This is my pizza recipe. A quick and easy recipe, in two versions, higher and softer, lower and crispier. I don’t want the pizza makers, the real ones, but I propose this recipe because my diners really like it, both soft and crispy.
Needed for a soft pizza:
- 350 grams 00 flour
- 200 centiliters of water
- 10 grams of fresh brewer’s yeast
- half a teaspoon of sugar
- half teaspoon of fine salt
- 4 tablespoons of olive oil
For the filling
- grams 200 of tomato puree
- 150 grams of grated cheese type caciotta rather large
- various sliced meats or wustell to taste
- a pinch of salt
- ground oregano as needed.
These ingredients are for how I usually prepare it, but pizza can be stuffed in many ways, the base is left tomato puree and cheese or mozzarella, then you can put vegetables, fish or whatever you like.
Preparation of soft pizza
Dissolve the brewer’s yeast in warm water. On a pastry board, make a well in the flour, mix with the water in which the yeast has been dissolved slowly and add a little at a time the salt, sugar and lastly the olive oil. Work with your hands until you obtain a smooth and homogeneous dough. At this point put the dough in a bowl and covered with a sheet of plastic wrap and a kitchen towel, let the dough rise for about two hours, possibly in a dry and warm place. At that point the dough should have doubled in volume. Work the dough with your hands for a few more minutes, then with a rolling pin flatten and form the pizza in a round shape or as you like. With these doses comes a rather large pizza, the thickness is a little less than half an inch. In the baking dish in which you have placed the pizza still let it rise about half an hour covered with a kitchen towel. At this point the pizza is ready to be stuffed.
To the tomato puree add a pinch of salt and with a spoon distribute the puree over the entire surface of the pizza, place the wustell or the chosen sliced meat and a pinch of ground oregano. Place the pizza in a preheated oven at about 200 degrees and let it cook for about 10 minutes. At this point remove the pizza from the oven and add the cheese. Return to the oven for about 5 minutes and serve hot.
Ingredients for crispy pizza
- 350 grams flour 00
- 200 centiliters of water
- 10 grams of fresh brewer’s yeast
- half a teaspoon of sugar
- half a teaspoon of fine salt
For the filling
- grams 200 of tomato puree
- 150 grams of grated cheese type caciotta rather large
- various sliced meats or wustell to taste
- a pinch of salt
- ground oregano as needed.
The ingredients are the same as for soft pizza, the only thing removed is the olive oil.
As for the preparation, it is the same as the soft pizza, the difference is that once it has risen the first time it does not need to be left to rise again, but it can be stuffed and put straight into the oven like the other one. Take it out of the oven after the first 10 minutes to add the cheese, but before the cheese pass a little olive oil on the surface. Put the cheese on and let it bake for another 5 minutes. Serve hot.
These are my go to pizza recipes, good, easy and quick. If you try it I would be happy to know if you liked it or not.
With the ingredients for the crispy pizza base I also make an excellent focaccia. Once this has been rolled out with a rolling pin it should be left to rise again for about half an hour and before putting it in the oven crush the surface with the fingertips of your fingers, add a drizzle of olive oil and a few grains of salt. Put in preheated oven at 200 degrees for about 15 minutes.
