What you need (3 small-sized pizzas):
1/2 cube fresh yeast
1/2 tsp. sugar
500 g flour (ideally, italian “Tipo 00”, alternatively all purpose flour)
4 tbsp. olive oil
1 tsp. salt
300 ml lukewarm water
What you want to do:
Crumb the yeast into the water, add the sugar and stir to combine. Let sit for 5 mins. or until the mixture shows bubbles.
Add the flour into a food processor’s bowl, add in the yeast mixture, olive oil and salt and combine thoroughly with the dough hook. Then transfer the dough to a floured surface and knead by hand for at least 10 mins. until it is nicely elastic and doesn’t stick to your fingers anymore.
Transfer the dough back to a bowl, cover with a kitchen towel and let sit at room temperature for about 30 – 45 mins. The dough should double in size. Then cover and leave in the fridge for 12 up to 24 hrs. to mature.
Take the dough from the fridge at least 1/2 hour before using to let it come to room temperature. Divide into four equal pieces and on a floured surface form them into a pizza shape by hand (don’t use a rolling pin). Add toppings as to your liking.
The order of toppings should be:
– Pizza bottom
– Tomato sauce
That means: Cheese first (!) then the toppings. Toppings that easily burn should be added only after baking. For example arugula, fresh basil, fresh prosciutto di parma, etc.
Bake in a preheated oven at full whack (about 250 – 260 °C) for about 10 min., ideally on an (also preheated) pizza stone.
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