Pizza
Servings:
3 pizzas
Ready In:
1hr 30min
Good For:
Lunch, dinner, appetizer
Ingredients
- 4 cups of flour, you can use 00 flour (Caputo), bread flour or all-Purpose flour
- 1 tbsp of salt
- 4 tsp of instant yeast
- 2 tbsp of extra virgin olive oil
- Lukewarm water as needed (about 2 1/2 cups
- Extra flour for kneading
Preparation
Make a well with the flour, add salt, olive oil, yeast and water. You can start mixing the ingredients with a wooden spoon and then use your hands to integrate all the ingredients. Add water if necessary. Knead the dough until soft and elastic.
You can also use a stand mixer with the hook attachment for kneading.
Set the dough in an oiled large bowl, and cover it with a kitchen towel.
Let it rise for 1 hour. Depending on the room temperature, raising is going to take more or less time, but basically it has to double the size.
Divide the dough in 3 or 4 parts, and stretch each part. Place each pizza on an oiled pizza sheet. Add pizza sauce and bake them at 475 degrees until edges are starting to become golden.
If using an outdoors propane pizza oven (I frequently use my Camp Chef Italia Artisan Pizza Oven) the pizza is going to be ready faster, because the temperature reaches up to 600 degrees F, and you have to be very careful when baking the pizzas because they can easily burn.
Add your favorite toping. I use burrata or fresh mozzarella.
When cheese is melted, remove from oven, add fresh basil, fresh ground pepper, and splash of olive oil.
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Simply, I love cooking! I cook since I was a child, by helping my mom or my grandma to prepare traditional dishes. My recipes are a fusion of latin American, Italian, and Argentinean food. All the recipes are part of my family’s meals, and friends gatherings.