Pizza Perfected
A foolproof recipe for homemade pizza. Surprise your family and give it a shot. It’s such a convivial recipe to make, family and friends can get involved in the pizza making.
Servings Prep Time
710″-11″ pizzas 45min
Cook Time Passive Time
1hour 8hours
Servings Prep Time
710″-11″ pizzas 45min
Cook Time Passive Time
1hour 8hours
Ingredients
Pizza dough
To finish:
Instructions
12pm : Make the pre-ferment.
  1. Mix all the flours together. Then in the bowl of a standing mixer first, pour in 400g of the measured water. Then add about half the mixed flour (370g), the yeast, and the rye flour. If using sourdough starter, mix that in now.
  2. Stir with a spoon to combine the ingredients. Wrap the bowl tightly in plastic wrap (or use a shower cap as I do) and cover with a tea towel. Set the dough aside at cool room temperature (ideally 20-21C ) for 1 1/2 hours.
1:40pm: Make the dough
  1. Uncover the bowl and add the remaining 190g of water, the remaining flour, and the malt or honey.
  2. Fit the mixer with a dough hook, place the bowl on the mixer stand, and mix the dough on low speed for 2 minutes. Add the salt and mix on medium speed for 6 to 8 minutes, until the dough starts to pull away from the sides of the bowl. Note that the dough will not pull so much that it completely cleans the bowl, but if the dough is too sticky and is not pulling away from the sides at all, throw a small handful of flour into the bowl to make it less sticky. If the dough is cleaning the bowl, add a little more water. (You can see the dough strength and wetness from this photo of the dough being worked).
  3. While the dough is mixing, lightly oil a bowl large enough to hold the dough when it doubles in size. Turn the dough out of the mixer onto the counter. Give it a few slap and folds to shape it into a round and place into the oiled bowl. Cover the bowl as before. Set the dough aside at warm room temperature (24-26C) for 45 minutes.
2:45pm: Turn & fold
  1. Dust your work surface lightly with flour and turn the dough out onto the floured surface. Acting as if the round has four sides, fold the edges of the dough toward the center. Turn the dough over and return it, folded side down, to the bowl. Cover the bowl again with plastic wrap and set it aside for 45 minutes.
3:30pm: Divide dough
  1. Dust your work surface again lightly with flour and turn the dough out onto the floured surface. Divide the dough into 7 equal segments, each weighing approximately 200g.
  2. Gently tuck the edges of each round of dough under itself. Cover the dough rounds with a clean dishtowel and let them rest for 5 minutes.
  3. Meanwhile prepare 2 baking trays or a few plates by generously sprinkling flour (I use a sieve, as that seems to provide a nice even layer of flour which is important so that the delicate dough doesn’t stick).
  4. After 5 minutes, lightly flour your hands and use both hands roll each round of dough on the worktop into a taut ball. This section of the worktop needs to be free of flour else you won’t get the traction needed to tighten the ball. (See video above).
  5. Place the prepared dough rounds on the baking trays and dust again with some flour. Leave sufficient gaps between the balls as they will flatten out and expand.
  6. Place the tray/plate into large plastic bags (like shopping bags) and blow them up so that the dough doesn’t touch the bags. Place in the fridge to proof slowly.
6pm: Prep the oven & stone
  1. Remove the oven racks from the oven and place a baking stone on the floor of the oven. Switch on the oven to the hottest setting. I normally use the fan setting at the highest temperature of 250C (which is the max in my oven).
6:30pm: Final proof for dough balls
  1. Take out 1 tray of dough balls and leave on the counter for about 30 minutes before using. Take out the 2nd tray later, as you need it, remembering it needs about half an hour at room temperature.
  2. Prepare your pizza station with all the topping ingredients at hand. In addition keep sea salt flakes and a small bowl with olive oil and a pastry brush handy. Have a large bowl of flour ready for dusting the counter, and semolina for dusting the peel.
7pm: Make the pizzas:
  1. See video for this section. Generously flour the work counter and place one round of dough in the center of the floured surface. Dust the dough lightly with flour. Using your fingertips as though you were tapping on piano keys, gently tap the center of the dough to flatten it slightly, leaving half-inch edge untouched.
  2. Pick up the dough, ball both your fists, and with your fists facing your body, place the top edge of the dough on your fists so the round stretches downward against the backs of your hands, away from them.
  3. Move the circle of dough around your fists like the hands of a clock so the dough continues to stretch downward into a circle. Focus on the section just next to the edge, as that’s the hardest bit to stretch out and thin.
  4. When the dough has stretched to about 10-11 inches in diameter, lay it down on the flour-dusted surface.
  5. Brush the rim of the dough with olive oil and sprinkle kosher salt over the surface of the dough. Sprinkle semolina on the pizza peel and then transfer the prepared dough to the peel.
  6. Working quickly, dress the pizza according to the recipe you have chosen, making sure to leave edge with no sauce or toppings.
  7. Once your pizza is ready to bake, shake the peel gently once to determine whether the dough will release easily in the oven. If any sections are sticking to the peel, carefully lift that side and throw some more semolina under it.
  8. Open the oven door and slide the dough onto the preheated pizza stone. To do this, position the peel well into the oven, and as soon as the edge of the pizza has touched the stone, in one move, pull the peel towards you to leave the pizza on the stone.
  9. Bake the pizza until it is golden brown and the cornice, or edge, is crisp and blistered, 5-6 minutes. Cooking times will vary according to the power of your oven or the thickness of your crust.
  10. When the pizza is done, slide the peel under the crust, remove it from the oven, and place it on the cutting board or round. Finish of with a sprinkling of Parmesan and a drizzle of good olive oil.
  11. Make another pizza. Remember to take out the next batch of dough 30 minutes before you need it.

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