I know: I can’t take pizza photos! omg
But if you trust me, I assure you that the recipe is one of the best ones and I’m telling you why:
- First of all, it’s inspired by the legendary master Bonci, a real Italian pizza boss who I admire very much (I made 573 km on the way and back to go and find him in Via della Meloria in Rome just a few months ago!). The procedure for pizza making is a bit simplified, in fact I adapted it a little to my (in) abilities, but it guarantees excellent results.
- That’s a no-knead dough so you don’t have to knead by hand for a long time but gets ready using a fork, nothing easier.
- The result is amazing: a soft pizza with a crust on the bottom and above all so much digestible (you won’t wake up in the middle of the night to drink a liter of water – as long as you don’t get the anchovies on your pizza .. otherwise it is not fair- ).
Where is the rip off? No rip-off, you just have to remember to knead it the night before to eat it the next.
Delicious!!
SERVES 2-4 PEOPLE (depending on your hunger!)
READY IN 1day & 40’ (don’t worry, 1day is rising time!)
INGREDIENTS:
1 lb all-purpose flour
½ oz salt
1 cup warm water
½ oz brewer’s yeast dissolved into 2 tablespoons warm water
2 tablespoons extra virgin olive oil
All-purpose flour to taste
extra virgin olive oil to taste
All-purpose flour and semolina to taste (for pastry board)
extra virgin olive oil to taste (for backing sheet)
1 cup tomato sauce
Salt to taste
3 balls mozzarella, sliced
Oregano and extra virgin olive oil to taste
STEP 1: MIX THE INGREDIENTS
In a bowl, place the flour, the salt and ¾ cup warm water.
Mix with a fork. Add the brewer’s yeast dissolved into 2 tablespoons warm water, the oil and the remaining water
until you get a wet mixture.
STEP 2: KNEAD BY HAND
Put some flour on the pastry board. Then place the mixture in the centre and knead it quickly by hand.
STEP 3: LET IT RISE
Place the dough in a bowl and massage it with a little olive oil.
Cover the bowl with cling film and let it stand at room temperature for 10 minutes.
After that, put the bowl into the fridge for 24 hours.
STEP 4: REMOVE THE DOUGH FROM THE FRIDGE
3-4 hours before using, remove the bowl from the fridge and let it stand at room temperature (for 3 or 4 hours).
STEP 5: ROLL OUT THE DOUGH
Put a bit of flour and semolina on the pastry board, then put the dough on it.
Put some oil on the backing sheet, then roll out the dough with your fingers and lift it onto the baking sheet.
If necessary continue rolling out.
Smooth sauce over base with the back of a spoon and add the salt.
Scatter with mozzarella, drizzle with olive oil and oregano.
STEP 6: BAKE THE PIZZA
Bake in preheated oven at 250 °C for 20 minutes.
#getbready & enjoy your meal
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