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one steel to rule them all
From traditional Neapolitan Pizza to Roman-style, dough-balls or even the streets of Detroit, the possibilities are endless.
neapolitan
300g '00' or '0' flour
195ml water
9g salt
0.24g fresh yeast or 0.1g instant
makes 2 pizzas
Start by weighing out your ingredients, then combine the flour and salt in a bowl.
Make a well in the centre of the flour then add the water, yeast and mix for 2 minutes until combined.
Transfer your mix onto a worktop and knead the dough for 15 minutes until smooth.
Place in an oiled bowl and cover for 20hrs at room temperature.
Divide the dough into 2 portions and shape into balls. Let these rest, covered, for a further 4 hours.
Dust your surface with flour & semolina then stretch out your base leaving an edge (cornicione) and add your favourite toppings. Bake for 3 minutes at maximum temperature using the broiler method.
Follow the same instructions as the Neapolitan recipe until you reach the stretching phase.
Instead of preserving the cornicione, continue pressing the air out of the dough until you have a nice flat base (don't be too forceful here).
Cook on maximum for around 5 minutes until crispy and golden.
rota e' carretta
280g '00' flour
170ml water
8.5g salt
0.23g fresh yeast or 0.1g instant
makes 2 pizzas
300g bread flour
190ml water
7g salt
5g instant yeast
1tbsp extra virgin olive oil
pinch sugar
230ml pizza sauce
120g low-moisture mozzarella
(serves 2)
chicago
Form your dough and knead for 10 minutes until smooth. Leave to rest in a covered bowl for 1-2 hours until doubled in size.
Put aside 1/4 of the dough and stretch the remaining out to around 30cm. Add this to a 22cm spring-form cake tin, leaving the dough over the edges.
Add half your toppings, then roll out and add the remaining dough layer.
Add the rest of the ingredients, saving a little cheese for dusting.
Trim any excess dough from the edges and fold over the pizza (around 4cm) to seal in the toppings. Sprinkle the last of the cheese over the middle.
Bake on your steel at 190c for 40 minutes on the middle shelf.
Follow the same instructions as the Neapolitan recipe until you reach the stretching phase.
Divide your dough up into 10 balls and roll out into flat circles.
Add your fillings - don't overstuff!
Close the balls by bringing the edges towards the centre and pinching. Transfer to a baking tray.
Leave to rest for 10 minutes - this is important as they could over-inflate during the bake.
Bake at 200c for around 8-10 minutes with your steel in the centre of the oven.
stuffed dough balls
150g '00' or '0' flour
90ml water
4.5g salt
0.13g fresh yeast or 0.05g instant
makes 10 dough balls
280g '00' flour
170ml water
8.5g salt
0.23g fresh yeast or 0.1g instant
makes 2 calzones
calzone
Start by making and proofing your dough using the Neapolitan recipe.
Stretch out your base as normal but make sure to press all the way to the edges.
Add your fillings to one half of the circle, with tomato on the bottom and cheese at the very top.
Carefully fold the empty half over the fillings and press down at the edges, leaving at least a 2cm rim. Use a pizza wheel to trim off any excess dough.
Bake with your steel on the middle shelf using the broiler for 2 minutes and switch back to conventional bake for a further 6-8 minutes.
Leave to cool for a few minutes before serving.
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