How To Make The Perfect Pizza

fresh home pizza cheese
Method

Making & proving the dough

Step 1:

Fill the measuring jug with 100ml of warm water. Do not use more than 100ml! Important!

Step 2:

Pour the 100ml warm water into the bowl followed by the yeast.
Mix yeast with water then rest for 5 minutes and let the magic happen.

Step 3:

Add the flour gradually and stir the mixture together. When it starts coming together, knead for 10 minutes and work the dough with the palm of your hand into a smooth ball, making sure not to leave any flour on the side of the bowl.

Step 4:

Dust the bottom of the bowl with flour and (with dough ball inside) cover it with cling film or a tea towel. Rest on the bench at room temperature for a minimum of 2 hours, however, we recommend 3 hours if you do not mind waiting.

Step 5:

1 hour before your dough is ready, pre-heat the empty oven with the baking tray removed and resting on your bench. Heat oven at 210°C.

Pizza base

Step 6:

The dough is ready after resting for 2 hours minimum.  Firstly, pour the semolina over your dough ball, flip the ball and ensure all of it is coated. Pour the olive oil sachet onto your tray and lift your dough ball onto the oiled surface, slide it around to prepare our base for cooking.

Step 7:

Press down and push the dough from the centre outwards treating it with love. Stretch it into a circle for the pizza base. Try your best to create an even surface so the inner base is the same thickness, and you can leave a crust around the sides if you wish. Be light with the dough and do not rip holes, if this happens try to fix it by pulling the near side over the gap.

Step 8:

Pour the tomato passata into the centre of the dough then spread it around with a spoon. Leave 1-2cm gap around the edge for a crust. Move your tray into the oven and cook for 5 minutes.

Cheese & toppings

Step 9:

After 5 mins, remove tray and add your fior di latte or vegan cheese evenly around the pizza and any toppings. It is important to arrange everything evenly in order to achieve a consistent result. Try not to have too much in the centre of the pizza, this is the thinnest part of a slice and can become  super sloppy and floppy. Finally, feel free to drizzle some olive oil on the top.

Step 10:

Turn the tray around and cook for a further 10 minutes. The back of the oven is hotter so cooks faster, therefore, the turning of the tray is important. Lift the pizza to check if the base is cooked properly and avoid sloppy pizza.

Step 11:

Check frequently to avoid burning. Take out after a total 10-15 minutes but use your eye to judge this and cook to your desired crispiness. Rest pizza for 1 minute before eating to avoid burning your mouth. Buon Appetito!