447 g wheat flour
78 g activated malt flour
340 g water
20g olive oil
5 g fresh yeast (1.5 g if it is dry yeast)
For the filling:
6 or 7 tablespoons tomato sauce concentrated
150-200g mozzarella, drained
basil to taste
- Dissolve yeast in water.
- Add the rest of the ingredients and mix well until you have a sticky dough.
- Let it rest for 15 min. Once rested, it is passed to the table with a little flour.
- Separate the three portions of about 300g. Roll it into a ball and put it in three separate containers. If you are going to make the pizza that same day, keep in mind that the dough has to ferment for at least 1 hour or until it doubles in volume. If you want you can put the dough in the fridge and leave it for a few days and take it out a little before shaping.
- Preheat the oven to 250ºC (up and dowm). Shape the pizzas. The method is to flatten the ball with the fingertips giving a round shape. Do this until the dough has a diameter of around 10-15cm. Now it’s time to stretch. Stretch the dough by lifting it carefully, allowing gravity to stretch it and turning it so that it stretches evenly. It’s okay if it doesn’t look good at first. Little by little you will perfect this technique.
- Put the dough on a sheet of greaseproof paper and make the last corrections by slightly stretching the sides that have not been well.
- Place the toppings. First the tomato, then the mozzarella and basil and finish with a drizzle of olive oil. You do not have to leave the dough for a long time with the ingredients because otherwise it becomes too wet and won’t be possible to cook.
- When the oven is already hot (half an hour) put the paper with the pizza directly on the base of the oven and leave it for 2-3 minutes making sure that the base does not burn. When the crust has browned, place the pizza on a baking tray and place it under the grill at full power for another 2-3 min until the ingredients are baked.
- Take out and serve.
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