At a glance
You're looking at a pizza that relies on slow-fermented dough for its amazing flavor and texture — most of the work happens in the fridge overnight, so plan accordingly. The key to success is good flour, a well-preheated oven, and giving the dough plenty of time to develop. Once the dough rises and gets stretched out, the actual baking is quick and simple.
1/7
Tip: buy good flour
Good-quality flour is the foundation. When I don't have Italian pizza flour on hand, I use a fine all-purpose flour like Babiččina volba. It's worth paying a little extra (yes, it's only a small amount) — I promise you'll notice the difference.
2/7
Tip: make it the day before
Mix the ingredients into a smooth, supple dough, place it in a large bowl, and pop it in the fridge, where it rests until the next day. The following day, take the dough out, divide it into balls, and let them rise in a warm spot for about one to two hours. One kilo of flour makes four to six pizza bases.
3/7
Tip: heat your oven really well
A thoroughly and fully preheated oven is a must. My oven's top setting is 250°C, so I switch on the fan (convection) setting and let it heat up properly for at least ten minutes. If it went higher, I wouldn't complain — the pizza would turn out even better.
