Catalan Kitchen LogoThe Catalan Table
Pizza Forks
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.
pizza
boiled
main dish
vegetarian
Ingredients
Servings:
4

Main Ingredients

  • 540 grams—- 360 g (70%) 78 g (15%) 77 g (15%) Total 515 g flour
  • 500 milliliter335 ml (65.0%)
  • 9 Depending on the yeast: 6.10 g (1.2%) 3.05 g (0.6%) 115 g (20.0%)
  • 23 grams15.0 g (3.0%)
  • 4 gramsoptional 4 g
Nutritional Information

Per Serving (Approx.)

Calories
491 kcal
Protein
14 g
Fat
1 g
Carbohydrates
103 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Place the flour and water in the fridge the day before preparing the dough

  • In a large bowl, mix 500 grams of type 00 flour, 200 grams of whole wheat flour (or semi-whole flour), and 100 grams of semolina. Ensure that the mixture is homogeneous before proceeding.
  • Add half of the water (approximately 325 ml) and the fresh yeast (about 15 grams) or the sourdough starter (about 150 grams) to the bowl of the mixer. Use the K paddle on low speed to mix for about 2-3 minutes, until the yeast is completely dissolved.
  • Gradually incorporate the flour mixture into the mixer bowl while stirring on low speed to prevent the flour from spilling, until the dough starts to thicken (approximately 3-4 minutes).
  • Once the dough has thickened, replace the K paddle with a dough hook to achieve a more homogeneous mixture.
  • Continue to add the remaining flour slowly. When the dough has absorbed all the water, add the second half of the water (325 ml) and continue kneading on low speed for about 5-6 minutes, until the dough has pulled away from the sides of the bowl. If you wish to add oil (30 ml), do so now, without forgetting the salt, which should be added at the end of the kneading process.
  • Once a compact and elastic dough is achieved, cover it with a damp cloth and let it rest in the refrigerator for 30 minutes.
  • After 30 minutes, transfer the dough onto a floured marble surface and gently knead it by hand, making a few folds (approximately 4-5 consecutive folds using the Bertinet method) to improve its texture.
  • After the folds, place the dough in a bowl, cover it with a damp cloth, and add a pinch of flour to the bottom. Let it rest in the refrigerator for 15 minutes.
  • Repeat this sequence of gentle folds and chilling in the refrigerator a total of four times. Each time you take it out, perform the gentle folds and let it rest.
  • Once you have completed the four repetitions of folds, perform the folds again and let the dough rest in the refrigerator for 60 minutes.
  • After 60 minutes, take the dough out of the refrigerator and turn it back onto the floured countertop.
  • If desired, you can incorporate oil (30 ml) into the dough. Roll it out into a square shape, sprinkle oil on top, and gently press with your fingers while folding until the oil is fully absorbed.
  • Next, add the salt (about 10 grams) all at once, and knead the dough again for 2-3 minutes in a mixer or by hand for 4-5 minutes, until well integrated.
  • Return the dough to the countertop and shape it into a ball, ensuring that the bottom is well sealed.
  • Let the dough rest in one piece on a tray covered with a damp cloth, or greased with oil inside a covered bowl, for 12 hours in the refrigerator.
  • After 12 hours, turn the dough out onto the marble and cut it into portions according to how many pizzas you want to make.
  • For individual portions, each ball should weigh about 180-200 grams.
  • For double portions, suitable for baking trays, each piece should weigh about 360-400 grams.
  • Stretch each portion of dough from five different points and fold each stretch over itself towards the center of the piece, applying pressure to seal each fold.
  • Roll the piece with the palm of your hand, rotating it until you achieve a well-sealed ball at the bottom.
  • Lightly grease the dough balls with oil, place each one in a food-grade plastic bag, and let them rest in the refrigerator for 24 to 36 hours.
  • After 24 to 36 hours, you can transfer the doughs you want to freeze to the freezer, where they can last up to 3 months.
  • The pieces you wish to bake should be left in the refrigerator until 1 hour before you start preparing the pizza; if kept in the fridge, they can be stored for about 3 days.
  • If the dough has been in the refrigerator, take the ball out 1 hour before baking. If it was frozen, remove it from the freezer and transfer it to the refrigerator the day before.
  • Before baking, sprinkle a layer of semolina flour on the countertop (better than regular flour, as flour can dehydrate the dough), and flour your hands to prevent sticking.

One way to bake: preheat the oven with the Tray Inside (or the stone)

  • Sprinkle a generous layer of semolina over the baking peel or lay down parchment paper. It is important not to place the pizza directly on the peel because, during the topping process, it may stick and not slide properly into the oven.
  • Using a rolling pin, roll out the pizza dough, ensuring it is nice and thin and even. Carefully transfer it onto the baking peel, taking care not to disturb it.
  • Place your chosen toppings evenly over the pizza dough, leaving a small margin around the edges to facilitate a good seal and prevent the toppings from spilling during baking.
  • Slide the pizza into the oven, previously preheated to 270 ºC, and let it bake for 9 minutes, or until the base is nicely golden and crispy.
  • When you remove the pizza from the oven, let it rest for 3 minutes on a wire rack to avoid becoming soggy. If you choose to bake in two stages, this method will allow you to achieve a crisper crust without burning the cheese or other ingredients.
  • In the first stage, spread only the tomato sauce over the dough, adding salt and pepper if desired. Make sure the sauce is well distributed, without covering the edges of the dough.
  • Return the pizza to the preheated oven at 270°C and let it bake for 5 minutes. This step allows the base to cook properly before adding the rest of the ingredients.
  • Once this stage is complete, carefully remove the pizza from the oven and add the rest of the toppings and cheeses. Distribute evenly to ensure that each serving has a good dose of flavor.
  • Place the pizza back in the oven at 270°C for another 5 minutes. When inserting it, rotate it 180 degrees from its previous position, so that the side that was at the back is now at the front.
  • When the pizza is ready, take it out of the oven and let it rest for 3 minutes on a wire rack. This will allow the steam to escape and keep the base crisp.

Another way to bake: preheat the Oven Without the Tray

  • Before placing the pizza, spread a thin layer of olive oil on the baking tray, covering the surface but avoiding letting the oil reach the edges. This will prevent the dough from sticking when we stretch it to the edges of the tray.
  • Once the tray is oiled, take the pizza and carefully place it on top of the tray. Gently stretch it with your hands until it perfectly fits the shape of the tray, ensuring it is evenly distributed and there are no gaps.
  • You can choose to fill the pizza before putting it in the oven or do it in two stages: first bake the dough alone and then add the filling and bake again.
  • Remember that when baking, the cooking time will extend by about 2 additional minutes because the tray will be cold when it enters the oven. If you decide to go for a single bake, you will need to bake it for about 11 minutes at 220 ºC. If you choose the two-stage baking, first bake the dough alone for 7 minutes at 220 ºC and then add the filling and bake for another 5 minutes.

Filling for white pizza

  • Crush a garlic clove with a mortar and pestle for about 1 minute, making sure it is finely ground without large pieces. If you have a knife, you can also chop it on the cutting board for a uniform texture.
  • In a large paella, add a tablespoon of olive oil and heat over medium heat. When the oil is hot, add a peeled white onion diced into small cubes. Sauté for about 5 minutes, until it starts to become translucent. Next, add the minced garlic and a little black pepper to taste. Stir well and cook for an additional 2 minutes.
  • Once the onion and garlic are well cooked, transfer the contents of the paella to a strainer and allow the oil to drain for about 10 minutes, placing a plate underneath to catch the excess oil. Set aside the drained onion and garlic mixture.
  • Preheat the oven to 220 degrees Celsius. Roll out the pizza dough on a floured surface, shaping it as desired. Once rolled out, evenly spread the onion and garlic mixture over the pizza base, and place it in the oven for 8-10 minutes, or until the bottom begins to brown.
  • After the cooking time, remove the pizza from the oven. Distribute pieces of mozzarella, fresh cheese, and blue cheese over the pizza, along with sweet ham to taste. Return the pizza to the oven for an additional 3 minutes, until the cheeses melt and are thoroughly heated.
Recommendations & Tricks
  • I recommend making the dough with cold water and flour, so store all the ingredients in the refrigerator for at least 1 hour before starting. This will help develop a better texture.
  • After preparing the dough, let it rest in a bowl covered with a damp cloth in the refrigerator for 12 hours. This will improve its fermentation and flavor.
  • Once it has rested, divide the dough into individual balls of 200-220 grams for individual pizzas or 430 grams for double options.
  • Allow the balls to rest in the refrigerator for an additional 24-30 hours, ideally on a floured surface and covered with plastic wrap, to prevent them from drying out.
  • If you are not going to use them immediately, you can freeze the balls. Be sure to freeze them wrapped individually in plastic wrap to prevent them from sticking together.
  • Experiment with the combination of flours, using at least 70% of W240 or W260 flour for the right texture, and complement with durum wheat semolina for a nice finish.