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It has taken me nearly 40 years to learn to make a pizza that I'm happy with. I have a number of pages on the subject:

Ingredients

2 pizze       4 pizze       ingredient
300 g       600 g       Pizza flour
10 g       20 g       Yeast
185 ml       370 ml       Water at 37°
30 ml       60 ml       Olive oil
10 g       20 g       Salt

Preparation

Start at least 3¼ hours before serving. I use ALDI electric pizza ovens for dough preparation, then bake them on pizza stones in an Electrolux oven with “pizza” setting (fan forced with heat from below).


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  1. Mix the ingredients in a mixer. This will take about 15 minutes.

  2. Allow to rise in an oven at 40° until the dough roughly doubles in size, which can take between 60 and 90 minutes. Total time: 1½ hours.

  3. Mix the dough again in the mixer and then roll it out to shape on the trays with baking paper underneath, about 10 minutes. Total time: 1 hour, 40 minutes.

  4. Let it rise again for up to an hour. Total time: 2½ hours.

  5. Place the pizza stones in the oven and set it on “Pizza” (6 on my wannabee digitally controlled oven): heat from below and fan. Temperature 250°, because it won't go any higher.

  6. Pre-bake the bases in ALDI electric pizza ovens for 6 minutes from the underside only, then another 2 minutes from both sides. This is to get the bases firm enough to be handled.

  7. Remove the base and backing paper, turn the tray around and slide the base off the backing paper onto the tray. Put the topping on, 20 minutes. Total time: 3 hours.


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  8. Bake the pizze for about 8 minutes until ready. Total time: 3¼ hours.


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Notes

There's a big difference between conventional flour, bread flour and pizza flour. Not surprisingly, the last is the best. Now that it's becoming easier to find, there's no reason to use anything else.

The proportion of water to flour depends both on the flour and on the quantity of olive oil. In the past I used slightly less olive oil and a ratio of 2 parts water to 3 parts flour, but since October 2017 that seems to be too moist. I still don't understand what the change is, but the current proportions seem appropriate.


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