Actually, a new contribution to the topic of pizza was long overdue. I can not say why I delayed this so long. Maybe a comment had unsettled me, but meanwhile I’m thinking: What the hell? If you do not like it, you do not have to read it But if you are interested in how to bake pizza perfectly even without a stone oven, you will like everything that follows.
Pizza dough for minimalists
Today I present you the most minimalistic dough ever . Unlike other doughs, you can construct a pizza dough quite easily. An important point is the flour. I have also long and wide [ Tipo 00 of Frießinger Mühlen GmbH. This costs about 1 € in the globe and is therefore cheaper than most other flours. So far, I am extremely satisfied with it and can therefore only recommend it.
Point two is the water content based on the amount of flour. This time I decided for just under 55% hydration. This results in a fairly firm but well kneadable dough. Basically, almost everything works between 50% and 65% water content.
On oil I have this time for experimental reasons waived. So far, I have not found out whether oil is now good or bad for training the gluten network. In such a case, just try it out
Salt . Salt is a highly sensitive topic. Too much is bad, too little. I have set the proportion to 1.5%, which is in the optimal range.
Only one ingredient is missing. Yeast. I rarely use fresh yeast, because I bake too little yeast. So often half a pack of fresh yeast ended up in the trash. But I do not think it’s good to throw away food. Experience has shown that working with dry baking yeast is the same way. At the same time you can store them much better. Again and again, close the bag airtight with a clip. Basically, the longer a dough should go, the less yeast should be used. Since I wanted to let my dough go just under 7 h, I have set the proportion of dry baking yeast to 0.5%. This corresponds to about half a teaspoon to 200 g of flour.
That sounds pretty complicated, right? But it is not at all, because all values are fixed to the initial mass of the flour, so the recipe can be easily scaled.
Tips and Tricks
To shorten the contribution and make it clearer, the tips and tricks have moved. You will find all the tips and tricks under How to: Italian pizza dough .
Cold fermentation / dough guidance
In the meantime – scarcely 1 week after the publication of this contribution – I tested the dough thoroughly. I not only prepared it once more and baked it after just under 8 hours, but at the same time removed two portions of dough immediately after kneading and placed it in the refrigerator in a hermetically sealed container. Portion number 1 was allowed to go there for almost 30 hours. Number 2 just under 78 h. Of course, the dough allowed to acclimatise for only 30 minutes before I processed it further.
Even after three days, the dough is wonderfully baked and tastes even better than before. In addition, the browning increases visibly and the edge continues. The next pizza dough for pizza pizza is scheduled for Tuesday.
The variant I can recommend to anyone. It is much more relaxed than waiting for the dough to double its volume. You just have to take the dough out of the fridge and after a short wait (in the meantime you can preheat the oven) you can start immediately. Great, if you feel like having a pizza after a hard day’s work.
But I will try on occasion if synonymous up to 5 days are possible or even 7 days. From a certain point, unfortunately, the alcoholic fermentation will begin and from then on, the aroma should deteriorate significantly.
So and once again we have come closer to perfection I hope you like this recipe and you try it out fast.
- 200 g wheat flour Tipo 00 or type 405
- 110 ml of cold water
- 3 g salt (~ 0.5 tsp = 1 gest. TL)
- 1 g dry baking yeast (~ ¼ tsp)
- 70 ml *
- a pinch of *
- free choice
- olive oil
- fresh herbs (oregano, basil)
- Mix flour and yeast in a large mixing bowl. Add water and salt and knead in the food processor or by hand for 10 minutes to a homogeneous dough.
- Form the dough into a ball. Rub in the surface with a little olive oil. Place in a bowl and cover with a damp cloth.
- Let the dough go for about 4 hours. Divide into two portions on a floured surface and look round. Place in airtight container and let it rest for another 3 hours.
- The oven in time on the max. Temperature for min. Preheat 30 minutes for 45 minutes.
- For the tomato sauce Passata with a little salt to taste. Cut the basil and oregano into thin strips.
- Carefully shape the dough piece with your hands. Sprinkle the pizza shovel with polenta and place the shaped dough on top. Quickly with about 2 – 3 El Tomatensauce brush and fill as the mood. First, place the cheese on top of the sauce so that the topping will stop later. Occasionally move the scoop slightly so that the dough does not stick. Let the pizza slip on the hot stone and bake for about 7 – 8 minutes until the rim is golden brown.
- Sprinkle with the fresh herbs.