Without Olive Oil
350g Type 00 White Flour
350g Type 00 White Flour
200g H2O
10g Salt
100g starter
24 hours before baking...
Mix and work for 10-15 minutes until smooth and elastic. Work it!
Leave 3 hours at room warm temp
Into the fridge or cold room say 5-10c
12-15 hours later remove from freezer and split into 3 balls. Perfect
sealed smooth beauties leaving them at room temperature or a bit warmer.
Get over as hot as possible one hour before baking time to get your baking steel (or the sad pizza baking thing you bought online)
Open by hand to thin in centre and a bit more "meat" in the border.
Be gentle on the topping. Barely cover the pizza and also be careful with too much moisture .
I don't use sauce, maybe sometimes, but most of the time it steels the flavour of the topping. Exceptions are the traditional recipes. However go for it as a base for any of my preferred recipes (except funghi please)
My prefers pizzas are...
Portuguese
Shredded high quality ham 100g
Low moisture mozzarella 125g
Thing slices of 1/2 large onion
2 Small boiled eggs shredded by hand
Salt to taste on top of egg and onions
Oregano (of course)
Olive oil on top
Fungi
Low moisture mozzarella 150g
Prepared fungi mix
Oregano (of course)
Olive oil on top
The fungi mix...
Prepare a tray of fungi an hour before. It can be any type really, but I usually get a selection of oyster, shitake, shimeji, chestnuts a little bit of each. Fry in a pan for 2-3 minutes and throw soy sauce towards the end letting it cook of a couple of minutes to get a moist nice caramelised colour. Reserve.
Nduja
Low moisture mozzarella 150g
Nduja paste
Oregano (of course)
Olive oil on top
Formagio
Low moisture mozzarella 100g
Small Pieces of blue cheese
Shreds of gruyere
Oregano (of course)
Olive oil on top
Pomodoro
Low moisture mozzarella 125-150g
Thing cut tomatoes.
Loads of Oregano (of course)
Olive oil on top
Option for fresh basil leafs on the side to eat together to taste.
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