We present to you a staple of Italian cuisine: pizza! Enjoyed by everyone, whether for a night with friends or a family meal, this recipe will allow you to make three pizza crusts that are both crispy and soft, perfect for holding your favorite toppings.
Follow these simple steps and get ready to delight your guests with pizzas worthy of the best pizzerias!
INGREDIENTS
- 5 1/4 cups (650 g) of flour (Type 0)
- 1 1/2 cups (360 g) of room temperature water
- 0.7 oz (20 g) fresh baker’s yeast or 0.3 oz (8 g) dry baker’s yeast
- 1 oz (30 g) fresh baker’s yeast or 0.4 oz (12 g) dry baker’s yeast (for quick dough)
- 1 teaspoon salt
- 2 tablespoons (30 g) olive oil
UTENSILS
- 1 MARCEL wood oven + 1 pizza stone (included with the MARCEL oven)
- 1 large mixing bowl
- 1 spatula
- 1 plastic wrap
- 1 floured surface for rolling out (preparation mat)
- 1 pizza peel (perforated aluminum pizza peel)
- Optional:
- 1 turning peel (stainless steel quality peel)
- 1 infrared thermometer (laser-guided infrared thermometer - professional precision)
- 1 cutting board
- 1 pizza cutter
DOUGH PREPARATION
In a large mixing bowl, combine the water and yeast using a whisk.
Add the flour and salt, then mix with a spatula and knead the dough until smooth and elastic.
Gradually add the 2 tablespoons (30 g) of olive oil once the dough is homogeneous.
Remove the dough from the bowl, oil and wipe the bowl, then shape the dough into a ball and cover with plastic wrap.
Let the dough rise for 2 hours (or 1 hour for quick dough).
Once risen, divide the dough into 3 portions and shape into balls. Let rest until they double in size (30 to 45 minutes).
Place a ball on a floured surface or a preparation mat. Then, stretch the dough by hand into an even circle about 14 inches (35 cm) in diameter.
Top the pizza as desired, with a red (tomato) or white (cream) base.
COOKING
- Preheat the pizza stone (included with the MARCEL oven) to 750°F (400°C) (vent open).
- Use the laser thermometer to maintain the temperature.
- Using the pizza peel, slide the pizza dough directly onto the pizza stone.
- Rotate the pizza with the turning peel every 30 seconds and remove from the oven when done.
Enjoy your meal!
