Pizza · Apr 18, 05:04 PM
Dissolve a sachet of dried yeast or a cube of beer yeast in a glass of tepid water. Add it to 500 gr of white flour. Add a teaspoon of salt. Start working the dough in the bowl. When it is quite homogeneous, work it on a wooden surface, lightly covered with flour. After a few minutes the dough should have a smooth surface and a relatively soft and elastic texture. Shape it in spherically and put it back in the bowl. Cut a cross with a sharp knife on top of it and wrap the whole bowl with a towel. Let it raise for at least 2 or 3 hours. Then cut the dough in 4 parts and start working one of them by hand or using a rolling pin, until it is 25/30 cm in diameter. Gently position it on a cooking surface, like a tray or a stone. Blend two cans of peeled San Marzano tomato plum. Spread a good amount of the tomato blend on the pizza using a spoon. Add a moderate amount of good quality extra virgin olive oil evenly spread on the pizza. Add salt, oregano and whatever topping we like: grilled vegetables, salame, prosciutto, anchovies, olives, mushrooms, artichokes, anything apart from the mozzarella (!). Insert in the preheated oven. The higher the temperature the better the cooking process will come out. After a few minutes take out the pizza and add the mozzarella. Leave it in the oven for a couple of minutes, just the time to melt the mozzarella. Be careful that at these temperature the mozzarella burns very quickly. Repeat the process for the other quarters of dough. Note: some people prefers the pizza more crispy, in which case cook the pizza with just tomato and oil and oregano first and then add the rest of the toppings a few minutes later and then at last the mozzarella.
— Andrea Di Biase
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