Homemade pizza

Directions

1. Heat the water in the microwave until it reaches a temperature of 37 °C (approximately, or 42 °C with dry yeast), then pour it into a bowl. ⏱ ≈ 10 min
2. If you don’t have a thermometer, you can estimate the temperature by placing your hand in the water. ≈ 3 min
3. The water should be lukewarm, but not too hot. ≈ 3 min
4. Add a pinch of salt and sugar to the water. ≈ 3 min
5. Mix until the salt and sugar are completely dissolved. ≈ 4 min
6. Dissolve the yeast in the water. ≈ 3 min
7. Be careful with dry yeast, which requires a temperature of 42 °C to activate (fresh yeast requires a lower temperature), but avoid baking the yeast with water that is too hot. ⏱ ≈ 10 min
8. Gradually add the flour, while kneading the dough on a clean surface. ≈ 10 min
9. Once the dough starts to come together, knead it by hand (using the palm of your hand). ≈ 10 min
10. Mix the dough for a sufficient amount of time so that all the ingredients are well incorporated and the dough is no longer “floury”. ≈ 4 min
11. It is generally advisable to work on it thoroughly. ≈ 3 min
12. A pastry robot can be very helpful in this regard. ≈ 3 min
13. Let the robot run for about 15 minutes while you prepare the filling. ⏱ 15 min
14. Once the dough is ready, cover the bowl with a cloth or plastic wrap, and let it rise in a warm place for about 30 to 60 minutes. ⏱ 1 hr
15. For example, you can lightly preheat the oven and place the dough inside to allow it to rise. ⏱ ≈ 10 min
16. Once the dough has risen, you can prepare the tomato sauce. ≈ 3 min
17. First, drain the tomato puree through a sieve to remove any excess liquid. ≈ 2 min
18. Once the excess liquid has drained from the cornmeal sieve, add pepper, chili flakes, pizza seasoning, and basil, to taste. ≈ 3 min
19. You can also add garlic powder. ≈ 3 min
20. Blend the sauce in a blender until it has a smooth, consistent texture, with no tomato chunks remaining. ≈ 4 min
21. Now, forget the tomato sauce and instead, coat the ground meat. ⏱ ≈ 7 min
22. The bread should be very hot. ⏱ ≈ 7 min
23. The meat is ready when the color changes completely and the ground meat transforms into small pieces. ≈ 3 min
24. If you have purchased inexpensive ground meat, you can remove excess fat at the beginning of the cooking process. ≈ 3 min
25. Once the dough has doubled in size, place a sheet of parchment paper on a clean surface and generously dust it with flour. ≈ 3 min
26. Next, rub flour onto your hands to prevent the dough from sticking. ≈ 3 min
27. Take 1/4 of the dough and form a ball with your hands. ≈ 10 min
28. Preheat the oven to the highest possible temperature, and place a griddle inside. ⏱ ≈ 10 min
29. If possible, use only the lower part of the oven. ⏱ ≈ 35 min
30. This will help prevent the filling from burning too quickly during cooking. ≈ 3 min
31. The recommended cooking temperature is 300 °C. ≈ 3 min
32. Place the ball of dough on a sheet of parchment paper and flatten it by hand to form a more or less round shape. ≈ 3 min
33. Next, roll it to create a perfectly even base. ≈ 10 min
34. The thickness of the base should be approximately… ≈ 3 min
35. Once the oven is fully heated, preheat the bottom of the tart pan. ⏱ ≈ 10 min
36. Quickly remove the hot griddle from the oven. ≈ 3 min
37. Place the pizza dough, along with the parchment paper, on a griddle. ≈ 3 min
38. Preheat the oven. ⏱ ≈ 10 min
39. If everything goes according to plan, the ground should soon start to rise. ≈ 3 min
40. Remove the oven rack as soon as the first dark spots appear. ⏱ ≈ 35 min
41. The lever broke the air bubbles located in the center. ≈ 3 min
42. Next, spread the pizza dough with a very light coating of olive oil. ≈ 4 min
43. If you want the edges to be crispy, do not oil them. ≈ 3 min
44. Spread a thin layer of tomato sauce evenly over the surface using a spoon. ≈ 4 min
45. The foundation needs to be visible. ≈ 3 min
46. Don’t use too much sauce, even if it seems like there will be plenty left over. ≈ 3 min
47. Add some Emmental cheese. ≈ 3 min
48. Feel free to use plenty, and use it generously from the start. ≈ 3 min
49. Add ground meat. ≈ 3 min
50. Don’t cover the entire pizza with ground meat, but instead, spread small amounts evenly across the surface. ≈ 3 min
51. Add more mozzarella. ≈ 3 min
52. Don’t be stingy with the cheese. ≈ 3 min
53. Make sure the ground meat is well covered, as it tends to dry out quickly in a hot oven. ⏱ ≈ 35 min
54. Add diced pineapple chunks. ≈ 3 min
55. Place the pizza back in the oven. ⏱ ≈ 35 min
56. When the cheese starts to turn a golden color, the pizza is ready (a cooking time of approximately 10 minutes is recommended). ⏱ 10 min
57. Do not take the pizza out of the oven during this stage. ≈ 3 min
58. Add chopped garlic. ≈ 3 min