Imported from Instagram
Hand-Kneaded Sheet-Pan Pizza
Sheet-pan pizza made with a high-hydration dough kneaded by hand, left to rise, and baked with tomato and provola. The quantities given are for a 40 × 30 cm baking tray.
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Ingredients
- 300 g 00 flour (13 g protein)
- 240 ml Water
- 4 g Fresh yeast
- 7 g Salt
- 13 ml Extra-virgin olive oil
- Tomato (Quantity not specified; the transcript says it is seasoned with salt and oil.)
- Provola (Quantity not specified.)
- Basil (Transcript: garden basil; quantity not specified.)
- Extra-virgin olive oil (for seasoning the tomato and the pizza) (Quantity not specified in the transcript.)
- Fresh spring onion (Added raw; quantity not specified in the transcript.)
- Sbriciolona (Quantity not specified in the transcript; type not specified.)
- Pecorino (Grated or crumbled; quantity not specified in the transcript.)
- Oil for greasing the baking tray (Quantity not specified; the tray is described as having been previously greased in the transcript.)
Steps
- 1
In a bowl, combine the flour, fresh yeast, and all the water. Knead by hand until the dough begins to develop strength.
- 2
Add the salt and continue kneading. Incorporate the extra-virgin olive oil last.
- 3
Work the dough on the work surface and perform 2–3 rounds of folds, spacing them 10 minutes apart, until smooth.
- 4
Let the dough rise at room temperature for 3 hours, until doubled in volume.
- 5
Shape the dough ball with one round of folds and let it rest for 2 hours.
- 6
Prepare the tomato by seasoning it with salt and oil; the transcript also mentions basil. Quantities are not specified.
- 7
Grease a 40 × 30 cm baking tray. Stretch out the dough and transfer it to the tray.
- 8
Top the surface with the tomato and a drizzle of oil; in the transcript, the tomato is broken up by hand.
- 9
Bake on the bottom rack of a static oven preheated to 250 °C for approximately 12 minutes.
- 10
Add the provola toward the end of baking and return the pizza to the oven for another 2–3 minutes.
- 11
Add the fresh spring onion, sbriciolona, and pecorino raw, as described in the transcript.
Notes
The main text specifies the quantities and method for the dough, tomato, and provola, but not the quantities of the latter ingredients. The transcript adds basil, fresh spring onion, sbriciolona, and pecorino without quantities. The type of sbriciolona is not specified. The indicated rising and resting times require approximately 5 hours.
Nutrition per serving
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