Pizza in a baking tray

Ingredients

• 500 g 00 flour W270
• 370 ml Water
• 5 g Fresh brewer's yeast
• 15 ml Extra-virgin olive oil
• 10 g Salt
• Extra-virgin olive oil (a splash for your hands)
• Semolina (for dusting; remove the excess)
• Mozzarella (for the classic Margherita; add toward the end of baking)

Steps

1. 1

   Pour the water into a bowl and dissolve the fresh brewer's yeast in it.

2. 2

   Add the extra-virgin olive oil and salt. Mix well to dissolve the salt, then begin kneading by hand.

3. 3

   Knead until you obtain a rough, uneven dough; this is normal at this stage.

4. 4

   Cover the dough and let it rest for 10 minutes.

5. 5

   Perform folds on the dough. Repeat the 10-minute rest followed by folding 2–3 times, until the dough becomes smooth. During folding, put a splash of oil on your hands.

6. 6

   Let the dough rise until doubled in volume.

7. 7

   Divide the dough and shape a 550 g dough ball for a 40 × 30 cm baking tray; the other dough ball will be slightly smaller. To shape each dough ball, bring the dough toward the center, seal it well, and roll it over itself.

8. 8

   Let the dough balls rise until doubled in volume.

9. 9

   Stretch the dough ball with your fingers spread wide and seal the edge well. Transfer it onto the back of your hand and shake off the excess semolina.

10. 10

    Transfer the dough to the baking tray and press the edge again. Top it like a classic Margherita; the recipe specifies adding the mozzarella toward the end of baking but does not specify the other topping ingredients.

11. 11

    Bake at 250 °C for about 15 minutes; add the mozzarella toward the end of baking.

12. 12

    Return the pizza to the oven for another 2 minutes.

13. 13

    Move the pizza to a wire rack and let it rest for 1 minute, allowing moisture to escape from the bottom so the crust remains crispier.

Notes

The description does not specify the rising times or the ingredients and quantities for the Margherita topping. Mozzarella is mentioned, but no quantity is provided; semolina and oil for the hands are also listed without quantities. The total time varies depending on the rising time.

Nutrition per serving

• pizza
• main
• vegetarian
• yeasted
• handmade
• oven