Pizza Forki

Pizza Forki, a thin and crispy crust with a delicate yeast flavor, is complemented by a generous layer of cheese that bakes perfectly in the oven, creating an irresistible texture.
baked
main dish
vegan
vegetarian

Yield: 6 items

Ingredients
Servings
6
Measurement units

Dough

  • 540 grsW240/W260 or 00 flour
  • 115 grsT80 spelt flour
  • 115 grsdurum wheat semolina (or Manitoba)
  • 500 mlvery cold water
  • 9.2 grsfresh yeast (or 4.6 g dry yeast, or 170 g starter)
  • 23 grssalt

Optional

  • 10 grsolive oil (if used, subtract the same weight of water; 2–3% max)
Nutritional Information

Per items

Yield: 6 items

Calories
482 kcal
Protein
18.2 g
Fat
3.9 g
Carbohydrates
93.3 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Toppings

  1. Choose the ingredients you like, but do not overdo it. Use small amounts so the pizza is not overloaded and every flavor can be appreciated.
  2. Use no more than 4 ingredients: one should be the main, dominant ingredient, while the other 2 or 3 should complement it.
  3. Any ingredients that require advance cooking, such as vegetables, meat or fish, should already be cooked and at room temperature.
  4. For the tomato sauce, combine crushed tomato with oregano, basil, one minced garlic clove, pepper and salt. Add a drizzle of olive oil to enhance the flavor.
  5. Let the mozzarella drain at room temperature for 2 hours before putting it on the pizza so it does not release too much water while baking.

Preparation

  1. Combine the type 00 flour, whole-wheat or semi-whole-wheat flour, and semolina thoroughly in a large bowl.
  2. Put half the water and the yeast or sourdough starter in the mixer bowl. Stir with the K-beater on low speed until completely dissolved.
  3. Add the flour mixture gradually in small amounts while mixing on low speed, until the mixture begins to thicken.
  4. When the dough begins to develop body, replace the K-beater with the dough hook and continue kneading.
  5. Continue adding the flour. Once the water has been absorbed, add the other half of the water and knead on low speed for 5-6 minutes, until the dough is compact and pulls away from the bowl. Add lard, if used, and the salt at the end of kneading.
  6. Cover the dough and let it rest in the refrigerator for 30 minutes so the gluten can develop.
  7. Turn the dough onto a lightly floured surface and knead it gently, making 4-5 folds according to the method to give it strength and structure.

Folding (Bertinet method)

  1. Let the dough rest for 15 minutes in the refrigerator in a bowl with a light dusting of flour on the bottom to prevent sticking.
  2. Repeat this sequence of gentle folds followed by a 15-minute rest in the refrigerator four times.
  3. After the fourth repetition, fold the dough once more and let it rest in the refrigerator for 60 minutes.
  4. After 60 minutes, turn the dough out onto the worktop.
  5. Now add the oil, if using it. Stretch the dough into a square, spread the oil over it, and press and fold gently with your fingers until the oil is fully absorbed.
  6. Add all the salt at once, then knead again for 2-3 minutes with the mixer or 4-5 minutes by hand.
  7. Return the dough to the worktop and shape it into a ball, making sure it is well sealed underneath.
  8. Rest the dough in bulk for 12 hours in the refrigerator, either on a tray under a damp cloth touching the dough or oiled inside a covered bowl.
  9. After 12 hours, turn the dough onto the worktop and divide it into as many portions as the number of pizzas you wish to make:
  10. For individual pizzas, each ball should weigh 180-200 g.
  11. For baking-tray pizzas, each piece should weigh 360-400 g.
  12. Stretch a portion from five different points and fold each stretch back to the center, pressing to seal the fold.
  13. Cup your palm around the piece and rotate it until it forms a ball that is well sealed underneath.
  14. Oil the balls, place each in a food-safe plastic bag, and let them rest in the refrigerator for 24-36 hours.
  15. After 24-36 hours, move any dough you wish to freeze to the freezer; it will keep frozen for up to 3 months.
  16. Keep the portions you plan to bake in the refrigerator until 1 hour before making the pizza; they can remain refrigerated for up to 3 days.
  17. For refrigerated dough, remove the ball 1 hour before baking. For frozen dough, move it to the refrigerator the day before.
  18. Dust the worktop with durum-wheat semolina, which is preferable to flour because flour dries the dough, and flour your hands.
  19. Place the dough on the bed of semolina and dust more semolina over it. Press lightly with your palm to stretch it while keeping a disk shape. Turn it over and press again.
  20. Use your fingers to form a rim a short distance from the edge so it rises slightly.
  21. To widen the dough, start at the outer edge and rotate it while pressing inward without reaching the center. Then work from the center toward the edges.
  22. Once it is about half its desired final size, lift it carefully with one hand and toss it gently onto the back of the other hand. Repeat several times.
  23. If it is difficult to stretch, let it rest for 5 minutes and try again, alternating resting and stretching.
  24. Stretch it from the initial 13 cm disk to about 22 or 30 cm. The thinner it is without tearing or making holes, the crisper it will be after baking. For a slightly thicker pizza, rest the stretched dough for 30 minutes before topping and baking.

One Baking Method

  1. Spread semolina over the pizza peel or place baking paper on it. This keeps the pizza from sticking to the peel while it is topped so it can slide properly into the oven.
  2. With the help of the rolling pin, carefully roll up the pizza and transfer it gently to the peel without tearing it.
  3. Distribute the desired toppings evenly over the pizza base so they cook uniformly.
  4. Bake the pizza at 270ºC for 9 minutes, making sure the oven is preheated for even baking.
  5. After removing it from the oven, rest it on a rack for 3 minutes so the base does not become damp. It can also be baked in two stages for a crisper crust and to keep cheese and other toppings from overcooking.
  6. For the first stage, put only the tomato sauce on the pizza base and season with salt and pepper to taste, if desired.
  7. Bake at 270ºC for 5 minutes to partially cook the base.
  8. Remove the pizza from the oven and distribute the remaining toppings and chosen cheeses evenly.
  9. Bake again at 270ºC for another 5 minutes, rotating the pizza from its previous position so all sides cook evenly.
  10. After removing it from the oven, rest it on a rack for 3 minutes so the base stays crisp before serving.

Another Baking Method

  1. Before adding the pizza, lightly oil the tray without going all the way to the edges. This prevents sticking when the dough is stretched to the tray edges.
  2. Transfer the pizza to the baking tray and finish stretching it evenly to fit the tray.
  3. You can top the pizza before baking, or bake it in two stages: first the dough, then the toppings.
  4. Baking takes about 2 minutes longer because the tray enters the oven cold. For one-stage baking, bake for about 11 minutes at 220ºC. For two stages, bake the dough for 7 minutes, then for 5 minutes after adding the toppings.

White Pizza Topping

  1. Pound one garlic clove in a mortar for 1 minute until very fine.
  2. Gently cook one white onion in a frying pan with a little olive oil over medium heat. When it begins to turn translucent, add the minced garlic and a little ground black pepper, then cook for 2 more minutes.
  3. Transfer the mixture to a strainer with a plate underneath and let the oil drain. Reserve.
  4. Once the pizza dough is stretched, spread the onion evenly over it. Preheat the oven to 220ºC and bake for 10 minutes for a crisp base.
  5. Remove from the oven, add the mozzarella, curd cheese, blue cheese and cooked ham, and bake for another 3 minutes or until the cheeses melt.
Recommendations & Tricks
  • It works better with fridge-cold water and flour, then a 12-hour cold bulk and 24–30 hours as balls.
  • Preheat at least 40 minutes; two-stage baking is better. Cured meats after the first bake; rocket at the end.
Original recipe
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    Pizza Forki | The Catalan Table