Time for a new pizza page, the old one from 2009 is over 10 years old and insights are changing. But I’ve always experienced the dough recipe as good and delicious. The baking temperature and capacity were found to be limitations. With a new electric oven [[Electric Pizza Oven]] with stone that reaches 350 degrees, we go a long way. A wood oven is great of course but I don’t have the time or the patience to preheat an oven for hours. That is really something to take into account if you have plans to build one.
Time to share some experiences. Again Jamie’s recipe.
Table of Contents
|all-purpose flour||witte bloem||800|
|dried yeast||gedroogde gist||14|
|(brown) sugar||(bruine) suiker||13|
|luke warm water||lauw water||650|
- Mix flour and salt
- Mix yeast, sugar and lukewarm water
- Wall of flour on the counter or in a bowl like a pond, add water mixture.
- Stir from the inside with a fork until flour is dissolved.
- Knead for 10 minutes, not “mix”, but stretch and swage, see internet for techniques.
- Allow to ferment for at least 15 minutes in a warm place.
- Make balls, roll them out (easily) or knead them out (do it a few times, even easier and with better edges). Sharing in 8 is smaller or thinner pizzas, 6 for larger ones. Make sure there is enough flour under the bottom so that it does not stick.
- Arrange a plate that you can use to slide the pizza into the oven.
- I can’t imagine it, but if you don’t want blistering, you can poke the bottom with a fork.
- Olive oil, you can rub the top but you can skip this as well.
- Tomatoes, sieved, possibly with herbs.
- All other things for on it, Italian herbs make the taste extra special. Fresh leaves of, for example, spinach, burn quickly, just like dry herbs, put things like that under the cheese and meat products.
- If you are sure that the bottom does not stick to the plate, loosen with a spatula if necessary, place the pizza on the stone, do this by sliding the pizza off the plate with a shaking motion.
- Baking: depending on oven. Color says something, don’t be frightened by dark. If the edges have risen, it does not mean that it is cooked towards the center. Try&Error.
- Enjoy your meal!
Semola, Semolina or Semoule is a coarse-grained flour made from durum wheat. In addition to use as an ingredient, you can sprinkle it over the pizza and use it under the pizza base to prevent the dough from sticking. The color is somewhat yellowish.