<\/figure>\n\n\n\nTo make the dough, add the flour to a large mixing bowl and make a crater in the center.<\/p>\n\n\n\n
Dissolve the yeast in the water and pour it into the middle of the crater. Using your hands begin to mix and combine the flour into the water.<\/p>\n\n\n\n
When it reaches the consistency of thick glue, add the salt, continue mixing the flour, scaping the sides and bottom of the bowl for any loose flour until it comes together as a dough. Turn out onto a lightly floured kitchen bench. Knead the dough for 5-10 minutes until it is smooth and elastic.<\/p>\n\n\n\n
Roll the dough into a ball shape, make sure you tuck the dough underneath itself. Allow the dough to rest for 2-3 minutes.<\/p>\n\n\n\n
Using a pastry cutter or sharp knife, and a set of electric scales, cut and weigh out individual 250g of dough, and lightly roll into balls.<\/p>\n\n\n\n
Place each 250g ball in a one liter zip lock bag.<\/p>\n\n\n\n
Place the Ziplock bags of dough into the refrigerator and allow the dough to rise for 2 \u2013 4 days, before using. This will create a light and airy dough, that will also have an deep yeasty flavor.<\/p>\n\n\n\n
When you are ready to make pizza, remove the pizza dough from the refrigerator,<\/p>\n\n\n\n
Remove the dough from the bags onto a lightly floured bench top, and shape into balls.<\/p>\n\n\n\n
Cover the dough balls with a lightly wettened kitchen cloth and allow the dough to rest for at least 2-3 hours before using at room temperature (This will allow the dough to warm and make it easier to stretch).<\/p>\n\n\n\n
Making sure the work surface is lightly floured, begin to stretch dough into a pizza with a motion from the center outwards. To create the perfect pizza shape for a crispy base, Stretch out your hands, have your fingers resemble claws, use your fingertips, gently stretch, shape and turn the dough until it is a 30cm diameter thin, even disk.<\/p>\n\n\n\n
Gently slide your stretched pizza dough onto your pizza peel, making sure it was been well floured with a mixture of 50\/50 semolina flour and flour. Your now ready to top your pizza.<\/p>\n\n\n\n
Pizza Sauce<\/h2>\n\n\n\n Now you can choose to create your own pizza sauce, or choose from the many amazing commercial pizza sauces available in your store. Authentic pizza sauce is simple, easy and cheap to make, however if you are short of time you can always have a great back up sauce ready to use in your kitchen cupboard.<\/p>\n\n\n\n
There are many brands to choose from. When selecting one, choose one which is thick, and not too watery. The best ones are made with vine ripened tomatoes, are free from flavor enhances, added sugar, low in salt, low in cholesterol, organic, contain no preservatives, and have a rich tomato flavor.<\/p>\n\n\n\n
Some notable mentions include, Rao\u2019s, Don Pepino Pizza Sauce, Muir Glen Organic Pizza Sauce, Pastorelli Pizza Sauce and Classico Traditional Pizza Sauce. All are made with vine ripened tomatoes, all have a deep red color, some contain extra flavor from herbs such as basil and oregano. But all have a zesty tangy tomato taste, that a great pizza sauce needs.<\/p>\n\n\n\n
Ingredients for Toppings<\/h2>\n\n\n\n (Traditional Napoletana: Margherita, with crushed tomatoes, olive oil, basil and mozzarella)<\/strong><\/p>\n\n\n\n1\/2 cup tomato sauce<\/li> 120g of\u00a0 fresh fior di latte mozzarella cheese, roughly torn into small pieces the size of a walnut. \u00a0<\/li> ( Make sure you squeeze all the water out of the cheese, wrap it in paper towel and squeeze all the water out and leave to drain before using in a colander)<\/em><\/li>2 tablespoons extra virgin olive oil<\/li> 12 fresh basil leaves<\/li> 50g Parmigiano-Reggiano freshly grated<\/li> 1\/2 teaspoon fine sea salt<\/li><\/ul>\n\n\n\nTopping your Pizza<\/h2>\n\n\n\n Once your pizza dough has been carefully placed upon the pizza peel, you\u2019re ready to add your toppings.<\/p>\n\n\n\n
The key to remember for a thin crispy crust is \u201cLess is more \u201c so don\u2019t over top your pizza with toppings.<\/p>\n\n\n\n
Now we have supplied a recipe above for you to make a traditional Italian Neapolitan margarita pizza, however you can add almost anything to this base. But remember the key to adding ingredients is to keep your toppings to a minimum, make sure there is little moisture in your ingredients, and the ingredients are evenly distributed. But remember, don\u2019t place ingredients all the way to the edge. Leaving a border will allow the crust to puff up, create a nice light crispy base and a raised edge (the famous “cornicione”).<\/p>\n\n\n\n
Using a dessert spoon, top the base of the pizza with \u00bd cup of tomato sauce, in a circular motion from the center spread gently across the pizza and stopping before the edge(1 1\/2cm from the edge).<\/p>\n\n\n\n
Carefully dot the pizza evenly with mozzarella, and you are ready to cook! (We will add the Parmigiano-Reggiano, whole basil leaves, and drizzle with olive oil after removing the cooked pizza from the oven to garnish)<\/p>\n\n\n\n
Pizza Stones<\/h2>\n\n\n\n Making perfect pizza at home can be greatly improved with the use of a Pizza stone. <\/p>\n\n\n\n
Preheating a pizza stone in your oven, creates a very hot cooking surface. This super-hot surface, helps create a pizza crust which is crispy, and golden brown.<\/p>\n\n\n\n
Pizza stones can be made from a number of materials, including ceramic, clay, cordierite, or a composite of different materials.<\/p>\n\n\n\n
A thick, ceramic pizza stone (15-20mm) holds the heat produced by the oven more evenly. A ceramic pizza stone has a porous surface, this surface will draw the moisture out of a pizza dough when it cooks, creating a crispy and puffy pizza crust.<\/p>\n\n\n\n