Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here
Pizza Night! by

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Heya people.

Yesterday was the last evening of the holidays, today kuraiko had to leave ghostbear2k's place again.
But that means the cooking cubs had a nice evening of pizza fun :3 Quite authentic Italian pizza.
Tried some refined technique in spreading out the dough... resulting in a super-thin pizza and they got large large enough that they almost didn't fit the pizza stone anymore *giggles*
More flour for spreading the dough, carefully pressing the dough ball down with the fingers first, leaving the middle part and the rim intact and then carefully stretching, adding flour while doing so.
Worked quite well.

In the end, we had 3 different pizzas:
- with broccoli and chestnut mushrooms
- with grilled vegetables (We had one kabob left from Friday's grilling)
- classic Margherita

Ingredients
(for 3 pizzas)
- 338g TIPO 00 flour (if you can, get the flour from 5 Stagioni. But every TIPO 00 pizza flour will do)
- 195ml luke-warm water
~ 4-4,5g fresh yeast
- 1 tbsp neutral oil (like rape seed, sunflower, soybean)
- 1 tbsp olive oil extra vergine
- 250ml Passata or canned or canned & chopped tomato (use a blender to puree them a little)
- fresh oregano, basil
- 1 garlic clove
- salt
- 225 - 250g Mozzarella di bufala
- 2-3 tbsp freshly grated Parmigiano
- semolina
- more flour for kneading and stretching the dough
- 1-2 chestnut Mushrooms
- a few Broccoli florets
- grilled vegetables

Preparation
Mix flour and salt in a bowl, make a dent into the mix. Dissolve the yeast in luke warm water and pour it into the dent.
Mix it a little with the flour, cover the bowl with a damp kitchen towel and let it rest at a warm place for 30 minutes.
Add oil, then knead it very thoroughly on a floured surface for about 10-15 minutes until you get an elastic, non-sticking dough.
Add flour or water if necessary.
Place it back into the bowl, cover the bowl again with a damp cloth, let it rest for about 60 minutes at a warm place.
Replace the cloth with cling foil, punch in a few small holes (so the yeast doesn't suffocate) and let it prove in the fridge for at least 16 - 24hours.
The dough will smell a little boozey the next day. That's intended. ^^
Take it out of the fridge, divide it into 3 balls, knead it again on a floured surface. Cover it with a damp cloth and let it rise again for 60 minutes.
Pre-Heat the oven and the pizza stone to at least 250°C

Wipe mushrooms with a paper towel, remove the stems and cut into thicker slices. Wash broccoli florets and cut into small pieces.
Peel garlic and chop finely.

Prepare your pizza sauce. Mix your Passata or your pureed canned tomatoes only with a little salt, a dash of olive oil, a little garlic and some fresh finely chopped oregano and basil.
(you can just puree it together with the tomatoes if you like)
Keep it simple, so you'll get a fresh taste that won't drone out the rest of the ingredients.

Now form your pizza.
Sprinkle your working surface with a hearty amount of flour.
Take a ball of dough, cover it with flour, then gently press down with your fingers, leaving a rim and the middle section. When it is flattened a little begin to gently stretch the dough with your fingers.
Rotate and flip the dough while doing so. Add some more flour so the dough moves easily on the surface.
Continue until the pizza has reached the desired size, is very thin and still has a raised rim.
Please don't use a rolling pin!
(Tip: if the dough rips while stretching (which can happen if you apply force too sudden), don't try and press it together. The hole will reopen and then the sauce will make a mess. Better to tear a little piece from the rim, flatten it and press it on the hole like a patch.)

Sprinkle some semolina on your pizza shovel, so the dough will slide more easily on the shovel and onto the pizza stone.
We both found it easier to shovel up the dough now in a fluent motion, before you apply the sauce, then quickly add sauce and toppings, before placing it on the stone.
Others might find it easier to add sauce and toppings first, then shovel it up. Please try out what suits you.

Apply 2 or 3 tablespoons of pizza sauce, spread it out in circular motion from the middle. Add some thinly sliced garlic (or apply chopped garlic to the pizza sauce).
If you like you can add some basil as well. Baked basil has a very nice aroma, but adding some fresh basil after baking is always an option as well. Or do both. :3
Add the Mozzarella and a little bit of freshly grated Parmigiano after that (the cheese always gets added directly after the tomatoes and not sprinkled on top)
Now add the other ingredients.
Make sure to use the toppings very sparsely. It's better to use less ingredients before using too much.

Carefully shovel the pizza directly on the hot surface of the pizza stone.
The whole process needs a bit of training, you might end up with an involuntary Pizza Calzone on your first try. ^.^''
If you manage to spread out the pizza very thinly, bake at 250°C (or higher. Higher is always better, then just shorten the time) for about 8-10 minutes, mid-height, then 30-60seconds top rail.
When it's finished, take it out of the oven, sprinkle it with a bit a good olive oil extra vergine, then place a few fresh basil leaves on the hot pizza if you like.
Please enjoy your Italian pizza :3