My homemade round pizza: easy to make, irresistible as in a pizzeria!
There is something magical about making pizza at home: kneading with your own hands, watching the dough rise slowly, rolling it out carefully and then… the aroma that fills the kitchen!
This recipe was born from the desire to bring a round pizza to the table, with a high and soft crust, just like in a pizzeria, but with all the genuineness and taste of homemade.
Perfect for a weekend dinner or a special family evening, it’s made with a few ingredients but lots of love. And the result? A pizza to applaud!
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 3 Hours
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour (I use Caputo Pizzeria)
- 1.5 cups water
- 2 tsp olive oil
- 1 tsp dry yeast (or 10 g fresh)
- 1 tbsp salt
- as needed tomato sauce
- as needed olive oil and salt
- as needed pizza mozzarella
- (Toppings of choice)
Tools
- Bimby
- Bowl
- Container for leavening
- Pizza oven
Steps
Pour the flour, yeast, and 340 g of water into the Bimby jug. Knead for 2 minutes at spike speed.
Add the salt and the remaining 10 g of water. Knead for another 2 minutes at spike speed.
Add the oil and knead for another 2 minutes at spike speed.
Let the dough rest for 30 minutes on the work surface.
Open the dough on the work surface and make some folds.
Transfer the dough to an oiled bowl and let it rise until doubled.
Divide the dough into 3 balls of about 280 g each. Let them rise in the container for about 2 hours.
Place plenty of re-milled semolina on the work surface and stretch the pizzas with your hands, trying not to flatten the edges too much.
Bake in the pizza oven or alternatively in the home oven, first putting the tomato and at the end of cooking the cheese and the toppings you have chosen.
Enjoy your pizza.
📕Suggested variation:
You can enrich the dough with a tablespoon of semolina for a more rustic base, or replace half of the flour with whole wheat flour. Or make it entirely with re-milled semolina.
📕Suggested variation:
You can enrich the dough with a tablespoon of semolina for a more rustic base, or replace half of the flour with whole wheat flour. Or make it entirely with re-milled semolina.
📕Suggested variation:
You can enrich the dough with a tablespoon of semolina for a more rustic base, or replace half of the flour with whole wheat flour. Or make it entirely with re-milled semolina.
