In 2014 I attended two courses for professional pizzaiolo in my city, one basic and one advanced, with the pizzaiolo Mauro Feroldi, teacher in a school for pizzaiolo in Milan. I’m going to share with you all the different recipes I was able to try and to repeat at home adapting them to the oven of a normal kitchen ( at the course we had a professional oven) with my satisfation and people who tasted as well… here you have the first.
Time of preparation
30 minutes + growing
the quantities I ‘m writing here are very big because they are studied to prepare a lot of pizzas. Usually you ‘d have to use about 100 gr of flour per person.
Do not hesitate to prepare more, you can put the cooked pizzas in the freezer and eat them another time!
Water: 1 lt
Flour: 1,5 kg
Yeast, dry: 20 gr
White sugar: 6 gr
Salt: 35 gr
Olive oil: 50 gr
The original recipe uses the machine to knead, but with reduced quantities it is possible to knead with hands without problems.
Knead for about 10 minutes flour and water (it should be between 5 and 10 °C to for a perfect result), baking powder, sugar.
Add salt and oil and continue to knead for 10 minutes more.
Divide the dough in balls, weight 1,2/1,5 kg each. With reduced quantities, obviously the dough is less and you will obtain fewer balls as well.
Stretch it out in the baking trays, occupying all the space.
Cover them and let it stand for 2/3 hours.
Here you have ready your base for professional baking tray pizza ready to be dressed as you like the most and cooked at high temperature for about 15 minutes.