classic wood-fired creations. Whether you’re aiming for a simple Margherita or a loaded masterpiece, this recipe is your ticket to creating a true taste of Italy in your own kitchen.
INGREDIENTS:
- CAPUTO RED PIZZERIA FLOUR 1KG
- CAPUTO DRY YEAST 1.5G – 2G
- ROOM TEMPRETURE WATER 600ML
- FINE SEA SALT 30G
PREPARATION:
Step 1:
Combine the flour and dry yeast in a mixing bowl. Mix for about a minute to combine the two ingredients and allow the flour to oxygenate.
Step 2:
Add about 80% of the water to the flour mixture while continuing to mix on low speed. Gradually incorporate the remaining water, making sure it is absorbed before adding more. Add the sea salt around the 10-minute mark.
Step 3:
Knead the dough until it becomes smooth and elastic, which should take about 13 minutes. Once done, place the dough on an oiled surface, cover it with plastic wrap, and let it rest for 60 minutes at room temperature.
Step 4:
Divide the dough into balls weighing approximately 260g each, suitable for a 32 cm pizza base.
Step 5:
Allow the dough balls to rise for 8-12 hours at room temperature, depending on your environment. Once they have doubled in size, transfer them to the refrigerator to rest at +4°C.
Step 6:
Take the dough out of the refrigerator and let it sit at room temperature for about 30 minutes before shaping. When shaping the dough, be gentle to avoid pressing out the air from the edges.
Step 7:
Preheat your oven as high as it can safely go (ideally around 250-300°C if possible, at home) and cook your pizza for about 6-8 minutes or until the crust is golden brown and has a nicely blistered or leopard-spotted appearance.
Original PREPARATION:
Step 1:
Put the entire amount of flour and dry yeast into the mixer, leave to knead for a minute to combine the
two ingredients and help oxygenate the flour.
Step 2:
Pour 80% of the total water into the flour and continue mixing at speed 1. Subsequently, gradually add the rest of the water after each phase of the entire process, waiting each time for it to be absorbed, add the sea salt within minute 10.
Step 3:
Once the dough is finished (about 13 minutes), it will be smooth and homogeneous and will not stick to the machine. Before working the dough, let it rest on a surface covered with oil and film for 60 minutes at room temperature.
Step 4:
Prepare 260 g balls for a 32 cm pizza.
Step 5:
Let them rise for 8-12 hours depending on the room temperature and leaven once doubled in the refrigerator at +4° C.
Step 6:
Let them rest for 30 minutes at room temperature before rolling them out and baking them the perfect temperature of the dough should be between 16 ° C and 21°C. Be careful not to crush the edges and not to push the gases towards them.
Step 7:
Cook the pizza at 420 °C for 1.5 – 2 minutes and in any case until the crust is nicely leopard-skinned.
