Anonymous
6/27/2025, 11:39:40 AM No.713787942
Dough:
>600 ml lukewarm water + 2 tbsp sea salt, mix until dissolved
>add 1 cup 00 flour and hand mix until dissolved
>add 1/5 tsp instant dry yeast and mix
>add 7 more cups 00 flour, mix until uniform mass, rest for 20-30 min
>knead on floured surface until smooth and elastic, form into ball, and let it rise in an oiled and sealed container for 18 hours at room temp
>partition dough 5 ways and shape into tight smooth balls
>rise at room temp for another 6 hours (you can then refrigerate)
Sauce:
>hand crush 1 tin San Marzano tomatoes until slightly chunky and silky in consistency
>add 1 1/2 tsp sea salt + 10 torn basil leaves
Shaping The Pizza:
>let dough come to room temp
>lightly coat dough and work surface with flour
>slightly stretch the dough out by pulling with your hands so its flat and circular
>working outwards, press your fingers into the dough and create dimples, pushing all the air bubbles out into the crust, leaving about half an inch untouched at the edges
>do this 3 times on the same side until all air bubbles are pushed to crust
>drape dough on your knuckles and rotate your hands, using gravity to stretch it out. Do this until very thin (you should be able to see light passing through)
>transfer dough to floured peel and do final shaping
Traditional Oven Settings:
>place pizza stone on lowest rack and preheat oven to 550 °F for 1 hour
>move stone to highest rack and set to broil 10 minutes before loading your pizza
>add 7-8 tbsp of sauce to pizza on peel, then slide into oven
>set oven to 550 °F and bake for 4 minutes
>remove pizza base and distribute 125 g chunks of fresh Mozz (make sure your strain and dry if it was in brine) + finely grated Pecorino Romano + 1 tsp olive oil
>bake in oven for 2 minutes then broil for another 1-2 minutes until cheese is lightly melted and crust is charred
>drizzle olive oil and add basil leaves
>cut 4 ways with SCISSORS (IF YOU DON'T DO THIS STEP YOU'RE A FUCKING NIGGER)
>pair with nice wine
Buona cena.
>600 ml lukewarm water + 2 tbsp sea salt, mix until dissolved
>add 1 cup 00 flour and hand mix until dissolved
>add 1/5 tsp instant dry yeast and mix
>add 7 more cups 00 flour, mix until uniform mass, rest for 20-30 min
>knead on floured surface until smooth and elastic, form into ball, and let it rise in an oiled and sealed container for 18 hours at room temp
>partition dough 5 ways and shape into tight smooth balls
>rise at room temp for another 6 hours (you can then refrigerate)
Sauce:
>hand crush 1 tin San Marzano tomatoes until slightly chunky and silky in consistency
>add 1 1/2 tsp sea salt + 10 torn basil leaves
Shaping The Pizza:
>let dough come to room temp
>lightly coat dough and work surface with flour
>slightly stretch the dough out by pulling with your hands so its flat and circular
>working outwards, press your fingers into the dough and create dimples, pushing all the air bubbles out into the crust, leaving about half an inch untouched at the edges
>do this 3 times on the same side until all air bubbles are pushed to crust
>drape dough on your knuckles and rotate your hands, using gravity to stretch it out. Do this until very thin (you should be able to see light passing through)
>transfer dough to floured peel and do final shaping
Traditional Oven Settings:
>place pizza stone on lowest rack and preheat oven to 550 °F for 1 hour
>move stone to highest rack and set to broil 10 minutes before loading your pizza
>add 7-8 tbsp of sauce to pizza on peel, then slide into oven
>set oven to 550 °F and bake for 4 minutes
>remove pizza base and distribute 125 g chunks of fresh Mozz (make sure your strain and dry if it was in brine) + finely grated Pecorino Romano + 1 tsp olive oil
>bake in oven for 2 minutes then broil for another 1-2 minutes until cheese is lightly melted and crust is charred
>drizzle olive oil and add basil leaves
>cut 4 ways with SCISSORS (IF YOU DON'T DO THIS STEP YOU'RE A FUCKING NIGGER)
>pair with nice wine
Buona cena.
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