450-500 g of All-Purpose flour medium strength (W230-W260 – or a mix of All-Purpose flour and Manitoba flour)
10 g of salt
Start the mix with water, oil, salt and half of the flour;
Start to knead;
When the flour is absorbed. Turn off the mixer, cover and let it rest for 15 minutes. This will facilitate the process of autolysis that helps develop the gluten and makes the final dough more elastic;
Once again start to knead and gradually add the remaining flour;
Knead for 7-8 minutes at medium speed;
The mixture is quite dry and elastic;
Divide the dough into pieces of about 180g;
Crush and roll them as shown in the video;
Turn the roll over 90 degrees with the dough indentation upwards;
Roll it back on itself. This process further develops the gluten and gives strength to the pasta;
Form a ball of smooth dough;
Sprinkle the flour on the work table or a plastic tray;
Put the balls on top of it, then mash them a bit. This way they will be easier to roll out later;
Sprinkle the surface of the balls with a little flour;
Cover with a sheet of clear plastic wrap so they do not make the crust. This is important to avoid the formation of lumps of dough that will make difficult the preparation of the pizza more forward;
Let it rest for 20-30 minutes;
You can also prepare the dough the next day and let it rest in the refrigerator. You will pull out the balls from the refrigerator 20 minutes before baking them;
Using The Oven
Light up the wood-fired oven;
Stretch evenly the dough with a rolling pin, sprinkling the flour over and under the dough so that it slides on the working surface and does not stick;
Sprinkle the oven pizza peel with flour and put the dough on top of it;
Flavor the pizza to your taste;
The 4 Pizze oven reaches the ideal temperature for cooking pizza at 400-450 ° C in about 20 minutes. Light it up as shown in the video, then leave it so as to create the embers, move it to one side and make sure there is still a bit of flame;
Bake directly on the oven floor keeping the pizza peel horizontal and pulling it off with a back snap of the wrist;
Cook for 2-3 minutes at most. This type of dough tends to create bubbles in the pizza during cooking. Break the bubbles with the tip of a knife.
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London Essex Hot Tubs Ltd (Company Reg No. 08960631) Vat No 194 1103 29 Registered Address: 13 Oakwood Hill Industrial Estate, Loughton, Essex, IG10 3TZ. Registered in England and Wales.
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