Making Pizza from scratch is fun & easy!
Here we’ll give you the recipe for 1 kilo of flour (which will make about 6 large pizzas).
To begin you’ll need: 1 kilo of 00 Flour, 1 litre of water, 5 grams of fresh beer yeast, EVOO, salt, sugar.
First, thoroughly clean a sturdy surface. Making sure it’s dry, heap your flour onto it, and in a bowl, mix some warm water with yeast, salt and sugar.
Make a deep, high-walled well in the middle of the flour. Slowly start adding a third of the water. Using a fork, bring the flour in from the middle, retaining the well shape. Gradually add the remaining water until a sticky dough is formed. Don’t worry if it feels too wet – go with it!
Kneading makes a huge difference. Working your dough for 10 minutes will help to release the proteins in the flour and give you a stronger, more stretchy end product.
Create a smooth ball with the dough. Put the dough into a large bowl and cover with a dishtowel. Leave in a warm room to rise overnight. Here in Frascati we use the minimum amount of fresh yeast as possible. They believe that too much yeast in a pizza dough makes pizza hard to digest. With a minimum amount of yeast, the pizza is incredibly light! We let our dough rise for a minimum of 10 hours.
Once your dough has risen (it will now be double the size), you can begin to stretch it out. If you like a thin crust, try to stretch it our as much as possible.
Be sure to roll out your dough on a clean flat surface dusted with plenty of flour.
Once your dough is nice and thin, decide which toppings you’d like to add. We like pizza Margarita, pizza Napoli (here above with sardines), and pizza cappricioso. Just be sure not to add too many toppings since everything will only be cooked max 5 minutes in a super hot oven and too many toppings may make the dough soggy.
If you’re lucky enough to have a wood burning oven or a pizza stone at home, use those… If not, you can use an electric oven set to 350 C or about 500 F for 5 minutes.