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perfect & easy organic dough for pizza on tray!
- 500g Certified Organic Flour (we suggest Kialla Pizza & Bread)
- 320g Water (at room temp)
- 8g Fresh Yeast
- 15g Organic EVO Oil
- 15g Organic Sea Salt
Mix fresh yeast and water in a jug until fully dissolved.
Pour the flour into the bowl of a planetary mixer. Attach the hook and start stirring at low speed for 3/4 mins (it will allow to incorporate oxygen into the flour).
Slowly add the mixture (water/yeast) onto the flour and keep stirring at low speed.
When all water has been added keep mixing at medium speed for 3 mins. Add oil and mix for 5 more mins. Add salt as last ingredient and keep mixing for 5 more mins.
Your dough is now ready to be transferred into a large bowl. it will look very soft and sticky, don't worry, it's a high hydration dough recipe, perfect to be baked at low temp (domestic oven)!.
Cover the bowl with a cling film and let it rest at room temp for 3 hours. Use this time to prepare your favourite pizza toppings starting from the sauce:
Certified Organic Crushed Tomatoes (or Tomato Passata), Fresh Basil, EVO Oil, pinch of salt. Mix the ingredients with a stick blender (possibly not too smooth in order to give that rustic and hearty texture).
After 3 hours transfer your dough (which will have tripled its size) onto a flat surface with some extra flour. Roll over with a rolling pin until flat (1cm thick). Try to give your dough a rectangular shape (same as the tray you are going to bake it on). Trasnfer you flat dough onto a large oiled tray. Pour some oil on the dough and spead it out all over its surface with your hands. Now wrap the tray with cling film and let it rest at room temp for 1 more hour.
Now, preheat the oven at 220 degrees C, unwrap your dough, using a spoon cover it with a thin layer of pizza sauce, Buffalo Mozzarella (or good quality Fior di Latte), your favourite toppings (if you want to add extra ingredients), fresh basil and a sprinkle of EVO Oil. Bake for 15/20 mins or until golden coloured crust and cheese completely melted.
Let it cool down for a few mins. Portion, serve, enjoy!
Our Favourite dough (63% Hydration)
- 1kg Certified Organic Plain Flour
- 630g Water (room temp)
- 2g Fresh Yeast
- 22g Table Salt
This is our favourite Neapolitan pizza dough recipe! It will be a bit sticky and less easy to stretch out but result will be simply amazing! A light, fluffy but crispy, delicious pizza base! A taste of Pizza perfection!
63% hydration (630g of water for 1kg of flour) and a minimal amount of yeast (only 2g!). It is not the high amount of yeast that make a pizza dough rise but the amount of resting time that allows a optimal fermentation.
Place the flour in the bowl of a planetary mixer. (With the hook on, not whisk or paddle) action the mixer on low speed. Dissolve yeast in the water and then add slowly to the flour. Keep mixing for 10 mins. Now ad salt and keep stirring for extra 5 mins. Transfer your dough into a bowl with a splash of EVO Oil. Cover with cling film and let rest at room temp for 12 hours. Now roll the dough into balls of 215g each. Place your pizza balls into a large tray at a certain distance between one another (at least 5cm). Cover the tray (cling wrap is good if your tray does not have a lid) for at least 8h.
Hand-stretch one pizza ball into a nice and round pizza (not too large, you will be able to stretch it more when it's on the pizza peel before baking), cover your pizza with a couple of spoons of pizza sauce (organic crushed tomato, pinch of salt), chopped mozzarella, fresh basil and a splash of Evo oil. Transfer our pizza onto a pizza peel, stretch it a bit more just using your hand and place it into the pizza oven (at 400 degrees C) with a quick move. Let it cook for 30 seconds, turn it around and cook for 30 more secs or until the crust looks fluffy, nice and gold. Take it out the oven, slice, serve, enjoy!
GLUTEN FREE PIZZA BASE
- 400 g all purpose gluten free flour, plus more for sprinkling
- 2 1/4 teaspoons xanthan gum (omit if your blend already contains it)
- 1 tablespoon (9 g) instant yeast (or 1 1/2 tablespoons active dry yeast)
- 1 1/2 teaspoons (6 g) sugar
- 1 1/2 teaspoons (9 g) kosher salt
- 1 1/8 cups warm water (about 25°C)
- 1/4 cup +2 tablespoons (65 g) extra-virgin olive oil (plus more for brushing)
- Your favorite pizza toppings.
Optional variation for chewier pizza: Instead of 3 cups (420 g) all purpose gluten free flour, use 2 3/4 cups (385 g) all purpose gluten free flour and add 1/4 cup (36 g) Expandex modified tapioca starch and increase the water by 1 1/4 cups.
In the bowl of your stand mixer fitted with the paddle attachment place the flour, xanthan gum, (optional Expandex), yeast, and sugar, and whisk to combine with a separate, handheld whisk.
Add the salt, and whisk again to combine well. Add the water and olive oil, and mix on medium speed in your stand mixer until the dough begins to come together.
Turn the mixer to high speed until the dough is no longer a ball but has begun to appear whipped.
Transfer the dough to an oiled container with a tight-fitting lid or a greased bowl, spray lightly with cooking oil spray, and cover tightly.
Place in a warm, draft-free area to rise until it’s about 150% of its original volume (about an hour), or refrigerate the dough for up to 3 days.
When you’re ready to make the pizza, place a pizza stone or overturned rimmed baking sheet in the oven and preheat it to 220°C.
If you’ve refrigerated the dough, work with it straight from the refrigerator. If you haven’t, place the tightly sealed dough in the refrigerator to chill for at least 15 minutes before working with it, as it’s easiest to work with when it’s chilled.
To make pizza, place the dough on a lightly floured surface and sprinkle the top lightly with a bit more flour. Knead the dough a bit until it’s smoother, then divide it into two equal portions. Cover the unused portion so it doesn’t dry out and roll the other half on the floured surface with a rolling pin, moving the dough frequently to prevent sticking. Sprinkle very lightly with additional flour as necessary.
Create a smooth edge around the perimeter of the dough by pressing the edges with one hand toward the palm of your other. Transfer the dough to a large piece of unbleached parchment paper and brush the top of the dough generously with olive oil.
Using a pizza peel or other flat surface like a cutting board, transfer the dough to the pizza peel or baking sheet in the preheated oven and bake it plain for 5 to 7 minutes, or until the crust has begun to crisp on the underside.
Remove the crust from the oven. At this point, the parbaked crust can be cooled completed, wrapped tightly and frozen for at least one month. Simply defrost at room temperature, and then continue with the recipe as written. To continue preparing the dough, add your favorite toppings to the parbaked crust, and return the pizza to the hot oven until any cheese is melted and the edges have browned and puffed (another 5 to 7 minutes). Allow to set for 5 minutes before slicing and serving.