- 500 g of flour ‘W’
- 300 g of water
- 15 g of salt
- 4 g of yeast
- 3 spoonfuls of extra virgin olive oil
- 100 g of tomato paste
- 2 mozzarella, 125 g
- 8 fresh basil leaves
Pizza, which more than any other dish, defines the Italian kitchen, is now a candidate to become a world heritage dish, ensuring that the recipe will never be forgotten! Thanks to the proving function on the LIFE domestic blast chiller you will be able to produce excellent quality pizza every day of the year, regardless of the humidity and the weather, choosing the temperature and the duration of proving process – just like a professional chef.
Pour the water into a bowl, add salt and stir. When it is completely dissolved add the flour and mix for a few minutes, then add the yeast and the extra virgin olive oil.
Knead the mixture for about 10 minutes.
The dough should be soft and moist, but shouldn’t stick to your hands. If necessary add a little more flour, and roll into balls. Start the program PROVING>IMMEDIATE, set at a temperature of 28°C for 3 hours.
After the first proving, divided the dough into 2 equal parts, and place them in the tray you will use to cook them.
Start the second proving program: PROVING>IMMEDIATE, at +28°C for one hour.
In the meantime, heat the tomato paste for a few minutes, add a pinch of salt and, if necessary, a teaspoonful of sugar, to reduce its acidity.
Thinly slice the mozzarella.
Pre-heat the oven to 225°C and, at the end of the leavening process, dress the pizza with the tomato paste, the mozzarella, the fresh basil leaves and a little extra virgin olive oil. It is up to you whether or not you wish to sprinkle the oregano on the pizza before or after it has been cooked.
Cook in the oven for 15 to 20 minutes at +225°C.
Thanks to the LIFE domestic blast chiller, the pizza will have leavened perfectly and you will observe that air pockets have formed inside the pizza’s base.