Traditional pizza

Directions

1. Place the beer yeast in a bowl or container, add the water and oil paint, and allow the yeast to dissolve. (If you are using a stand mixer or food processor, add the oil paint at the end, after you have obtained a smooth dough, a few minutes before removing the dough.) ≈ 4 min
2. Add half of the flour and begin to knead. ≈ 10 min
3. Once all the ingredients are well mixed and you have a semi-liquid dough, add the remaining flour and salt (if you add the salt at the beginning, it may inhibit the activity of the yeast). ≈ 3 min
4. Continue kneading and obtain a dough that is either firm or soft, then empty it (if working by hand) onto a smooth surface and begin kneading vigorously, without tearing the dough, but always folding it over on itself. ≈ 10 min
5. Add small amounts of flour during kneading to achieve a smooth and pliable dough. ≈ 10 min
6. If you used a low-protein flour, 20 minutes of hand kneading and 10 minutes with a mixer should be sufficient. ⏱ 20 min
7. If you have used a strong flour (such as Manitoba), allow at least 40 minutes of hand kneading and 20 minutes with a mixer. ⏱ 40 min
8. At this point, you should have a smooth, pliable ball of dough, and most importantly, one that is “shiny”. ≈ 10 min
9. Cover it with a damp dishcloth for 30 minutes (using fresh water and a comfortable room temperature of 22 °C). ⏱ 30 min
10. Next, take round balls of dough, the size of which will depend on the type of pizza you want to make. ≈ 10 min
11. For a pizza on a flat surface (a 40x40 cm griddle), balls of 700-800g are suitable, but adjust the size according to the desired height of the pizza. ≈ 3 min
12. For a wood-fired oven pizza, similar to a “Napoletana,” the ideal size is around 200-220 grams. ⏱ ≈ 35 min
13. Before the dough is ready to be rolled out, it needs to undergo two processes, which will take different amounts of time depending on the degree of fermentation of the flour: proofing and maturation. ⏱ ≈ 1 hr
14. During the rising phase, the yeast consumes the sugar, releasing carbon dioxide, which becomes trapped within the gluten structure and causes the dough to rise. ≈ 3 min
15. The lifting time primarily depends on the temperature and the quality of the flour. ≈ 3 min
16. The dough for the pizza is made at a low temperature, to allow for a long fermentation period. ⏱ ≈ 1 hr
17. Maturation, on the other hand, is a set of processes that are the opposite of what happens during kneading. Specifically, the most complex structures, such as proteins, starch, and fats, are gradually broken down into simpler components. ≈ 10 min
18. These processes weaken the dough’s structure, making it less resistant, more extensible, and easier to digest. They also create the fuel needed for the yeast. ≈ 3 min
19. Specifically, these organisms require simple sugars for their metabolism, which are produced precisely through the breakdown of starches. ≈ 3 min
20. It is important to understand that these two processes do not occur at the same pace and depend, among other factors, on the type of flour used and the temperature at which the dough is placed. ≈ 3 min
21. Common types of flour: fermentation time: 3 to 4 hours (so very close to the rising time). ⏱ 4 hr
22. relatively weak dough: proofing time: 4-8 hours (from this point, the proofing and rising times begin to diverge). ⏱ 8 hr
23. Reinforced dough: W = 250-300, proofing time: 8-12 hours. ⏱ 12 hr
24. Flour fortes: W = 300-400, fermentation time of 12-24 hours. ⏱ 24 hr
25. To extend the fermentation time without the dough rising too much, simply place the bread in the refrigerator: at a temperature of 4 to 6 °C, the fermentation slows down considerably, allowing the dough to “mature”. ⏱ ≈ 2 hr
26. If you have used Manitoba flour, allow the dough to rest in the refrigerator for 24 hours. ⏱ 24 hr
27. If you used regular flour, 4 hours is sufficient. ⏱ 4 hr
28. ATTENTION: Take the bread out of the refrigerator and allow it to come to room temperature for at least 3 hours. ⏱ 3 hr
29. At this point, the dough can be considered ready. ≈ 3 min
30. The higher the proofing factor, the better the pizza will be, as the dough will be richer in protein-building elements. ≈ 3 min
31. However, it is important to respect the ripening times! ≈ 3 min
32. Indeed, if the dough doesn’t rise sufficiently, it will still contain un-transformed proteins, making it difficult to digest. On the other hand, a perfectly risen pizza “melts in your mouth”. ≈ 3 min
33. TIP: Buy pure Manitoba flour (available in most supermarkets or from a baker) and use it in combination with other flours to vary the fermentation times. ≈ 3 min
34. By using half Manitoba flour and half other types of flour, you will obtain the following formula: W = 400 + W = 200 = 600, which, when divided by 2, gives 300. ≈ 3 min
35. This results in a flour with a W value of 300, which requires approximately 12 hours of fermentation. ⏱ 12 hr
36. Simple, isn’t it? ≈ 3 min
37. Once the dough has risen, roll it out on a floured surface to create discs about half a centimetre thick. ≈ 4 min
38. You can use a rolling pin, but a professional pizza maker only uses their hands: they will begin by spreading the dough with their fingers, then stretch it, fold it, lift it, and finally place it on the surface, rotating and alternating these movements until they achieve a round, even-thickness disc. ≈ 4 min