>>21343958Yuropoor portions: 0.5 lb "00" flour, add 0.33 lb water, knead a bit with your hands until it looks and feels roughly homogenous, let it rest for an hour at room temperature, but cover the bowl with a cloth.
Get a large bowl so that there is some distance to the dough, so that it can double in size without sticking to the cloth. Covering prevents drying.
Water is 60% to 70% of flour in weight, more water fluffier crust, less water easier to handle. Careful with the amount of water, properly measure it.
Dissolve 2 grams of fresh yeast in a little bit of water, knead into the dough, add 5 grams of salt while kneading. Many use more salt though.
Knead for several minutes until the dough no longer sticks to the bowl.
Round off the dough with your hands, cover it and leave it at room temperature over night.
Divide it into two to four parts and round them, leave them at room temperature and covered for the day until you bake.
Then put some flour on the table and your hands, and spread the dough out. Watch some vids, but the easy technique is to just watch for thickness and don't care about the Pizza being round, it just needs to fit into the oven.
Hotter oven is better.
Tomato sauce needs to be quite dense to not soak the dough. Go easy on the middle, that's where most moisture ends up.
A minute of prebaking or some olive oil will further prevent the soaking.
My tomato sauce is just finely chopped onions lightly roasted in a bit of butter, garlic, canned or fresh organic tomatoes chopped down, cooked until dense.
After cooking, I add one or two table spoons of olive oil, and pepper and oregano, cover it and let it rest for a day. I let it rest at room temperature, others put it into the fridge, many put salt into it.
I finely chop 20 grams of Grana Padano and squish low fat Mozzarella onto it.
