Contemporary Pizza Recipe

Today we offer you a recipe for Contemporary Pizza, with lots of tips on how to make the dough to perfection and how to bake a pizza that is crispy on the surface, yet soft, tasty and digestible.

Premise

Autolysis is used in this recipe. This is our recipe

Ingredients:

• 800 g èViva wheat flour type 0 Pizza Linea Rossa;
• 200 g èViva wheat flour type 1 Forte;
• 650/700 ml plain natural mineral water;
• 25/28 g double cooking salt (parameters vary depending on temperature);
• 1 g brewer's yeast (parameters vary depending on temperature).

Procedure:

Creating the dough

The first step in the preparation of an autolytic dough is to very gently knead the whole flour and 60% of the water required in the recipe and mix at very low speed for 2/3 minutes.

Resting period

Let the dough rest at room temperature for 4 to 6 hours. The time depends on the room temperature.

Final dough

After the resting period has elapsed, we move on to the final kneading, in which all the other ingredients of the recipe, the yeast, the remaining water and the salt are added. Add the yeast and add the water a little at a time until the total hydration is 65/70%, increasing the speed of the mixer (second speed). The last three minutes add the salt. Close the dough and leave it at room temperature for about three to four hours. Then place the dough in the fridge and leave it for 24/48 hours at a controlled temperature of 2°/4°. At the end cut it out and wait for it to double in size (about 4 hours).

Useful information:

Another aspect, which must be taken into consideration, is the temperature of the dough, which must be around 20 degrees during processing. In the summer months, with high temperatures, it is advisable to use cool or even iced water to lower the temperature of the dough. After kneading, you should obtain a smooth, homogeneous and non-sticky ball. Cover the container with a lid or towel or cling film and leave the dough to rise at room temperature for about 2 hours, then place it in the refrigerator at a temperature between 2 and 4 degrees Celsius.

After 24/48 hours:

• 3 p.m., remove the dough from the refrigerator;
• 4 p.m., divide the dough into loaves of around 270 g, knead each loaf with your hands to form a spherical shape, place the loaves in a container sprinkled with remilled semolina, close the container with the lid or cover with a towel;
• At 8 p.m., spread the rolls by hand until they form a round disc, season to taste, leaving about two cm of unseasoned edge.

The ideal way to bake this type of pizza is in an electric/wood oven capable of reaching 380 degrees. The high temperature allows the pizza to be baked perfectly (about 2 minutes) without drying out the toppings. If you have a normal home oven, proceed as follows: preheat the oven for at least 30 minutes with both heating elements switched on at maximum (top and bottom), with the upside-down drip pan covered with aluminium near the top heating element (no more than 15 centimetres). Place the pizza on a paddle sprinkled with remilled semolina, slide it onto the drip pan, turn on the grill only, wait until cooked, which should be about 5 minutes.

The result

A pizza crunchy on the outside, soft on the inside, melt-in-the-mouth and with an intense flavour. Recipe by pizza chef Cristiano Scarcia of MiTo Tenbosch