pizza

Ingredients for 4 servings:

• 500 g wheat flour, Italian (Farina Tipo 00)
• 300 ml water, lukewarm (approx. 35 degrees)
• 5 g yeast, fresh, (1 g per 100 g flour)
• 2 tsp sea salt
• 1 tbsp olive oil
• 2 tbsp olive oil
• 0.2 liters of red wine
• 1 package of tomatoes, pureed
• 1 tbsp tomato paste
• 1 shallot(s)
• salt and pepper
• Sugar
• Oregano, dried

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

like from a good Italian

A true Neapolitan pizza is baked at 400-450 degrees Celsius in a stone oven. These temperatures are not reached in a home kitchen. However, there are so-called fireclay baking stones for home use and kitchen ovens. This type of baking stone retains heat and thus distributes the heat evenly to the pizza. The open pores draw excess moisture from the pizza. Regarding the flour, it should be noted that, in our long experience, the best results are achieved with Farina Tipo 00 (available from wholesalers, Italian delicatessens, or online). For the sauce or pizzaiola, finely dice the shallot and sauté it in a little oil until translucent. Deglaze with the red wine and bring to a boil briefly. Then add the passata and simmer until the sauce is thickened. Remove from the heat and season to taste with oil, salt, pepper, sugar, and oregano. Preheat the oven and pizza stone to maximum temperature (top and bottom heat, no fan). Place the pizza stone on the second rack from the top, more than 15 cm above the stone, on the top rack. Put the flour in a mixing bowl and dissolve the yeast in the water. While kneading slowly with a dough hook, add the water and immediately after that the olive oil. Let it knead for at least another 10 minutes. This long kneading time is important, as this is the stage where the gluten is broken down. Now comes the first important resting phase: The dough should rise for 30 minutes at a room temperature of approximately 21 degrees Celsius (or at least less). This process is called bulk fermentation. After the bulk fermentation, form the dough into 4 equal-sized round pieces and place them in separate bowls, covered, for the upcoming final proof. The final proof should take place in the refrigerator at a temperature of 2-5 degrees Celsius for at least 24 hours. The dough should come to room temperature for about 30 minutes before baking. Now coat each piece of dough on both sides in flour and shape it into a round flatbread by gently and evenly pressing it with your fingertips. Then stretch the dough out with both flat hands using a twisting motion. Toss the finished dough back and forth between your hands using gentle twisting motions to shake off any excess flour. When shaping the dough, always remember not to crush the tiny gas bubbles that have formed in the dough over the 24 hours of cooling! These are what ultimately make the pizza fluffy. Now spread each pizza thinly with the cold pizza sauce and top with cheese and any other toppings you like. Switch the oven to top heat and slide the pizza onto the stone using an oven peel, a palette knife, or a kitchen utensil. Quickly close the oven and stand in front of the oven. After 2-3 minutes, the cheese will be golden brown and the dough will be lightly browned, then the pizza is perfect. Always work by feel here, as every oven is slightly different. Bake the other pizzas in the same way, serving each one immediately with a light red wine.