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The Everyday Pizza is the definitive recipe I use when I have no time. It's baked in a home oven and it's a straight dough with an 8-hour rest which gives me consistent results every time. I also call it the hybrid pizza as it doesn't really fall into a category: this isn't a chewy neapolitan or a crispy roman. It's baked on a stone with a conventional oven and is the pizza I like to serve to my pizza dinner parties because it's simple, fast, and delicious. Plus I can concentrate more on toppings and get crazy! Let's get into it.
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Makes 4x260 gr dough balls:
620 gr Italian 00 Flour ( amzn.to/3tDOJaw )
400 gr Water
1 gr Dry Yeast
12 gr Salt
Combine all the water and the yeast. Add the flour a little at a time, when you have what we call "pastello" (creamy consistency) add your salt and keep adding the flour to form the dough. Transfer to a surface and keep kneading for about 10 min.
3 rests of 30 minutes in between folds, then bulk ferment for 3 hours. Shape into 4 dough balls and rest for other 3 hours.
Stretch your dough and use your tomato sauce (if any) and pre-cook at 525 F or 275 C for 3 minutes. Finish to garnish with your favorite cheese and toppings and return to the oven for the last 2 minutes (keep checking on it though).
My oven settings: I preheat the oven to 500 F or 260 C for one hour with my pizza stone in. Just before placing the first pizza in I switch to broil and set to max. This will blast the pizza with all the heat it can.
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#pizza #everydaypizza #homemadepizza