Bread Baking Day 21

Pizza Margherita

BreadBakingDay #21 - Pizza Party and giveaways for 2 years anniversary - last day of sumbission July 1stPizza has been chosen by Zorra from 1x umrühren bitte as topic of the month for the second anniversary edition of BreadBakingDay. As I hadn't made pizza before, I decided to play it safe with just a simple tomato and mozarella topping. Preparation of the dough is very easy. The tricky part begins when you have to transfer the pizza from the work surface to the paddle and then into the oven. Probably I didn't use enough flour and things got a little messy here, as you can see in the picture. But as making pizza turned out to be so easy, I sure will practice some more quite soon. I really liked the buffalo mozarella as a topping. Straight from the fridge it doesn't have any taste to speak of, but melted on top of a pizza it develops an interesting aroma a bit like a mild goat's cheese.


Source: Dough by Richard Bertinet

Yields 3 pizzas.
Preparation: 15 minutes
1st rise: 1 hour (or overnight in fridge)
2nd rise: 10 minutes
Baking time: 10-12 minutes


15 g fresh yeast
500 g wheat flour (type 450)
10 g salt
50 g olive oil (50 ml)
320 g water
flour for dusting

Topping per pizza:

3/4 Tbsp tomato paste
100 g buffalo mozarella
fresh basil


Preheat oven to 250°C.
Rub yeast into flour as if preparing streusel. Add water,oil and salt and work into a dough. Knead until dough looses (most) of its stickyness. Let rise for one hour or overnight in the fridge.

Using a bench scraper, transfer dough to a well-floured work surface and divide into three equal pieces. Roll pieces into ball shape and let rise for 10 minutes. Put your hand or a rolling pin on top of a ball and push the dough into an oblong shape. Rotate dough and repeat pushing till the dough forms a 20-22 cm disk. (4-5 inches) The pizza should have a slight rim to keep in the sauce.

Put pizza on a well-floured paddle or sheet pan and spread the tomato paste on top. Add mozarella and basil. Transfer pizza into oven (preferably with a baking stone) and bake until rim is golden brown.


MyKitchenInHalfCups said...

I've really enjoyed Bertinet's books and the recipes I've tried! Haven't tried his pizza dough though. Your pizza tells me I'll have to try his.
Wonderful how something cold has so little taste and heat changes the whole picture. Excellent Andreas wish I'd had a slice.

zorra said...

Das mit dem "Pizzatransfer" kenn ich. Ich lege sie deshalb immer auf ein Backpapier und ziehe das Ganze dann auf's heisse Blech. Bin schon auf deine weiteren Pizzen gespannt.