Andrea Fussi

For my international friends

Welcome to my page, this post is dedicated to my international friends. In this post, I will share with you my personal recipe for homemade pizza.

 

Step 1: Ingredients

Get the following ingredients:

  • Manitoba flour (if you don’t find, do not despair: you can make a good pizza even with 00 common flour)
  • Fresh brewer’s yeast (all recipes refer to fresh brewer’s yeast. Dry brewer’s yeast is ok too, just divide the quantity by three and round it up)
  • salt
  • water
  • re-milled semolina flour, or rice flour (dusting flour)

For 2 pizzas, of about 30 x 40 cm each, you will need:

  • flour                900g
  • water               630g
  • salt                  30g
  • olive oil          30g
  • yeast               5g
    (at a temperature of 20° C. Sharing a secret with you: make sure the yeast is close to 20°C, pay attention if your house/storage is hotter/colder than the rest of the house)

Now, follow the step-by-step instructions. You can get further help from my videos below (apologies for the vertical video)

 

Step 2: Mixing

Mix all the ingredients with a fork, then put in the fridge for 2 or 3 hours.
Important: remember to close the container with its cover, or cling film.

You should have a dough similar to the picture.

watch the video for the procedure

Step 3: The dough
It is now time to prepare your dough:

  • spread the dough on a pastry board
  • Then, fold it 3 times sequentially from the short side
  • spread the main dough again on the pastry board
  • Then, fold it 3 times sequentially from the short side
  • Now, we are going to let the dough “rest” back in the fridge. You should achieve a ball-shaped dough, and place it back into the container. Note: you will notice how your ball-shaped dough has a natural shape: a high side and a low side. Always keep these dimensions when spreading, folding or storing your dough
  • close the container with its cover or cling film
  • put the container in the fridge for another 2 or 3 hours

 

Step 4: The dough (once more)
Take your main dough out of the fridge. Time for more massage!

  • spread the dough on a pastry board
  • Then, fold it 3 times sequentially from the short side
  • spread the main dough again on the pastry board
  • Then, fold it 3 times sequentially from the short side
  • Now, we are going to let the dough “rest” back in the fridge. You should achieve a ball-shaped dough, and place it back into the container. Note: you will notice how your ball-shaped dough has a natural shape: a high side and a low side. Always keep these dimensions when spreading, folding or storing your dough
  • close the container with its cover or cling film
  • put the container in the fridge for another 2 or 3 hours

Step 5: Leaven process (8 hours before cooking)

  • Oil 2 containers, possibly with a cap, e.g. a tupperware
  • divide the dough into 2 packs of 800g
  • fold the dough into three parts
  • put the dough into the container (remember: keep the high side as such!)
  • let the dough rise until it doubles (about 8 hours) with the cap closed

Step 6:Baking

First off, turn the oven on to the maximum (static), 30 minutes in advance. Then:

  • put abundant dusting flour in the edges of the container
  • remove the dough sliding it
  • oil the pan
  • draft the dough with your fingertips
  • put tomato puree with your hands
  • bake
  • after 6/7 minutes put cheese
  • cook for another 7 minutes
  • …enjoy! Here’s an impression:

 

How did your recipe go? Please feel free to share your creations, share ideas or suggestions #pizzafox and share your pizza picture with link to my web site www.pizzafox.it

 

Yours, Pizzafox