Lots of you asked us about the pizza recipe, here we go: homemade pizza! Here is the recipe by Chef Francesco Cavazzina.
for 6 people
FOR THE DOUGH
- 500 ml Water
- 750 gr Flour Caputo Pizzeria
- 25 ml Extra Virgin Olive Oil Casinetto
- 20 gr Salt
- 10 gr Honey (optionally sugar)
- 1 gr Dry Yeast
Add water in a bowl and dissolve the yeast with the honey. Then add only 500 gr of flour and mix it until well incorporated. After that add the rest of the flour, salt and extra virgin olive oil. Mix the dough by hand for at least 20-25 min (with the mixer machine 14-18 min at lower speed). This will help to develop the gluten in the dough.
When the dough is ready and it is not sticking to the hands, turn the dough into a ball, add a few drops of olive oil on top of it. Then coat the “dough ball” with the oil uniformly and place it into a bowl. Cover it with cling film and a kitchen towel and let it rest for 20 min at room temperature.
After removing the dough from the bowl, put it on the table that you have previously sprinkled with flour (sprinkle also a bit of flour on the dough itself) and cut it in half. Knead each half into a tube shape ( this process is called stagliatura). Then make 3 pizza dough balls and repeat with the second half. At this point you should have a total of 6 pizza dough balls.
Take a tray and dust it with flour. Place the pizza dough balls on it and dust them with flour as well. Then cover properly with cling film and let them rest for up to 6/8 hours at room temperature. (if the tray is not properly covered with cling film this will cause the pizza dough balls to dry and make them less pliable).
Note, if you don’t use all the pizza dough balls after resting, you can keep them in the chiller and use them the day after by taking out them from the chiller 1 hour before their use.
OPENING THE PIZZA BALL
After 6 to 8 hours remove very carefully the cling film from the tray. Sprinkle some flour on top of the pizza dough balls and cut the edges of the dough with a spatula. Then put some flour on your spatula as well and lift the dough balls with the spatula. Place the “balls” upside down in a plate with some flour (be careful not to damage the ball).
Make sure that the dough ball is completely dusted with flower so that it does not stick to the working surface. Place the dough ball on the working surface and knead the balls into a flat circular form.
FOR THE TOMATO SAUCE FOR PIZZA
- 400 gr Tomato whole cherry La Torrente
- 2 pz Basil leaves (tear by hand)
- 4 gr Salt
- 10 gr Extra Virgin Olive Oil Casinetto
Open the tomato can and pour them into a bowl. Make sure to crush the tomatoes until a sauce consistency, then add olive oil, salt and basil and mix together.
As to the topping you can always personalize it. For example, in between Margherita or Ortolana, what is your favourite one?
FOR THE MARGHERITA PIZZA TOPPING
- Tomato sauce for pizza
- 250 gr sliced mozzarella fior di latte valle verde or buffalo mozzarella baronia
- 3-4 pz basil leaves
FOR THE ORTOLANA PIZZA TOPPING
- tomato sauce for pizza
- 250 gr sliced mozzarella fior di latte valle verde
- 3-4 pz basil leaves
- 1 can grilled peppers robo
- 1 can grilled aubergines robo
- 1 can grilled zucchine robo
- 1 can grilled artichokes orogel
- 1 can mushrooms sliced trifolati robo
- 1 can taggiasca pitted olives robo
Preheat the oven at the maximum temperature for at least 30 min and put an oven tray upside down inside or a baking stone.
For the margherita pizza: place the shaped pizza dough on a baking paper and add on the tomato sauce and the fior di latte mozzarella.
For the ortolana pizza: top the shaped pizza dough with the tomato sauce, the sliced grilled vegetables and then the mozzarella fior di latte.
Add a few drops of olive oil to brush the cornice and on top of the pizza. Place it in the oven and cook it until golden brown colour.