Diavola Pizza Recipe


For the pizza dough:

  • 250 gram pizza flour (00 types of flour) (2 cups)
  • 2 gram salt (1 teaspoon)
  • 5 gram active dry yeast (half of 1 small pack)
  • 160 ml. warm water (3/4 cup)

For the pizza:

  • 5 tablespoon tomato puree
  • one hundred gram sausage
  • one hundred gram mozzarella cheese (or a fresh cheese melted in the oven)
  • one hundred gram grated cheddar cheese
  • one tea spoon thyme

Preparation Of

Take the flour and salt in a large bowl and mix. Mix yeast and warm water in a separate bowl and wait for it to become active. Just a little foaming is enough. Then, pour the yeast water into the middle of the flour and salt mixture you bought in the bowl. Mix slowly starting from the middle with a wooden spoon. After all the ingredients are combined, take the dough on a floured wooden counter. It is normal for it to appear scattered and piecemeal as you can see. Knead the dough for 2 minutes by folding it from the edges to the inside. After kneading and the dough gathers itself, shape it by rolling it on the counter. Then take it back into the bowl and leave it to ferment by covering it with cling film or cloth. The pizza dough that you ferment for 1 hour will have approximately doubled. Turn the bowl upside down and take the dough onto the floured wooden counter. Let the bottom of the dough face up. Twist the dough inwards by pulling from the right and left edges and combine in the middle. Lock the dough by pressing gently with your fingers. In this way, we trap the air outlet that occurs during fermentation into the dough. Then turn the dough upside down and press it on one side to make it round again and give it its final shape by rolling it on the wooden bench. Put the dough in the bowl and cover it for the second leavening and leave it like this for 1 more hour. Take the fermented dough on an oiled paper sprinkled with flour. Starting in the middle, press with your finger and gradually roll out the dough. You don’t need to use a rolling pin/rolling pin in the first part. Then stretch the dough by pulling it slowly with your hand. After it exceeds 20 cm in diameter, you can thin it with a roller if you wish. Arrange the pizza ingredients as you wish. Put the tomato puree first and then the other ingredients. If you do not have a pizza stone to bake in the oven, take care to put the cheddar and cheese 5 minutes before you take them out of the oven. Heat your pizza stone in the oven at 240-250 degrees at least 20 minutes beforehand. Place the pizza on the pizza stone by sliding it over the wax paper. If you do not have a pizza stone, heat the baking tray at 240 degrees 30 minutes beforehand and place it on the tray with greaseproof paper. Bake for 10-15 minutes on the middle shelves in a controlled oven at 230 degrees, which you have preheated for at least 30 minutes. Then slice and serve. Enjoy your meal.

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