Ingredients
Dough Ingredients
- 370 g “00” flour with at least 12% protein (3 cups)
- 250 ml water (1 cup)
- 15 g extra virgin olive oil (1 tablespoon)
- 6 g salt (1 teaspoon)
- 3 g active dry yeast (3/4 teaspoon)
Pizza Topping
- Tomato passata (quantity as needed for seasoning)
- Extra virgin olive oil (for drizzling and brushing)
- Pinch of fine salt
- Oregano (to taste)
- Shredded mozzarella cheese (quantity as desired)
Instructions
- Mix Flour and Yeast: In a large bowl, combine half of the 00 flour and the active dry yeast. Gradually add water, mixing thoroughly with a spoon. Adjust water temperature according to the room temperature—warm water in winter, cooler in summer—for optimal yeast activation.
- Add Oil and Remaining Flour: Stir in the extra virgin olive oil well. Then add the remaining flour gradually, stirring continuously for 4–5 minutes. Finally, add salt and mix until fully incorporated.
- Knead the Dough: When the dough stops sticking to the bowl, transfer it to a floured work surface. Knead gently for 1 to 2 minutes by hand. Shape into a smooth, floured ball.
- First Leavening: Place the dough ball back into the bowl. Cover with plastic wrap and then a kitchen towel. Let it rise at room temperature for 1 hour, until it has visibly expanded.
- Perform Four Folds: Turn the dough onto a floured surface and press gently with your palms to slightly stretch it. Stretch one side halfway over the center, then fold it over. Repeat this stretch-and-fold motion on the remaining three sides. Flip the dough so the smooth side is up and folded side underneath to strengthen gluten development.
- Second Leavening in Pan: Grease a 36 cm (14 inch) round baking pan thoroughly. Place the folded dough ball in the center. Brush the surface lightly with olive oil and cover with plastic wrap. Put the pan in the oven with the oven turned off but the light bulb on, creating a warm leavening environment. Let the dough rise until doubled in size.
- Roll Out the Dough: Using your fingertips, gently press the dough from the center toward the edges of the pan without pulling, covering the entire pan evenly. Allow the dough to rest for about 20 minutes at room temperature before topping.
- Prepare the Tomato Sauce: In a bowl, mix tomato passata with a drizzle of extra virgin olive oil, a pinch of fine salt, and oregano. Spread the sauce evenly onto the dough, leaving some unseasoned edge to form the crust. Drizzle a little more olive oil on top.
- Preheat Oven and Initial Bake: Preheat your oven to its maximum temperature, around 250°C (482°F). Bake the sauced dough for about 6–8 minutes before adding cheese.
- Add Mozzarella and Finish Baking: Sprinkle shredded mozzarella cheese evenly over the partially baked pizza. Rotate the pan 180 degrees and bake for another 6–8 minutes until the cheese is melted and the crust is golden brown.
Notes
- Water temperature is crucial: use warm water in cold seasons and cooler water in hot seasons to properly activate the yeast.
- The stretch-and-fold technique increases gluten structure without extensive kneading.
- Letting the dough rise in the oven with the light on creates a warm, humid environment ideal for leavening.
- Use “00” flour with at least 12% protein to achieve the perfect pizza crust texture.
- Resting the dough in the pan before topping improves extensibility and prevents tearing.
- Preheating the oven to the highest temperature ensures a crispy crust and proper cheese melting.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
