Friday Pizza is Night

Vintage Tamron Sp 35-80 f2.8-3.8 macro lens. K&FConcept m42-XF Adapter.

Tomato base with prosciutto, artichokes, green & red peppers, black olives, asiago & bocconcini. The crust is reflected off the pizza wheel.

 

Pizza Dough - makes two 25 cm pizza crusts. Divide this in two for one pizza.

 

500 grams of flour

250 grams of “00” - pizza or pasta flour

250 grams of all-purpose flour

10 grams of yeast

5 grams of salt

5 grams diastolic malt flour - makes the crust crispy

15 grams of gluten - modern flour is missing most of the gluten

Mix all of the above ingredients

 

325 ml water

 

I sometimes add 15 ml of olive oil and 10 grams of sugar. The sugar give the yeast a boost.

 

Proof the yeast if not using instant

Add the liquid to the mixing bowl

Turn mixer on to low speed

Slowly add the flour

Once the dough comes together increase the speed to medium and kneed for a few minutes.

 

Dough that slightly sticks to the sides of the bowl makes a better pizza crust.

I dip my hands in flour to help clean the bowl out and it keeps the dough from sticking to my fingers. Kneed it a bit by hand - transfer to a bowl that has been sprayed with cooking spray, cover, and let rise until double. Gently punch down and let rise again.

Preheat the oven to 500F or 260C - for 30 minutes +/-

 

Dust the counter surface with flour - don’t have to use very much. Use your fingers to press out the dough to the size you want. I let it stand for a few minutes and then add the sauce and toppings.

 

Bake for 10 to 15 minutes or until the edges of the crust begins to turn brown. You could check the bottom to see if has browned.

 

Done