The magic of Pizza

Pizza is more than just food; it’s a symbol of connection, simplicity, and comfort. Without a doubt, it’s my favourite food. From traditions to bold innovations, pizza reminds us that life, like food, is meant to be explored, savoured, and shared. Here are two recipes that I’ve developed over the years. The first one is simpler and easily replicable at home, while the second involves a bit more technique. Both are delicious and perfect for family dinners.

PIZZA SIMPLE METHOD

Ingredients

• 800g high-protein plain flour (for the first step)
• 200g flour (for the second step)
• 700ml water (including 20ml at 28°C)
• 4g fresh yeast
• 30g salt

Instructions:

• Mix 800g of flour with the water and salt until you have a sticky but smooth consistency.
• Melt the yeast in 20 ml of water at 28°C, then add it to the dough.
• Add the remaining 200g of flour and work the dough for 5 to 10 minutes.
• Let it rest for 30 minutes.
• Fold the dough a couple of times on the table, then let it rest for 2 to 3 hours at 20°C or in the fridge for 24 hours.
• Cut the dough into 200g portions and shape them into balls.
• Rest the balls for a further 2 to 3 hours until they double in size. If you’re using refrigerated dough, wait for about 6 hours.
• The dough is now ready for your desired toppings. Bake at 250°C for 3 to 4 minutes.

PIZZA 80% HYDRATION

Ingredients

For the Starter:

• 500g T45 flour (strong flour)
• 300g water at 18°C
• 5g fresh yeast

After 24 Hours

• 100g plain flour
• 5g honey
• 20g salt
• 30g extra virgin olive oil
• 180g water (22°C)
• 5g fresh yeast

Instructions

For the Starter

• Mix the ingredients and rest in the fridge for 24 hours.

After 24 Hours

• To make the dough for your pizza, start by placing all the ingredients into a stand mixer. This includes the starter you prepared the previous day, which will give the dough a great depth of flavour. Be sure to set aside about 10% of the water and the oil for later use. This step is important for ensuring the dough maintains the right consistency and texture.
• Once all the ingredients are in the bowl of the stand mixer, begin mixing the dough at medium to high speed. This process should take at least 10 minutes to ensure all the ingredients are well incorporated. The dough will begin to come together, and it should feel smooth and slightly tacky.

• In the last two minutes of mixing, gradually add the remaining water. This allows the dough to hydrate properly without becoming too wet or sticky. After adding the water, continue mixing for another 5 to 6 minutes, and then add the oil. Mix the dough for a few more minutes to ensure that the oil is fully incorporated into the mixture. The result should be a dough that is very elastic and slightly wet, which is a sign of its high hydration level.

• Once mixed, cover the dough and let it rest for 20 to 30 minutes. This resting period allows the gluten to relax, which will make the dough easier to work with when shaping.
• Next, dust your work surface lightly with flour to prevent the dough from sticking. Take the dough and fold it a couple of times, then let it rest for another 10 minutes. This folding technique helps strengthen the dough by developing the gluten structure, which will give your pizza a chewy, airy texture. Repeat this folding and resting process two more times, which will gradually make the dough stronger and more resistant to stretching. If at any point the dough starts to stick to your hands or the surface, feel free to use more flour to help with the handling. However, be careful not to add too much, as this can affect the texture of the dough.

• Once the dough has rested and become more elastic, it’s time to portion it out. Cut the dough into smaller balls, each weighing approximately 200g. Place these balls on a tray and let them rest for another 30 minutes. This final resting period allows the dough to relax further, making it easier to shape into individual pizza bases. The dough should be soft and slightly puffed up by the time it’s ready for baking.

• For the toppings, keep things simple. You’ll need some tomato passata, buffalo mozzarella, fresh basil, extra virgin olive oil, and a handful of grated parmesan. The key to great pizza is in the balance of toppings, so use a light hand when applying them. The dough should be the star of the show, with the toppings complementing rather than overwhelming it. Spread a thin layer of tomato passata on the dough, then tear the buffalo mozzarella into pieces and scatter it evenly. Add a few fresh basil leaves and drizzle a little extra virgin olive oil over the top. Finally, sprinkle a small handful of grated Parmesan cheese to enhance the flavour. Remember, the beauty of pizza is in its simplicity, so don’t overdo it with the toppings.

• Once your pizzas are topped and ready to go, it’s time to bake them. A wood-fired oven is ideal for this step, as it imparts a unique smoky flavour and crisp texture to the crust. Preheat the oven to around 300°C, and bake the pizzas for approximately 2 minutes. Keep a close eye on them, as wood-fired ovens can cook pizzas very quickly. The edges of the crust should be golden and slightly charred, while the cheese should be melted and bubbly.

The technique for folding the dough and shaping the balls is something you’ll develop over time with practice. It’s important to work quickly and confidently to avoid the dough from sticking to your hands. Using a plastic spatula can help, as it allows you to handle the dough without it sticking. When rolling the dough into balls, be sure to roll them tightly. This step helps give the pizza a nice, even texture and strength when baking. Don’t worry if things don’t turn out perfectly at first—just keep practising, and you’ll soon get the hang of it. The key is to enjoy the process and learn from each pizza you make!