The Baker wanted me to know that underneath the cheese and sausage bits and pepperoni slices and beneath the onions and mushrooms and green pepper dices the only thing that counted was the dough.pizza poem by Arnold Adoff
We don’t want to teach you how to suck eggs here. If you are looking at our site chances are you already make pizzas and make your own dough. Lots of references on the internet if you want to broaden your knowledge. But just in case you want a basic but proven dough primer here is ours. Naturally this recipy is for thin Neapolitan style pizzas. You can leave the oil out all together for true Neapolitan dough. A little oil helps “stretchability” in hard water areas.
|Qty in grams|
|Water (55% by weight)||165||330||660|
|Yeast as directed|
|2 pizza||4 pizza||8 pizzas|
If using fresh yeast mix with water and let it start for an hour. Dry fast acting is much easier to use and almost as good as fresh. Fresh does need to be “fresh” as it starts to deteriorate as it gets old and does not work so well.
This could not be easier! Take a tin of the best tomatoes you can get. San Marzano are the best.
Pop them into a container and add a little passata. Add some fresh basil and a little garlic and salt.
With a hand blender wiz it together for a few seconds. Not too long just enough to chop and combine the ingredients.
AdiMaria do a very good tomato! La Fiammante with basil. Get a tray of 24 they will fly out of the cupboard! (Aldi also do a good tomato)
Again lots on the internet. But briefly..
Use a dish with flour put the dough ball in the flour and turn to flour both sides.
By hand flatten the dough into a 6-8 inch circle.
- Using your finger tips make an indentation all the way around about 2cm from the edge of dough.
- Turn over and gently stretch the dough until its about 6-8 inch circle.
- The fun bit, takes practice! 2 methods.
Hand Slapping. Gently “flop” the dough from one hand to anther. It will slowly stretch.
Or gently use grip the edge of the pizza and stretch it slightly, turning the base a little with each stretch till its done.
Better still watch a video series here. Its Brilliant!
(P.S) Yes its not as easy as it sounds If it all goes wrong get the rolling pin out!
Top out with tomatoes and mozzarella a little parmesan basil and oil for true Neapolitan pizza