Pizza Like from an Italian Pizzeria – Baked in a Regular Home Oven Without a Mixer · PrimedTable
Italian🍞 Bread & bakery
Pizza Like from an Italian Pizzeria – Baked in a Regular Home Oven Without a Mixer
⏱ 1020 min🍽 Serves 4
Demonstrates how to bake delicious pizza in a home oven without a mixer. Focuses on selecting high-protein pizza flour, proper autolyse technique, and hand-kneading methods to achieve a light and crispy crust. Includes tips on making simple tomato sauce, properly handling mozzarella to prevent excess moisture, and techniques for baking on pizza steel or sheet pans.
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Adapted from a video by Thomas kocht
Pizza wie beim Italiener – im normalen Ofen & ganz ohne Maschine!
Fresh mozzarella (Fior di Latte) or regular mozzarella~150 gest.
Parmesan or Grana Padano cheese~30 gest.
Semolina flour (for dusting)~2-3 tbspest.
Steps
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1
Choose high-protein pizza flour such as Tipo 00 (approximately 13g protein per 100g flour) to ensure elasticity and prevent tearing.
2
Pour room-temperature water into a bowl, reserving a small portion, then add the pizza flour. Do not add salt or yeast yet—simply mix until the flour is fully hydrated.
3
Cover the bowl and rest for 30 minutes for autolyse. This allows gluten to develop naturally, making hand-kneading easier later.
4
Dissolve the yeast in the reserved water and incorporate it into the dough, mixing thoroughly.
5
Transfer the dough to a work surface, flatten it slightly, then sprinkle salt over it. Hold one edge while pulling the dough toward you with the other hand to develop gluten. Knead for 2–3 minutes.
6
Cover the dough and rest for 10 minutes. The gluten should be well developed and the dough smooth and elastic.
7
Divide the dough into four portions of approximately 250g each. Roll each portion into a smooth ball with surface tension.
8
Place the dough balls in a lightly oiled container, cover, and refrigerate for 12–16 hours at approximately 5°C for cold fermentation.
9
Prepare the sauce: combine canned tomatoes, olive oil, salt, freshly ground pepper, and fresh basil in a blender until smooth.
10
Remove the cold dough from the refrigerator and allow it to come to room temperature for 1 hour.
11
Preheat the oven to its maximum temperature (300°C; if the oven maxes out at 250°C, use that). If using a pizza steel or stone, position it in the upper portion of the oven and preheat thoroughly.
12
If using fresh mozzarella, slice it the day before and place on paper towels to drain. Keep uncovered in the refrigerator to remove excess moisture.
13
Dust a work surface with semolina flour. Gently place the dough ball on the flour and flip to coat both sides.
14
Use your fingertips to gently press the dough from the center outward. Avoid pressing the edges flat to preserve an airy crust.
15
Shake off excess semolina flour and spread a thin layer of pizza sauce evenly over the dough using a small ladle.
16
Layer the cheese: first sprinkle Parmesan or Grana Padano, then distribute the drained mozzarella slices.
17
Dust the surface lightly with semolina flour and carefully transfer the pizza to a pizza peel. Ensure it slides freely on the peel, then confidently slide it into the oven.
18
Bake for approximately 5 minutes, then switch to the grill function to add top heat. Continue baking until the cheese melts and the edges are golden.
19
Remove the pizza from the oven and top with fresh basil, olive oil, or other desired garnishes. Serve immediately.
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