For me, pizza is only Neapolitan, soft with high edges. Making it at home is not easy, it requires good skill and, above all, a good wood-fired oven would be ideal. However, we can make it in the home oven with the simple trick of double baking
Mix the flours together with salt and yeast, gradually adding water. Knead for at least 5 minutes to properly combine the ingredients
Tip:
It's very important to knead for a long time to promote the formation of the gluten network, so if you have a mixer, use it
2
Once the dough is smooth and very soft, brush it with a bit of olive oil and let it rise for 3 hours in the refrigerator, covered with a dish towel or plastic wrap
3
After the first rising, take the dough, turn it out onto a floured cutting board, and divide it into three equal-sized balls. Place the dough balls on a baking sheet lined with floured parchment paper and let them rise for another hour and a half
4
After the second rising, begin preparing the topping by mixing the tomato sauce with a bit of salt, a drizzle of oil, and some oregano. Cut the mozzarella into cubes and set everything aside
5
Preheat the oven to maximum grill setting, leaving the door slightly open so the heating element doesn't turn off, and heat a wide, shallow pan on the stovetop
6
Stretch out one pizza dough at a time and place it in the hot pan over high heat. Add the tomato sauce, mozzarella, a drizzle of oil, and a pinch of salt, then cook for a minute. As soon as the bottom of the pizza turns slightly golden, it's ready for the second bake in the oven
Tip:
To stretch the dough, I sprinkle the work surface with some semolina flour. This way, the pizza's surface becomes rough, which I find much more appealing
7
Move the pizza into the oven with the grill on high, trying to place it as close as possible to the glowing heating element. Let it cook for a few minutes with the oven door open until the top is golden brown
Cost
All very inexpensive ingredients; each portion costs well under two euros
Health
Pizza, as we know, can't exactly be called light. Let's put it this way: it depends a bit on you—if you stick to a classic margherita, you can enjoy it more than once a week
AuthorEditorial staff - Luca M.
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