Authentic Sourdough Italian Pizza
Once you go "00", you never go back!
Making pizza is easy. For authentic Italian Pizza, you need high-quality ingredients which ultimately determine your pizza. The flour is the most important ingredient, then comes the cheese and you can definitely experiment with the toppings. The texture, taste, and content of our flour are perfect for making the best dough for your favorite pizza.
You can create that Signature Neapolitan crisp and chewy crust in your own kitchen. No Chefs or expertise is necessary!
THINK OUTSIDE OF THE PIZZA BOX & CREATE YOUR PIZZA RIGHT AT HOME
Things You Need
Instructions for Convection Oven / OTG at Home
Mixing: Add all the ingredients to a mixing bowl of a stand mixer (or, knead by hand). Knead for 4 minutes on slow speed and then for 5 minutes on fast speed or for about 20 minutes with hand.
Bulk Fermentation: Leave the dough to rest for 30 minutes. Make sure to cover the bowl with the dough with plastic wrap to prevent it from drying out.
Scaling: Scale and divide the dough into 200g portions. Roll the individual pieces into tight balls and put them in a closed container. Make sure to leave a 2-inch gap between the balls and close the container with a lid.
Intermediate Proofing: Proof the balls at room temperature for 60 minutes or, refrigerate for 3-24 hours.
Baking: Preheat the oven to the highest temperature possible. Stretch the dough ball, preferably with your hands. Spread the tomato sauce and cook the pizza for 5 minutes. Take the pizza out of the oven, add toppings, and cheese. Cook for another 15 minutes or until the crust is golden brown.
Instructions for Wood-fired or Commercial Ovens
For Biga: Mix yeast in water and add 00 flour. Mix it well till all is combined. No need to knead. Cover and keep the biga for 20 hours at 18°C. Alternatively, keep Biga for 2 hours at room temperature and 24 hours inside the refrigerator.
For Dough: Mix water and yeast in a container. Add prepared biga in a mixing bowl of a stand mixer and knead on low speed. Start to add water & yeast mixture slowly into the stand mixer bowl. Add salt in between. Knead for about 6-8 minutes. Add oil and mix on fast speed for about 5 minutes. The dough should not stick to the bowl and should look smooth.
Bulk fermentation is not required.
Scaling: Scale and divide the dough into 280g portions. Roll the individual pieces into tight balls and put them in a closed container. Make sure to leave a 2-inch gap between the balls and close the container with a lid.
Intermediate Proofing: Proof the balls in the refrigerator for 8 hours.
Baking: Preheat the oven to about 380°C. Stretch the dough ball, preferably with your hands. Spread the tomato sauce, add toppings, cheese, and cook for 60-90 seconds or until the crust is golden brown.
For a 12 inch Pizza, a 290 grams dough ball is perfect for thin bottom crust and larger puffy rim.