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Cooking
The Perfect Homemade Pizza
· 4 servings
Tip: buy good flour
Good-quality flour is the foundation. When I don't have Italian pizza flour on hand, I use a fine plain flour like Babiččina volba. It's worth paying a little extra (yes, it's really just pennies) — I promise you'll notice the difference.
Tip: make it the day before
Mix the ingredients into a smooth, pliable dough, then place it in a large bowl and refrigerate overnight. The next 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 dough balls.
Tip: preheat the oven really well
A thoroughly and thoroughly hot oven is essential. My oven maxes out at 250°C, so I set it to fan/convection and let it heat up properly for at least ten minutes. If it could go higher, I certainly wouldn't complain — the pizza would be even better.
Mix the ingredients into a dough
Combine the dry ingredients first, then add the wet ones. Work the dough thoroughly until it's beautifully smooth, soft and pliable. Don't wear yourself out — a stand mixer or bread machine can do the hard work for you. There's no need to knead it by hand.
Into the fridge it goes
As soon as the dough is ready, place it in a bowl and put it in the fridge, where it will rest overnight.
Roll it out
The next day, take the dough out, let it finish rising, then roll and stretch it out with your fingers before placing it on a baking sheet — lightly greased with oil, just to be safe. Round pizza pans with holes in the bottom work best.
Add the toppings and bake
Spread the pizza base with a tomato sauce and add your favorite toppings. Bake in a fully preheated oven until the edges turn a beautiful golden brown.