I think I've posted a similar looking pizza before, but what can I tell you, I know what I like

    • doublepepperoni [none/use name]
      hexagon
      ·
      edit-2
      4 years ago

      Incredibly simple, apologies for the metric measurements if you're American:

      • 2 dl* water
      • 5 dl pizza flour (I imagine regular wheat flour could also work, the kind I use seems to be a mixture of regular wheat flour, durum wheat flour and yeast bread flour looking at the packaging)
      • 15 grams of fresh yeast

      (*1 decilitre equals 0,42 US cups)

      Warm up the water, throw in yeast, mix in flour until the dough becomes nice and stretchy and stops sticking to your hands and the bowl. You'll most likely end up using slightly more flour than the stated 5 dl before the dough starts to feel right. I always add a little bit of olive oil into the dough which also helps if it starts feeling too dry and cement-y. Cover the bowl with a cloth and leave to rise for about 30 minutes. (I like to fill my kitchen sink with hot water and leave the bowl floating there for the duration)

      Once the dough has doubled in size, get out your rolling pin. Unless you've got a huge oven and the huge oven pans to go along with it, you'll probably discover that there's enough dough for two pizzas. Roll the dough out into one or several pleasing pizza shapes and place them on baking paper. Cover with cloth and leave to rise for another 30 minutes.

      Cover with tomato sauce and toppings of your choosing and bake for 12-15 minutes at 250C (482F), though I have to turn the heat down slightly in my oven or my pizzas will get a bit too burnt