The dough was once an old version of how I make my
pizza dough. It's no longer of interest, but to avoid a violation
of POLA, it
redirects to this page.
Ingredients
Note: on 13 January 2022 I experimented and found that the dough could do with less water.
That's reflected below, but previously I used 185 ml/370 ml.
2 pizze
4 pizze
ingredient
300 g
600 g
Pizza flour
10 g
20 g
Yeast
175 ml
350 ml
Water at 40° (heat at 1100 W for about 20/40 s)
30 g
60 g
Olive oil
10 g
20 g
Salt
Preparation
Start at least 3¼ hours before serving. I use ALDI electric pizza ovens for dough
preparation, then bake them on pizza stones in an Electrolux oven with “pizza” setting (fan
forced with heat from below).
Mix the ingredients in a mixer. This will take about 15 minutes.
Allow to rise in an oven at 40° until the dough roughly doubles in size, which can take
between 60 and 90 minutes. Total time: 1½ hours.
Mix the dough again in the mixer and then roll it out to shape on the trays with baking
paper underneath, about 10 minutes. Total time: 1 hour, 40 minutes.
Let it rise again for up to an hour. Total time: 2½ hours.
Place the pizza stones in the oven and set it on “Pizza” (6 on my wannabee digitally
controlled oven): heat from below and fan. Temperature 250°, because it won't go any
higher.
Pre-bake the bases in ALDI electric pizza ovens for 6 minutes from the underside only,
then another 2 minutes from both sides. This is to get the bases firm enough to be
handled.
Remove the base and backing paper, turn the tray around and slide the base off the
backing paper onto the tray. Put the topping on, 20 minutes. Total time: 3 hours.
There's a big difference between conventional flour, bread flour and pizza flour. Not
surprisingly, the last is the best. Now that it's becoming easier to find, there's no
reason to use anything else.
The proportion of water to flour depends both on the flour and on the quantity of olive oil.
In the past I used slightly less olive oil and a ratio of 2 parts water to 3 parts flour,
but since October 2017 that seems to be too moist. I still don't understand what the change
is, but the current proportions seem appropriate.
