allie's perfect pizza
After much searching ... and years of cooking tasteless, flat home-made pizzas I have finally discovered a perfect pizza recipe which produces a tasty, Italian style pizza.
The main difference in this recipe seems to be in the flour.
Try using ' 00' grade pizza flour; mix 500g of sieved flour with a teaspoon of dried yeast and a teaspoon of salt. Add enough warm water (about 200ml) to produce the dough.
Now for the kneading - hold the dough in one hand (which should be cold) and knead using a turning and folding motion with the other hand for about five minutes.
Use the bowl you mixed the dough in to rise the perfect pizza base in. Wipe the inside clean, then coat with a thin layer of olive oil. Place the dough in the bowl, cover with a cloth or cling film and place somewhere warm to rise for 1½ hours.
Preheat your oven to 475ºF, 240ºC and warm up the baking sheets or (if you're lucky enough to own any) pizza stones you are going to use.
Your dough will produce two large size pizza's so tear it into two pieces and then work on one piece of the dough at a time, stretching with well floured hands until about 30cm in diameter, very thin and with a slightly raised edge.
Your perfect pizza is now ready to receive the toppings of your choice. Lightly flour the baking sheets and bake for approx. 20 min.
allie's pizza shortcuts