Pizza
Homemade can also taste good.
Cooking is not baking.
1000 g flour
620 g water
25 g salt
2 g yeast
The best temperature for water is 32-35°C. Yeast fungi die above this temperature. Dissolve the yeast in the water and stir into the mixture of flour and salt. I use a food processor for this and knead the dough for about five minutes.
Leave the dough to rest for 20 minutes for the first amylase.
Knead for another 5 minutes and then cover it and let it sit for two hours.
Form small balls of about 200g. Wrap loosely into each other a few times to form several round balls.
Piece proofing: at room temperature for about six hours, in the fridge for about 12-14 hours. Longer is also possible, as the fermentation process is slowed down. Prolonged proofing means a better taste and a more stable gluten structure for elasticity. The window test shows this.
The balls must not dry out, otherwise they will no longer be as malleable. I use cling film, but it must not stick to the balls. Olive oil prevents this and gives the dough additional flavor.
If the balls come out of the fridge, they need to be brought to room temperature before baking. This takes about an hour.
When shaping the dough pieces, it is crucial whether the dough is relaxed or not. A relaxed dough is very easy to shape. Is the dough piece resisting? Let it rest. Until it is relaxed. Just like a person.
There are various shaping techniques (see YouTube). I take flour and semolina and flatten the dough with circular movements of both hands on the work surface.
Spread the pizza dough with tomato sauce, but not too much so that the dough doesn’t ooze through. A maximum of three tablespoons per flatbread is enough. I buy the sauce ready-made and freeze the rest with an ice cube mold.
