With on my own, I mean that I made the dough, chose and prepared the toppings and managed the wood fire oven, for the temperature and for cooking the pizzas. For the first time, completely by myself.
It’s important for me to specify that, since I’m just a beginner and in the previous pizza “sessions” I’ve always had someone more experienced than me to help me with, well, everything.
**Dough**
– 1000 g Caputo Pizzeria
– 650 g Water (65 %)
– 28 g Salt
– 2 g Yeast
**Toppings**
In reference to all the pictures:
– Mozzarella fior di latte
– Provola affumicata (smoked) cheese
– Parmigiano
– Sauce
– Fresh basil
– Extra Virgin Olive Oil
**Sauce**
– Crushed peeled tomatoes
– Salt (1 g for 100 g of tomatoes, 1%)
– Basil
– 1 or 2 cloves of garlic, taken away right before the sauce is needed
**Method**
1. Dissolve the yeast in a glass of water, taken from the amount for the recipe. I prefer using cold water, right from the fridge.
2. Put the rest of the water in a bowl. Add 1/3 of the flour and the salt. Mix everything with a spoon.
3. Once obtained a mixture without lumps, add more flour, the glass of water with the yeast and keep adding the flour, until it’s ended. In this phase, you may want to switch from using the spoon to your hands.
Keep mix until all the flour is absorbed.
4. Allow the dough to rest in the bowl, covered with something to prevent the air exposure, for 20, 30 minutes.
5. Perform a series of two or three coil folds on the dough, spaced out by 15-minute intervals.
Choosing the number of coil folds and the rests to give to the dough it’s something the dough itself will “tell you”. Perform from two to four coil folds, until the dough is smooth, homogeneous, enough extensible.
In other words, until it’s ready to rise
6. Put the dough in a slightly oiled, airtight container. You may want to choose a narrow, tall, rectangular shaped container. Let the dough rise for about 1 hour, or until it has its volume doubled or slightly less.
7. Put the dough in the fridge, 4° C, for about 24 hours (or less, it depends also on when you need it, no reason to be so strict)
8. After the long rest in the fridge, create 6 balls, each weighing 260 to 280 g. You may want to create them when the dough is still cold, right after from the fridge, because it’s easier, or after some time, like 10-20 minutes.
9. Store the dough balls in a proofing box, where you have sprinkled some flour or semolina on the base. Just a little.
10. Let the dough balls rise for 2 or 3 hours, or until they have almost doubled in volume.
**Baking**
Baked in a wood fire oven
It’s my first time posting in this sub reddit, so please let me know if something about my post is not on point! 🍕🔥
by burningchance