Best Pizza Recipe
Discussion
Having just been to Italy I had probably the best pizza ever from a tiny shop selling it by weight near the metro stop for the Vatican (don't bother going to the Vatican).
There is no seats, just a bench outside, anyway if you're ever in Rome search it out. It's called Pizzarium.
Also turns out the chef is famous in Italy so I found his recipe and tried it last night, I unfortunately burnt it slightly but it was still pretty awesome. Try it.
http://breadandbutteren.blogspot.co.uk/2011/04/piz...
There is no seats, just a bench outside, anyway if you're ever in Rome search it out. It's called Pizzarium.
Also turns out the chef is famous in Italy so I found his recipe and tried it last night, I unfortunately burnt it slightly but it was still pretty awesome. Try it.
http://breadandbutteren.blogspot.co.uk/2011/04/piz...
Oh, must try this. I keep trying to change my recipe, on the whole its good but not great, but can't get anything like a good Italian bubbly pizza base. This does look good though.
Added below incase that site goes down!
INGREDIENTS:
350 gr. of strong flour (Bonci recommends to use organic and stone-grounded flour)
245 gr. of water
2 tbs of extra virgin olive oil
10gr. of salt
some semolina flour
5gr. of fresh yeast
In a large bowl with a fork mix the flour, yeast and water. When it's almost mixed add the oil and the salt. Mix well until the lumps are gone.The dough will be very sticky and quite fluid.
Let it rest for 10 minutes. Put the dough in a well floured (with semolina flour) surface and knead it gently folding the dough like an envelope and turn the dough by 90º, fold and turn the dough for a few times. You will see the dough getting smooth and less sticky!
Place the dough in a lightly oiled bowl, cover with cling film and let it rest in the lower part of the fridge for 24 hours.
Take out of the fridge and let it come to room temperature, pre-heat the oven at the maximum temperature.
Drop the dough in the well floured worktop, and with the finger tips stretch the dough. Then with your arms put it on a oiled baking tray!
To help you watch this video, is in Italian but you can see clearly how to fold the dough and how to move it to the baking sheet.
My favourite is pizza margherita but you can use the topping you prefer.
Place first the tray at the bottom of the oven and then move it at the top of the oven. It will take approximately 15 to 20 mins to cook.
Added below incase that site goes down!
INGREDIENTS:
350 gr. of strong flour (Bonci recommends to use organic and stone-grounded flour)
245 gr. of water
2 tbs of extra virgin olive oil
10gr. of salt
some semolina flour
5gr. of fresh yeast
In a large bowl with a fork mix the flour, yeast and water. When it's almost mixed add the oil and the salt. Mix well until the lumps are gone.The dough will be very sticky and quite fluid.
Let it rest for 10 minutes. Put the dough in a well floured (with semolina flour) surface and knead it gently folding the dough like an envelope and turn the dough by 90º, fold and turn the dough for a few times. You will see the dough getting smooth and less sticky!
Place the dough in a lightly oiled bowl, cover with cling film and let it rest in the lower part of the fridge for 24 hours.
Take out of the fridge and let it come to room temperature, pre-heat the oven at the maximum temperature.
Drop the dough in the well floured worktop, and with the finger tips stretch the dough. Then with your arms put it on a oiled baking tray!
To help you watch this video, is in Italian but you can see clearly how to fold the dough and how to move it to the baking sheet.
My favourite is pizza margherita but you can use the topping you prefer.
Place first the tray at the bottom of the oven and then move it at the top of the oven. It will take approximately 15 to 20 mins to cook.
We're big fans of Ruben's Refettorio in Twickenham who do a sour dough base and make a proper Italian pizza.
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