The secret to a thick and fluffy pizza? In our opinion there are two: mix the flours and rise several times. Try our recipe
There are those who like thin and crispy pizzas and those who like deep pizzas.
If you belong to the second category of people, you should definitely try this recipe.
To do this, we use a mixture of flours that will make the dough well hydrated.
The pizza recipe in a tall and fluffy pan
Ingredients
For the pizza base
250 g Manitoba flour
250 g flour 00
375 g of water at room temperature
10 g of fine salt
50g of extra virgin olive oil
Fresh brewer's yeast 3g
For the margherita pizza topping
200 g tomato puree
300g mozzarella
Extra virgin olive oil to taste
Salt to taste
Procedure
In a large bowl, mix the flours with the yeast and water.
Work well with your hands and when you have obtained a homogeneous mixture, lift an outer flap of dough and bring it towards the center and continue forming the gluten mesh.
Add the salt, then the oil and knead the dough again until you have a smooth, flexible and uniform ball.
Cover the bowl with plastic wrap and let it rest for 10 minutes at room temperature.
After this time, take the dough again and make folds from the outside in and let it rest for another 10 minutes.
Repeat this twice, then cover and let rise for two hours.
Once duplicated, resumeCake shop and give two reinforcement layers lifting it with both hands and leaning it forward.
Stretch it on a greased baking tray with your hands and never with a rolling pin.
Using slightly damp or oily fingertips, make small holes and roll out the dough. Let it rest for 20 minutes and then continue stretching a little without insisting too much otherwise it will break.
Then season with the tomato puree, a pinch of salt and a splash of oil and bake at the maximum temperature (230°-250°) of the static oven for 20 minutes.
Then add the mozzarella and continue for another 10 minutes.
Seasonings to taste
We came up with the Pizza Margherita version because it's the one everyone agrees on, but you can make other types of pizza with the same tall, chewy crust.
You can only add a few olive, or the anchovy for a simple but tasty pizza.
Or you can do it without tomatoes, but only with Mozzarella cheese y mushrooms Where Cooked ham y artichokes.
You can also divide the dough into several parts to prepare individual pizzas.
Finally, you can leave the base plain without seasonings and you will have a delicious focaccia to use in place of bread or decorate however you like for a quick lunch or snack.
