Pizza Classica from an Italian pizza oven Valoriani Forni with real solid chamotte bottom

The simplest and best pizza dough recipe.

1 kg of 00 flour
640-650ml of water (Contrex or similar) you can also take a third of the amount of mineral water with spirit.
about 30 gr. sea salt,
7-15 grams of yeast depending on temperature and season (does not have to be that much)
A few drops (!) Of olive oil

Pre-dough: Stir 3-4 tablespoons of flour with a little water. Break in yeast. Mix without sludge. Leave for 10-15 minutes.
Put the rest of the flour in a bowl. Add the water and the batter. And now comes the important thing: Knead the dough for 15 minutes, preferably by hand. Kneading is perhaps exaggerated, the dough is lifted. You do not need to push hard. After about 5-6 minutes knead the few drops of oil. This makes the dough more pleasing and more homogeneous. After about 10 minutes, add the salt (salt always admit last because of the yeast cultures). If the dough is kneaded for about 15 minutes, it will also be very easy to separate from the edge of the bowl and it will not hang lumps. After kneading, cover with plastic wrap and let it rest for about 2 hours. The dough will reach twice its volume. Make a small 100-150 gram of balls with a little flour and you're ready to go.
Surface: according to taste. The No.1 in cheese is and remains the Mozarella. If necessary, rub extra mountain cheese yourself (no parcels with grated cheese, taste boring). Do not spread the tomatoes to the edge, always leave 2-3 cm free so that the edge goes up nicely. Sprinkle herbs or spices after baking. They would burn in the oven and produce a bitter taste. Add garlic, but can also be added to the pizza afterwards.
Baking time depending on the topping and oven temperature 3-4 minutes. At 450 degrees in the Forni Valoriani, the baking time is even just 80-120 seconds - then the dough should be spread wafer-thin and be covered with a few ingredients.
Recipe pizza dough - The original pizza from Bella Napoli
AVPN "Associazione Verace pizza Napoletana" and "Associazione pizzaioli Napoletani"

1 liter of water,
1800 g flour type 00,
50 g of sea salt,
3 g brewer's yeast
(If in the plate then grease with a little olive oil)

Preparation: It is best to place the dough in the kneading machine for at least 30 minutes to soften the dough. Then let the dough rise at room temperature for 3 hours. 200g) and let it rest for 24 hours in the fridge (cover with cling film and a damp dishcloth).
If the pizza dough is to be used on the same day, after a total of approx. 6-8 hours at room temperature, let it rise to 20-24 degrees, then it can be used.
Panninis, bread rolls or bread
Alternatively, from the other dough pieces 100-200 grams and small Paninnis, rolls, etc. are formed. After shaping let go again 20 and for 10-15 minutes at about 250-300Grad einschiesen until they are all golden brown.
Ideally, remove the embers before baking and work with the door closed to ensure a uniform temperature during baking. For this purpose, the oven should be very well insulated, and the food-safe fireclay floor have a good quality, since in standard soils made of brick, concrete or fireclay granules, the soil temperature are withdrawn by the baked goods in part too quickly.
You can find even more recipes in our german blog.

Have fun cooking and baking!