My wife and I just got back from Italy, after attending one of our granddaughters' wedding in Tuscany, this past weekend.
The rehearsal night dinner was a swimming pool/pizza party at a beautiful hillside villa. The pizzas and calzones were cooked in a wood fired brick oven near the pool. I watched the pizza chef for quite a while and was able to get his crust formula from him.
1000 grams flour (00 with some semolina added, probably similar to our AP, overall)
600 grams water
1"large" spoon olive oil, probably about a tablespoon
1 "little" spoon vinegar, probably 1/2 to 1 teaspoon (to relax the dough/gluten)
15 to 20 grams salt
2 grams yeast
After mixing the ingredients, the dough is allowed to rise at room temperature for 6 to 7 hours and then divided into 10 pieces, which are rolled into balls and held until ready to roll out into small pizzas. The pizzas he made were thin crust, which was typical for the pizzas different members of our family ate while in Italy.
He used only metal paddles, sprinkled with some semolina, to transfer the pizzas into and out of the open brick oven. He told me that if using a home oven he cooks the pizzas at 225 Celsius (437 F) for 20 minutes.
The rehearsal night dinner was a swimming pool/pizza party at a beautiful hillside villa. The pizzas and calzones were cooked in a wood fired brick oven near the pool. I watched the pizza chef for quite a while and was able to get his crust formula from him.
1000 grams flour (00 with some semolina added, probably similar to our AP, overall)
600 grams water
1"large" spoon olive oil, probably about a tablespoon
1 "little" spoon vinegar, probably 1/2 to 1 teaspoon (to relax the dough/gluten)
15 to 20 grams salt
2 grams yeast
After mixing the ingredients, the dough is allowed to rise at room temperature for 6 to 7 hours and then divided into 10 pieces, which are rolled into balls and held until ready to roll out into small pizzas. The pizzas he made were thin crust, which was typical for the pizzas different members of our family ate while in Italy.
He used only metal paddles, sprinkled with some semolina, to transfer the pizzas into and out of the open brick oven. He told me that if using a home oven he cooks the pizzas at 225 Celsius (437 F) for 20 minutes.
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