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Florence Cooking Class Pizza
Serves 10
7 cups (1 kg) double zero flour
3 cups (700ml) room temperature water
1 oz (15g) fresh yeast
2 TB extra virgin olive oil
1 TB Salt
Pizza sauce (pureed tomato)
Dried oregano
Chili flakes
Pizza topping of your choice
Add yeast to water, stir vigorously until dissolved
Place flour in a pile on wooden or marble surface
Make a well in the middle of the flour then add the water mixture, olive oil and salt
With a fork gradually mix the flour from the wall of the well into the water mixture
Once combined, use scraper/shovel to mix and then discard remnants
Knead for about 10 minutes, cut into even sized pieces
Form balls (into a mushroom-like shape) and leave for 2 hours covered with a damp towel
Take each ball and make into a circular shape by flattening it out and then placing edge of hand on side of dough and pulling it out with other hand. Rotate to stretch into even circle.
Sprinkle flour or cornmeal under dough. Spread sauce (5 spoons). Sprinkle with oregano and chili flakes.
Add toppings
Cook 4 - 5 minutes at 700 degrees.
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