The Best Italian Homemade Pizza | How Tasty Channel

To make the best original Italian pizza at home is very easy! You can make a perfect pizza dough in one minute without knead it! Very soft inside and slightly crispy on the bottom, is the best pizza that you can bake in your oven.
This is an high hydration dough typycal for the traditional Italian "pizza in teglia" (pizza made in the baking tray); this kind of dough is perfect for homemade pizza because it needs more time to bake it and low heat (250°C-480°F), that you can easily reach with the oven you have at home.
The Neapolitan pizza is made instead with a lower hydration dough and needs higer heat to bake, that's why it is baked in a traditional wood fired oven at 440°C-825°F in just one minute!
In Italy there are a lot of different type of traditional pizza dough, but in every type the queen is Margherita: in this video you can see how to make a perfect Italian Pizza Margherita!

TIPS:
- RISING: don't skip rising time for at least 6 hours in a slightly warm place. You can let it rise for 12 hours at room temperature (about 25°C) or even 24 hours (12 hours at room temperature and 12 hours in the fridge: bring your dough at room temperature before use it). Rising time is the key for a perfect pizza dough.
- TOMATO: use high quality tomato puree, or freshly homemade puree tomato, and don't cook it before.
- MOZZARELLA: add it after about 5 minutes that pizza is baking to avoid burning. If you can't find Italian Mozzarella, use the one that you can find in your Country.
- SALT: this pizza dough is not too salty and the tomato isn't salty at all, so don't forget to use salt as seasoning on top of your pizza!
- EXTRA VIRGIN OLIVE OIL: it gives the best taste to your pizza, use this if you can and not vegetable oil.
- BASIL: don't add basil before baking pizza or it will loose its flavor and color; don't cut it with a knife but tear with your fingers to avoid leaves oxidation.

ORIGINAL ITALIAN RECIPES: https://bit.ly/2BAnclb

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Kitchen Tools:

Pizza Cutter:
U.S.A. LINK: https://amzn.to/2P1AIQp
ITALIAN LINK: https://amzn.to/2IxFW46

Baking Tray:
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ITALIAN LINK: https://amzn.to/2BAk2hj

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INGREDIENTS:

390 g (3 cups) bread flour
6 g (1 tsp) salt
2 g (1/2 tsp) active dry yeast (read on the packaging if your yeast required to be activated)
5 g (1 tsp) sugar
310 g (1+1/4 cups) water, lukewarm
tomato puree (tomato strained sauce)
160 g (5,5 oz) Mozzarella Fior di Latte cheese*
125 g (4,5 oz) Mozzarella di Bufala cheese*
salt to taste
extra virgin olive oil
fresh basil leaves

*You can use Mozzarella that you can find in your Country.

INSTRUCTIONS:

1. In a very large bowl place flour, salt and mix until well combined.
2. Add sugar, dry yeast and combine (read on the packaging if your yeast required to be activated).
3. Slowly add lukewarm water in about 3 times and mix with a spoon just until well combined: you'll reach a very sticky dough.
4. Cover with plastic wrap and a kitchen towel and let it rise in a warm place for at least 6 hour (or 12 hours at room temperature, about 25°C).
5. Preheat your oven at 250°C-480°F.
6. Cut Mozzarella di Bufala and Mozzarella Fior di Latte in large chunks and place between two kitchen papers to absorb water excess. Change the kitchen papers if it realease too much water. You don't need to absorb water excess if you don't use fresh Mozzarella. Set aside.
7. Line a baking tray (37x23 cm - 14,5x9 inch) with parchment paper and grease it with a large amount of extra virgin olive oil. You can use avoid to use parchment paper if you have a cast iron baking tray or a non-stick baking tray, but remember to add a lot of olive oil to prevent that pizza sticking to the baking tray.
8. Grease your hands with extra virgin olive oil - so the pizza dough won't stick to your fingers - and place pizza dough in the baking tray.
9. Stretch the dough to fit the entire pan: be very gentle and don't break air bubbles!
10. Season your pizza: place tomato sauce, a generous amount of salt (the dough isn't too salty and the tomato puree is without salt) and extra virgin olive oil.
11. Bake in preheated oven at 250°C-480°F for about 5 minutes.
12. Add mozzarella on top and bake for about 4 minutes or until it melts: adding Mozzarella after some minutes preventing to burn it.
13. Place pizza directly on the bottom floor of the oven and bake for about 2 minutes for extra crispy crust.
14. Remove from the oven and cut in about 6 portions.
15. tear some fresh basil leaves on top.

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