If you want to make an authentic Italian pizza, you cannot miss the recipe that Rosa, author of Pemberley, Cup&Cakes, brings us. It is based on the recipe and tips of the well-known Simili Sisters to make a homemade caprese pizza that is scrumptious. It's time to get down to the dough!

Everyone knows that a pizza usually marks the beginning of something good; the advance of that unmistakable aroma, your family or friends arranged around you, a good chat, perhaps a movie... Even so, today we raise the experience to a higher level, because if it is also a good homemade pizza, success is guaranteed. all insured.

I am aware that, if we are going to face the experience for the first time, the fact of forming our own dough and kneading it at home may perhaps be somewhat intimidating, but believe me when I tell you that it is nothing that is not within everyone's reach .

In this case, I wanted to follow the recipe from the Simili sisters' book, Italian Bread and Sweets , for the preparation of the thin-crust base , perfectly explained and with all the details that we need to take into account to enjoy a homemade pizza like few.

And in reality, not only is it a relatively simple and accessible task, but it can also be tremendously fun and stimulating, especially if we have the collaboration of some of the most willing diners (who, if they are children, will enjoy it and remember with even greater enthusiasm) when choosing and composing our homemade pizza with our favorite ingredients.

In addition, we will quickly verify that as we become familiar with the task (and I warn that it can be highly addictive), the result will only improve. And it is that I am convinced that after the first, there will be a second and many more will follow, because once you see how easy and comforting it is to make your own pizza, it will be difficult for you to keep your hands away from the dough.

So what, will you join me?

Italian caprese pizza recipe Pallarès bread knife , Le Creuset ceramic stand and T&G acacia wood board

Ingredients (for 1 large or 2 medium pizzas)

Ingredients for the dough:

  • 500g of wheat flour
  • 10g of salt
  • 25g of fresh yeast
  • 250gr of mineral or filtered water (at about 20ºC in summer, 30-35ºC in winter)
  • 50g of extra virgin olive oil

Ingredients for the base (“sole”):

  • 800g of whole peeled tomatoes (natural or canned)
  • Salt
  • ground black pepper
  • Oregano
  • Oil

Additional ingredients:

  • 500g of cow's or buffalo's milk mozzarella
  • 100g of dried tomatoes in oil
  • 120g of feta cheese
  • 100g of black olives (I have used the "Kalamata" variety)
  • fresh basil leaves
  • La Tourongelle pizza oil (optional)

Elaboration

1. If we are going to knead by hand, we place the flour in a mountain on the work surface and form a hole in the center, as if it were a volcano. (See below in the "Notes" section how to knead with an electric mixer).

2. On the edge of the volcano to one side, we make a small hole and place the salt.

3. In the center of the volcano we crumble the yeast, we add almost all the water (about 200 g approx.), we dissolve the yeast in it together with a little flour from the inside of the ring and let it rest so that it absorbs well for about 5 minutes .

4. Next, we integrate the rest of the flour, now with the salt, we add the oil and we begin to mix the ingredients until everything is well integrated (we will add more water if necessary). For this task it is very useful to have a baker's scraper (in its absence, we can use a large flat silicone spatula ).

Step by step homemade pizza

Paderno oil can and Bérard flour spoon

5. Once the ingredients are more or less integrated, we begin the actual kneading process. We fold the dough on itself towards us, place what would be the "heels" of the hands on the joint and gently press in the opposite direction from us, stretching it again. Turn the dough ¼ and fold it again, extend it and turn it as many times as necessary until you get a soft and elastic dough (about 8-10 minutes). During the kneading process, it will not be necessary to grease our hands or add more flour, since this is a dough that can be handled quite easily.

6. Next, we shape the dough into a ball, cover it with a large bowl upside down or a clean damp cloth and let it rise in a warm place away from drafts for about 1 ½ hours or until it doubles its initial volume. .

7. Meanwhile, drain the tomatoes in a large strainer over a wide bowl (if necessary, we will help to drain them with our hands to remove excess water), we chop them without taking too much care (it is enough to crush them with the tines of the fork) and reserve.

8. Preheat the oven (electric and airless) to 240ºC (or 250ºC if our oven allows it) and place the oven rack in the central position.

9. I have chosen to make 2 medium pizzas**, so, once the dough is ready, I have divided it into 2 equal parts (always cutting it with a sharp knife; never with my hands). I have used the Le Creuset non-stick pizza tray , because it leaves the crust of the pizza crunchy as I like it and thanks to the quality of its non-stick quality it is not even necessary to grease it.

10. Next, barely handling it to prevent further development of gluten (which would leave us with an excessively elastic base), we stretch the dough with the help of a rolling pin , giving it a circular shape (always working from the center outwards) until we get a thickness of about 0.5 – 0.75 cm approx., we roll it gently on the roller without pressing it and unroll it on the pizza tray.

11. Once the tomatoes have drained, discard any water they have released, transfer them to a large bowl, season with a little salt and ground black pepper to taste and spread them in a thin layer over the extended dough, uncovering with the tip of a few areas of the dough with your fingers, thus forming a series of holes for the steam that the tomato will produce during cooking in the oven to escape.

12. We put the tray with the base of our pizza in the oven at medium height and bake for about 7-8 minutes. After this time, we open the oven, turn the tray so that the side that was in front is now behind and vice versa and bake another 7-8 minutes until the dough is well done and golden. This is what the Simili sisters call the “sole”. At this point, we can continue with the process or, once cooled, freeze it (up to 3 months and always well wrapped in transparent film first and aluminum foil later; it will not be necessary to thaw it when baking, although we will have to extend the time of subsequent baking about 5 more minutes).

13. Meanwhile, cut the mozzarella into slices, drain the oil from the sun-dried tomatoes and crumble the feta with your fingers into cubes that are neither too big nor too small.

14. Next, we distribute the additional ingredients (except the basil) over the entire surface of the base, garnish with the oregano, drizzle with a little more oil and return to the oven for another 6-7 minutes.

15. Once we remove our pizza from the oven, transfer it to a wire rack , distribute a few fresh basil leaves on the surface and let it cool for a few minutes before cutting and serving.

    homemade caprese pizza Le Creuset non-stick pizza tray , Pallarès bread knife and Le Creuset ceramic stand

    Grades

    • In case of using the electric mixer for kneading, we will start by adding about 200 ml of water in the bowl. Then we dissolve the fresh yeast and let it dissolve. Next, we add about 440-450 g of flour approx. (about ⅞ of the total), the oil and the salt, in that order, and mix gently until they are integrated. We continue to knead, always with the hook accessory, for 5-6 more minutes gently. If necessary, we will add the rest of the water or flour little by little and without stopping to knead until we get a smooth and well-mixed dough. Even so, it is advisable to knead one last time by hand to make sure that our dough has acquired the correct consistency and thus provide the air that we cannot incorporate with the mixer.
    • ** If we are going to make only large pizza, we can use the oven tray directly. We will add a little oil in the center of the tray (we spread it slightly with our fingers or a bit of kitchen paper but without reaching the edges), we slightly stretch the dough with the rolling pin to flatten it a little, we place it on the baking tray. oven without kneading any more and we finish extending it with our fingers until the entire surface is covered.
    • It goes without saying that the additional ingredients can be varied and combined according to our personal preferences, but in case of adding raw foods (meat, bacon, vegetables, etc.), we will have to cook them before adding them to our pizza.
    • If you like to give a spicy touch to the pizza, before serving you can drizzle a little La Tourongelle spicy oil , it's delicious!

    And you, how do you like your pizza? Now you have no excuse…

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    Comments

    Patricia | Tasty details said:

    Me encanta la pizza casera y esta tiene una pinta increíble. La voy a probar tal cual, a ver si me queda tan bonita como esta! Un saludo :)

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