Homemade Pizza
Home ovens aren't hot enough for making pizzas. Most people get around the problem by using a baking stone. This recipe uses a black baking tray instead, plus the oven's rapid heating mode. Pizzas are nicely charred in 4 minutes.
- Prep time
- 15 min
- Cook time
- 4 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 250 g bread flour (plus more for dusting)
- 4 g salt ((3/4 tsp))
- 0.8 g instant yeast ((1/4 tsp))
- 4 g corn oil (plus more for oiling work surface)
- 160 g slightly warm water
- 400 g San Marzano whole plum tomatoes (1 can) (simmer and reduce to about 325 g (this is enough for 5 pizzas))
- 100 g shredded cheese
Instructions
- 1
Thoroughly mix flour, salt, instant yeast, oil and water to form wet, sticky, scraggy dough.
- 2
Divide dough evenly into 2 pieces. Shape into round balls. Cover. Wait 30 minutes.
- 3
Reshape dough into round balls, so that surface of dough is smooth.
- 4
Rub oil on work surface. Cover dough with wet towel. Let dough ferment till size doubles, about 3 hours.
- 5
Whilst dough is fermenting, cook tomatoes to make thick pizza sauce.
- 6
Make pizza peel by wrapping cardboard with parchment paper.
- 7
Preheat oven to 270ºC, on rapid heating mode. Place black baking tray on lowest rack, upside down.
- 8
Shape pizza base by flipping dough from side to side. Press dough edges to form rim.
- 9
Place pizza base on peel. Spread with sauce and cheese. Slide pizza onto baking tray. Bake till crisp and burn spots form, about 4 minutes, turning pizza twice.
- 10
Remove pizza from oven. Serve immediately.