The Catalan TableIngredients
Servings:
4
Main Ingredients
- 5 hoursQuick Pizza - needs 5 hours 6 pizzas of about 260-270 grams
- Pizza dough
- 650 grams1000 g
- 430 milliliter580 ml (58%)
- 3 grams3 grams
- 20 grams30 g
Nutritional Information
Per Serving (Approx.)
Calories
313 kcal
Protein
33 g
Fat
19 g
Carbohydrates
0 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Homemade Pizza Pino Prestanizzi
- First, prepare the pizza dough. In a large bowl, combine 500 grams of strong flour with 10 grams of salt and 7 grams of dry yeast or 20 grams of fresh yeast. Add 300 ml of warm water (approximately at 37 degrees) and 30 ml of olive oil. Mix all the ingredients until a homogeneous dough is obtained.
- Next, knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic. Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour or until it doubles in volume.
- Once the dough has risen, preheat the oven to 250 degrees Celsius. If you are using a pizza stone, place it in the oven so that it heats up as well. Roll out the risen dough on a floured surface, shaping it into a circle about 5 mm thick. Transfer the dough to a baking sheet lined with parchment paper.
- Now, spread the tomato sauce over the pizza base, leaving about 2 centimeters free at the edge. Sprinkle with salt, pepper, and oregano to taste, followed by a few slices of mozzarella (approximately 200 grams) and any other toppings you wish to add, such as mushrooms, ham, or olives.
- Place the pizza in the preheated oven (on the stone if using) and bake for about 10-12 minutes, or until the base is golden and the cheese is melted and bubbling. Once cooked, remove the pizza from the oven and let it rest for a minute before slicing and serving.
Slow Pizza Fast Pizza
- The day before, prepare the pizza dough. Pour 500 grams of strong flour into a large bowl and add 325 ml of lukewarm water (approximately 37 °C). Incorporate 10 grams of salt and 5 grams of dry yeast. Mix all the ingredients until you achieve a homogeneous dough.
- Knead the dough for 10 minutes on a floured surface until it is smooth and elastic. Then, place it in a lightly greased bowl, cover it with a damp cloth, and let it rest in a warm place for 2 hours.
- Once the dough has risen, divide it into 6 equal parts, each about 260-270 grams. Shape each portion into balls, place them on a floured tray, cover them with plastic wrap, and let them rest at room temperature for 1 hour before pressing them to make the pizzas.
Prepare the biga Ingredients
- In a large bowl, combine 100 grams of strong flour with 50 grams of room temperature water (approximately 20-25 °C). Stir well with a wooden spoon until there are no lumps, achieving a homogeneous mixture.
- Add 2 grams of active dry yeast to the previous mixture and continue stirring until the yeast is well integrated. Let the mixture rest covered with a clean cloth for 12 hours at room temperature, preferably in a warm place.
- After 12 hours, add 100 grams more of strong flour and 50 grams of water. Stir until a homogeneous dough is obtained, then cover the bowl again and let it rest for 1 hour in a warm place so the sponge activates the yeast and ferments.
Slow Fermentation Pizza
- In a large bowl, combine 500 grams of strong flour with 350 ml of warm water (around 30 degrees). Stir well with a wooden spoon until all the ingredients are well integrated and a soft, sticky dough has formed.
- Add 10 grams of salt and 1 gram of instant dry yeast to the dough. Knead with damp hands or with the help of the spoon, ensuring that the salt and yeast are well distributed throughout the dough. Continue stirring for about 5 minutes.
- Cover the bowl with a damp cloth or plastic wrap and let the dough rest at room temperature for 12 to 24 hours, preferably around 21-24 degrees, to facilitate slow fermentation and develop flavors.
Preparation of the Biga
- In a large bowl, add 500 grams of strong flour, 300 ml of warm water (approximately 30-35 ºC), and 5 grams of instant dry yeast. Use a wooden spoon to mix the ingredients until they are well integrated and the dough begins to form.
- Place the dough on a clean, floured work surface. Knead the dough for about 15-20 minutes, until it has a smooth and elastic texture. If the dough is too sticky, add a little more flour, but avoid adding too much.
- Once the dough is well kneaded, shape it into a ball and place it in a bowl lightly greased with olive oil. Cover the bowl tightly with plastic wrap or a lid, and let it rest at room temperature (about 20-25 ºC) for 17 hours, or until the dough has doubled in volume.
Preparation of the Dough
- Crumble the yeast into half of the lukewarm water (approximately 37°C) in a large bowl, making sure it dissolves well.
- Add 500 grams of corn flour and start mixing with a wooden spoon or with your hands until it forms a homogeneous dough.
- Gradually add the other half of the water (also lukewarm) while continuing to mix with your hands or with a spoon, until the dough begins to take shape.
- Add 10 grams of salt to the dough and continue working it until the salt is well incorporated.
- Turn the dough out onto a clean, floured marble surface. Knead the dough with your hands, using folding and beating motions for about 10 minutes, until it is smooth and elastic.
- Once the dough is kneaded, begin to slowly add 30 ml of olive oil, continuing to knead to integrate the oil into the dough.
- Continue kneading for an additional 3-5 minutes, until the dough is smooth and does not stick to your hands.
- Form a ball with the dough and let it rest inside a bowl covered with a damp cloth or plastic wrap for 1 hour in a warm place, to allow it to rise.
- After one hour, turn the dough onto a marble surface and divide it into portions of about 260-270 grams each, using a knife or a spatula.
- Gently knead each portion with your hands, forming balls without pressing too hard, to avoid letting the air escape.
- Place the balls in bowls or containers covered with plastic wrap and let them rest for 2 hours at room temperature to ferment. Note: After these two hours, you can freeze the pieces that we will not bake, brushing them with oil and storing them in a food bag inside the freezer.
- Preheat the oven to the highest possible temperature (approximately 250-300°C) with a minimum advance of 45 minutes to ensure it is well heated.
- Grease a baking tray with a little olive oil. Then, take a ball of dough and stretch it with your fingers directly on the tray, starting from the center and pressing toward the edges, until you achieve the desired thickness.
- Grate fresh tomato and spread it evenly over the rolled-out dough, leaving a small margin without tomato at the edges.
- Bake the pizza for 5 minutes, then remove it from the oven and top it with cheese and desired toppings, and return it to the oven for an additional 5 minutes until the cheese is melted and golden.
Quick Fermentation Pizza
- In a large bowl, mix all the dry ingredients, such as flour and salt, with the liquids, like water. Add the yeast and stir well with a wooden spoon until the dough begins to form. Make sure to reserve the olive oil for later.
- Pour the dough onto a clean work surface (marble or table) and knead it with your hands for about 10 minutes. Rotate the dough each time you fold or stretch it, using a twisting motion to achieve a uniform and elastic texture.
- As the dough begins to come together, start adding the olive oil gradually while continuing to knead. Add the oil in three or four increments, making sure it is well incorporated into the dough before adding more.
- Continue kneading the dough for a few more minutes until it is smooth and elastic to the touch. The dough should be slightly sticky, but it should not stick to your fingers.
- Shape the dough into a ball and place it in a large bowl previously greased with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for a minimum of 3 hours, or until the dough has doubled in size.
- Once the dough has risen, pour it back onto the work surface. Using a knife or spatula, cut the dough into portions of about 260-270 grams each, adjusting them according to the size of your desired pizza.
- Take each portion and gently shape it into a ball. Keep your hands relaxed and do not apply too much pressure while you round it to prevent the air from escaping. Place the balls on a floured surface.
- Cover the balls with a damp cloth or plastic wrap and let them rest for 2 hours in bowls or containers, ensuring that they are closed to prevent drying out. Note: After these two hours, if you do not use them, you can freeze the pieces that we will not bake. Lightly coat them with oil and store them in a food bag in the freezer.
- 45 minutes before baking the pizza, preheat the oven to the highest possible temperature, ideally between 250ºC and 300ºC. Make sure the baking stone is inside the oven, if you have one, for a crispier crust.
- Once the oven is hot, remove the stone if applicable, and grease the tray with a small amount of olive oil. Place the dough on the tray and use your fingers to stretch it from the center towards the edges, forming an even pizza base.
- Once the dough is stretched, add a generous layer of raw grated tomato on top, spreading it evenly across the entire surface of the pizza. Add salt and pepper to taste.
- Bake the pizza for 5 minutes, or until the base begins to lightly brown. Remove the pizza from the oven, add cheese and any desired additional toppings, and bake for another 5 minutes or until the cheese is melted and bubbly.
Recommendations & Tricks
- Use Classic 00 flour, from the blue package of Molino Caputo, which has an 11% protein content. This flour is ideal for a classic pizza dough. Make sure to measure it with a scale for the exact amount (1000 grams).
- For a dough that withstands longer fermentations and achieves a more airy texture, opt for CUOCO Flour (red package from Molino Caputo) with a 13% protein content. This flour, combined with high-quality yeast, will allow you to achieve spectacular results.
- If you’re looking for a specific alternative for pizzas with a distinct flavor, try Decco’s Pizza Flour. This flour is perfect for making pizzas in the pure Neapolitan style.
- Pizzarina Ylla is an excellent choice for thinner, crispier pizzas. Remember to handle the dough carefully and let it rest rolled out well to achieve the desired texture.
- If you want to experiment with denser textures and a more pronounced flavor, use Manitoba Flour from Molino Caputo. This flour is ideal when seeking a base that can hold abundant ingredients without overcooking.
- You can find these flours in specialty stores. Visit Casa Perris at Plaza Comercial, 2 (in front of the Born entrance), Gatges at c/ Aragó, or Cibus Italia at c/ Roger de Llúria, 80 (corner of València) to ensure the best quality.
- If you are new to making pizza dough, consider making a small test batch with 250 grams of flour. This way, you can adjust the quantities and techniques until you find the perfect combination to suit your taste.