Did you miss the hot pizza fresh from the oven with stretching cheese and juicy filling? Restaurateur and chef Dmitry Zotov told Afisha Daily how to make great pizza at home.
Ingredients
- Wheat flour (high protein) - 900 g
- Rye flour (the dough is tastier with it) - 100 g
- Water (very cold) - 650 ml
- Salt - 6 g
- Instant dry yeast - 6 g
- Tomatoes in their own juice - 500 g
- Mozzarella - 500 g
- Filling - everything in the refrigerator
- Olive oil
Dmitry Zotov, chef and co-owner of Zotman Pizza: “My favorite pizza filling is a creamy base, salsiccia, porcini mushrooms, potatoes and rosemary.”
How to cook
Mix well wheat and rye flour, water, salt and yeast. The dough should be smooth and stick well from your hands. You can knead it by hand, but it is more difficult and will take a lot of time; it is best to use a special mixer with a hook attachment for this.
Divide the resulting mass into several parts (three or four for small pizzas) and form a ball out of each. Put in the refrigerator for a day - this is how long the fermentation process will take to make the dough light and airy, and besides, such a dough will bake faster.
The next day, when the dough is good, take it out of the refrigerator and let it warm up for about an hour. Then dust with flour and evenly distribute on a baking sheet pre-greased with vegetable oil; the dough should not be too thin or thick. It is better to stretch the pizza base with your hands without using a rolling pin - it expels carbon dioxide from the dough, making it less airy.
Mash tomatoes in their own juice with your hands or with a fork in a plate and put on top of the dough.
Then lay out the mozzarella and any filling of your choice - you can use whatever is in the fridge.
Preheat oven to 230 degrees. Place a baking sheet with pizza in it and bake for about 12 minutes, depending on the thickness of the dough. To check the readiness of the pizza, you can press your finger on the edge: if after pressing the dough rises back, then the pizza is ready. Sprinkle olive oil on top, if desired.
