Pizza

1 First of all, it is important to weigh all the ingredients exactly, which is why the recipe states grams instead of milliliters. I use a precision scale for the yeast. First, in the evening at around 8 p.m., 300g of Tippo00 is mixed with 300g of cold water in a lockable bowl. Put the lid on the bowl and store in a warm place at room temperature for at least 12 hours.

The next morning, the pre-dough is made with 500g Tippo00, 155g cold water, 20g olive oil, 17g salt and 1.4g fresh yeast for 5 minutes. kneaded into a dough (with a kneading machine). Put the finished dough in a sealable bowl and let it rest at room temperature for at least 6-8 hours (or longer if you want). Then in the evening the dough is kneaded briefly by hand, comes back into the bowl and is stored closed in the refrigerator overnight. The next day, take the dough out of the refrigerator, form dough balls with surface tension, cover without flour on the work surface and let rise. Let rest for 3-4 hours before the pizza dough can be shaped with a little flour by hand without corrugated wood.

Briefly puree the cans of tomatoes with a hand blender. Only stir in the salts, oregano and the finely chopped basil after pureing.

Preheat the oven to maximum upper / lower heat setting. Shape the warm dough by hand with a little flour without flattening the dough. Rub the baking sheet very thinly with olive oil, ideally using kitchen paper (Zewa). Place the formed dough on the baking tray, spread the tomato sauce on top, cheese on top and top with prosciutto toppings. Bake on the 1st rack for about 10 minutes.

Baking time varies depending on the capacity of the oven. My oven creates 280 C ° top / bottom heat where the pizza is ready in 10 minutes.

Drizzle some good olive oil onto the finished pizza and serve.