I have made many a pizza in my time and was never wowed by them. In 2010 I took my first trip to Italy and I remember the taste of a REAL wood fire pizza. I watched the nonna’s mix and kneed simple ingredients. Simple yet so hard to master. I was convinced I could make the same pizza just as good when I arrived home. BUT, I didn’t. It just wasn’t as good. No where near. A beautiful friend of mine, Jacqueline gave me a recipe that worked for her. I tried it and absolutely loved it. So delicious! Light and crispy edges. Yet for me it was still lacking something. I found that if I made one pizza and left the dough in the fridge for a few days before making a second pizza that one was substantially better. The fermentation was the key. It was fermenting itself. I now make my dough 2-3 days prior to pizza night. Then last year I was star struck meeting The Worlds Top Chef (!!!!) Massimo Bottura and I told him what I was doing and he actually CONFIRMED WITH ME! WOW!! So, that’s it for me. I’m not changing a thing. Allow it to rise 3 times before popping it into the fridge. This creates those
bubbles you want in your pizza!
500g Pizza flour
300mls Tepid water
1 Teaspoon of Dried Yeast
2 Tablespoons of Olive Oil (you can try garlic oil or I’ve even used Truffle Oil).
A good size pinch of salt
Combine all ingredients in a bowl and mix, then kneed until smooth. Or I like to use my bread maker, it kneed’s it for me so I can get on with the million other things I need to do. ha! Let is rise in your bread maker 3 times punching it down before placing it in an oiled bowl.
Cover and refrigerate for up to 5 days. Best to use in 3 days.
When it’s time to use, take it out of the fridge 3 hours before rolling out. I like to keep it near my oven in winter so it can come back to room temperature quickly and start to rise again.
Divide it evenly into 2 discs. Roll out and place your desired toppings on it. Cook in a wood fire pizza oven or your oven at 225 degrees! Nice and hot. But keep an eye on the pizza.