This recipe makes four small pizzas (about 20 cm in diameter).
Ingredients
Dough
olive oil
500g 00 flour / 高筋粉
325g water
10g salt
7.5g instant yeast
Toppings
250g canned tomato
fresh basil
250g fresh mozzarella
salt and pepper
some salami / nduja / anything you like
olive oil
Preparations
Dough
Combine flour, water, salt, instant yeast, knead to a soft dough. Cover tightly and allow it to rise at room temperature for a few hours. If you’d like to have the pizza another day, leave it in the fridge for up to 3-ish days.
4 hours before food o’clock, take the dough out of the fridge. Partition into 4 equal pieces, knead until a smooth surface forms. Coat dough with olive oil, and then put them away in 4 separate airtight containers.
Toppings
Blend canned tomato to a smooth puree. This will be the base for the pizza.
Cut mozzarella into small pieces, put them on a colander / sift to drain the water. Put some paper towel on top and place a weight on it, this will help abort more water, so the pizza doesn’t come out too watery.
Cut everything else into appropriate sizes, and pre-cook them if necessary.
Cooking & Assembly
Pre-heat your oven to the highest temperature, for me it was 220 degree C.
Take a cast-iron skillet the size of your pizza, and dust the bottom with flour. Heat it up until it starts to turn brown.
In the mean time, on a well-floured surface, stretch the pizza dough to your desired size. Don’t use a rolling pin as that would take out the air in the dough.
Turn of the heat, and transfer dough to cast iron pan. Immediately add all your sauce and toppings
Put skillet in oven and bake for 4-6 minutes, depending on how how good your oven it.
Once the top is sufficiently browned, take out the skillet and move it the stove top again. Turn on high heat until a nice brown crust forms on the bottom.
Finish eating this pizza before making the next one.