Homemade Pizza
Home ovens aren't hot enough for making pizzas. Most people get around the problem by using a baking stone. This recipe uses a black baking tray instead, plus the oven's rapid heating mode. Pizzas are nicely charred in 4 minutes.
Video
Ingredients
Dough
- 250 g bread flour plus more for dusting
- 4 g salt (3/4 tsp)
- 0.8 g instant yeast (1/4 tsp)
- 4 g corn oil plus more for oiling work surface
- 160 g slightly warm water
Topping
- 400 g San Marzano whole plum tomatoes (1 can) simmer and reduce to about 325 g (this is enough for 5 pizzas)
- 100 g shredded cheese
Instructions
- Thoroughly mix flour, salt, instant yeast, oil and water to form wet, sticky, scraggy dough.250 g bread flour, 4 g salt, 0.8 g instant yeast, 4 g corn oil, 160 g slightly warm water
- Divide dough evenly into 2 pieces. Shape into round balls. Cover. Wait 30 minutes.
- Reshape dough into round balls, so that surface of dough is smooth.
- Rub oil on work surface. Cover dough with wet towel. Let dough ferment till size doubles, about 3 hours.
- Whilst dough is fermenting, cook tomatoes to make thick pizza sauce.400 g San Marzano whole plum tomatoes (1 can)
- Make pizza peel by wrapping cardboard with parchment paper.
- Preheat oven to 270ºC, on rapid heating mode. Place black baking tray on lowest rack, upside down.
- Shape pizza base by flipping dough from side to side. Press dough edges to form rim.
- Place pizza base on peel. Spread with sauce and cheese. Slide pizza onto baking tray. Bake till crisp and burn spots form, about 4 minutes, turning pizza twice.100 g shredded cheese
- Remove pizza from oven. Serve immediately.