It’s homemade pizza time and this easy recipe with step by step instructions it’s exactly what you need. The result is incredibly satisfying! Crispy crunch with a soft and airy interior. Topped with slightly smoked speck and a medley of cheeses: mozzarella, gorgonzola, fontina and parmesan. Garnish with a wild rocket for a touch of freshness and a drizzle of extra-virgin olive oil. Ready to roll a pizza?!
What do you need to make a homemade pizza base?
- Fresh yeast
- Lukewarm water
- Salt
- Extra-virgin olive oil
- “oo” flour
- Semolina flour
What kind of flour should you use?
There are various pizza dough recipes out there and many suggest the use of different types of flour. The most commonly used are strong flour, all-purpose, “00”, semolina, Manitoba (or “o” flour) or a combination of some of these.
Whilst there is no wrong or right, the flour can make a big difference in taste and in the texture of your thought. What I found is that the Italian “oo” flour is finer than normal flour, therefore the consistency of the dough will be incredibly smooth in texture. In the UK, you can find this type of flour in delis and good supermarkets or another great alternative would be ordering from Amazon. In addition, I prefer mixing in some semolina flour for an extra bit of colour and flavour, however, the recipe can be made with just 100% “oo” flour.
A suitable alternative would be white bread with strong flour. Make sure you search for one that is high in gluten as this will contribute to the elasticity of your dough.
How to make pizza dough from scratch
Tips for the best homemade pizza
- Knead the dough for at least 10 minutes. As a result, your dough will become smooth and elastic. You can use your or a stand mixer. Either way, look for this type of consistency to ensure that you stretch the gluten and incorporate air into the dough.
- Preheat your oven to as hot as it can go. This is very important because it will help create a crispy crunch and a soft interior. In addition, if you have a pizza stone, place it in the oven too until it’s piping hot. As an alternative, you can use a pizza dish or just your oven tray.
- Add the speck at the very last minute! If you add the meat at the very beginning it will burn by the time your pizza is baked. Add it just 1 or 2 minutes before the time is up.
- Use a type of mozzarella that is not stored in liquid, like this one from Galbani for example. However, if you only have access to the one stored in liquid, then drain it, cut it into small cubes and place it into a sift for at least 10 – 15 minutes before usage. This will avoid the dough to get wet and soggy.
Homemade Pizza
Crispy crunch exterior with a soft and airy interior. This easy step by step recipe will help you make the most delicious pizza right at home!
Ingredients
For the dough (2 x 30 cm diameter pizzas)
- 300 ml lukewarm water
- 7 g fresh yeast
- 35 ml extra-virgin olive oil
- 300 g "oo" flour, plus extra for dusting
- 200 g semolina flour
Toppings
- 200 g mozarella
- 100 g fontina cheese or gruyere
- 100 g gorgonzola
- 70 g parmesan
- 120 g speck
- a handful of rocket salad (optional)
- a drizzle of extra-virgin olive oil
- any other desired toppings (optional)
Instructions
- Mix the yeast with a few tablespoons of water and dissolve.
- Sift the two flours in a shallow bowl, make a well in the middle, then pour in the yeast.
- Start adding the water gradually and mix using your hands. Half way through, mix the salt, then pour the remaining water and continue kneading.
- Add the extra-virgin olive oil in 2 - 3 batches and mix.
- Knead the dough for 10 minutes, until the dough is smooth and elastic.
- Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Cover with cling film and leave to prove in a warm place for 2h until its doubled in size.
- Now remove the dough and place it on a flour-dusted surface and knead it around to push the air out with your hands – this is called knocking back the dough. Dvide the dough in half and form two small balls. Lighlty oil some cling film film and cover the balls. Let them rise again for aprox. 15 minutes.
- When you are ready to bake, place a pizza stone in the oven and preheat to the hottest temperature for at least 15-20 minutes. This will get the pizza stone super hot.
- In the meantime, prepare the cheeses. Cut the mozzarella and fontina cheese into small cubes and grate the parmezan (not very fine). Use your hands to create chucks of gorgonzola. Set aside.
- Stretch one dough ball into a 30 cm diameter. Place the pizza on a flat surface, add the cheeses and drizzle some extra-virgin olive oil, then transfer it to the hot pizza stone. Bake for 10 minutes until golden brown.
- Two minutes before the time is up, add the speck and cook until done.
- Garnish with wild rocket, a touch of extra-virgin olive oil and parmesan before slicing and serving hot!
Notes
If you want to prepare the dough in advance, after you knead it for the second time, wrap it in cling film and keep in the fridge (or freezer) until required.
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