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Pizza time

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  • Pizza time

    You can't spend your days and nights just reconstructing with 3DF Zephyr!
    Sometimes you have to recharge.
    And what better way to do that, than by making some original italian pizza?

    This is what you will need for 2 pizzas:

    - 250g of flour type 0
    - 4g of beer yeast
    - 2 tablespoons of extra virgin olive oil
    - a teaspoon of sugar and salt
    - a glass of water

    Tip: remember to close all windows before kneading!

    Start by putting the flour, the yeast and the sugar in a bowl and mix it up dry for a while.
    Then put the oil and half the water and keep kneading... put the rest of the
    water as you need it. It will be quite sticky and messy.. but also very fun!

    When the dough reaches a compact state, move it to a wooden plank and
    add the salt. Start working it for at least 15 minutes and don't be gentle: let that stress out!

    At this point your dough should be quite tight and elastic.

    Oil the bowl and put the dough back, cut the surface a bit for a better and cover it with a wet towel.

    Leave the bowl in a dry area for no less than 2 hours.

    Click image for larger version

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    The dough should now be ready. Divide it in 2 and start stretching it!
    If you want, you may use a rolling pin. I didn't, as I like my pizza more thick and with a hand-made feeling to it!

    Tip: use a bit of flour during the process, it helps a lot!

    Now for the interesting part! Toppings!

    I went for a couple of classics:

    - white pizza (no tomato sauce) with onion and tuna
    - tomato sauce, mozzarella and champignons (common mushrooms)

    But you can literally put anything you want on your pizza! **

    ** except pineapple, if you put pineapple you are a horrible person

    Turn on the oven, as we'll need it pre-heated at 230 degrees.
    Put your pizza on some oven paper and start baking!
    Depending on the thickness and the toppings, cooking time varies a lot.
    It shouldn't take less than 5 minutes and more than 15... just keep an eye on it!

    Click image for larger version

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    What's interesting to me is that it's very easy to make pizza, yet it's a science! Tiny changes may have big impacts...

    Finding the right taste could take a lifetime of pizza-eating!

    Definitely something to think about!

    P.s. Sorry for the photo quality... still waiting for that new company phone

  • #2
    ahah great post

    Personally I would prefer a simpler recipe.
    Don't add any sugar an olive oil. It's better to use olive oil only for topping!
    Some people add sugar, some other even milk in the dough, but I prefer to keep it as simple as possible.

    Also the oven temperature is an important topic to mention. The higher the better! The wood-fired oven is the best as it can reach very high temperature, but of course is not easy to install it at home and also out of your budget :P. Let's spread the pizza dough!


    • #3
      imo needs more tomato sauce


      • #4
        Are those onions on the left one?!

        That's not pizza, that's an abomination.


        • #5
          Onion on pizza is a classic Italian recipe (not like the pinepple things american do - THAT, is abomination) and a perfectly valid option. Most commonly used in "tonno e cipolla" (tuna and onion) or "diavola" (salame piccante - like your american pepperoni, but better - and onions)