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The recipe for classic pizza, with poolish method

ricetta pizza classica

Today we are leaving you with a recipe which is loved all over the world: the classic pizza!

Tasty, fragrant and light, pizza is a must on menus all over the world. Today, Francesco Genchi, a true Italian and master of the art of baking, is going to tell you about it. He uses the ancient poolish method for his beloved dough.

“You don’t know how many times I’ve been asked for a classic pizza recipe! As a good ‘pizza, pasta and mandolin’ Italian, I can’t help but share my secret.

Below you will find the ingredients needed, cooking preparation steps, and my cooking tips.

You already know, pizza dough takes a little patience….

Let’s get started!

Ingredients for 6 pizzas

Dough

  • g500 sifted flour with 13% protein
  • g330 of flour with 10% protein
  • g500 of water
  • g1 of yeast
  • g21 of sea salt
  • g25 of EVO oil

Stuffing

  • hand squeezed peeled tomatoes to taste
  • g100 of ‘fior di latte’ mozzarella
  • g30 of parmesan cheese
  • fresh basil at will
  • EVO oil to taste

Step 1: Prepare the dough

  • Knead g500 of sifted flour with 13% protein together with water and yeast
  • You will obtain a semi-liquid dough, to be left to rest for about 20 hours at a temperature of 18 °C (65 °F) – at this point the dough will have tripled in volume
  • Add g330 of flour with 10% protein, the sea salt and the EVO oil
  • Put the dough obtained in a mixer and spin for 10 minutes on first speed and 3 minutes on second speed
  • Take the mass out of the machine and cover it with film
  • Let the dough rest on the work table for 15 minutes
  • Shape into balls of about g216 each
  • Let it rest: the dough will be ready to bake after about 4 hours if left at room temperature, or after 12 hours, if kept in the refrigerator at a temperature of 3°C (38°F).

At this point you will have 6 balls of classic pizza dough using the poolish method.

Step 2: Proceed to the stuffing

  • Work the dough to form discs of about cm32
  • Cut the mozzarella into cubes
  • Salt the peeled tomatoes and spread it on the pizza, carefully cover the disc making sure not to overflow from the edges
  • Spread mozzarella, parmesan and fresh basil at will
  • Dress with a dash of EVO oil

Step 3: Time to bake!

Bake the resulting pizzas in an oven for about 3 minutes, at a temperature of 295°C (563°F)

Want one last secret? With DAVID Ovens, classic pizza comes out even better!

Here are the correct settings for this recipe baked in DAVID Oven:

  • stalls 2
  • front 8
  • ceiling 8

The final touch

Cut the classic pizza into 8 slices, place 2 leaves of fresh basil in the center, serve steaming hot and watch the satisfaction of those who enjoy it.

Eating with hands or fork – when it brings a smile to our faces – who cares?!”

If you want to learn more about DAVID Ovens or receive a free quote, contact the DAVID Expertise Team at +39 045 518715 or email at info@fornidavid.it!