Italian pizza

[Anonymous No.13014739]

Where can I find a decent Italian pizza recipe, including dough? I've never cooked much and all the recipes on first pages in google are amerimutt trash, picrelated. Another one had like half a jar of tomato sauce in the recipe. And then they even say it's Italian to shit up the search engine. I'm looking for something like genuine Italian capriccioza.

[Anonymous No.13014745]

>>13014739
>I'm looking for something like genuine Italian capriccioza.
Like this one. I found one actual Italian recipe via google translate, but it had some weird yeast in it that doesn't equal the same amount of the one I have, my dough turned out way too flat.

[Anonymous No.13014750]

Fucking buy a italian cookbook nigga! Theyre not hard to find!

[Anonymous No.13014751]

>>13014750
I don't need a cookbook, I just want the pizza recipe.

[Anonymous No.13014753]

Just make the dough, add sauce, cheese and whatever topping you like and olive oil

[Anonymous No.13014760]

>>13014753
I don't know how to make the right dough though. That's the thing I'm primarily looking for. Even if I wanted a store bought one, they're too thick for my liking.

[Anonymous No.13014764]

>>13014739
Pic related is one I made the other day, you want the recipe anon?

[Anonymous No.13014766]

>>13014764
Pic 2of2 of same 'za

[Anonymous No.13014768]

>>13014760
Just watch a youtube video how to make neapolitan pizza and wala

[Anonymous No.13014769]

>>13014764
Looks a bit too thick, but lets hear it. I'll eyeball the yeast quantity if I don't find anything better.

[Anonymous No.13014772]

>>13014739
just run pizza recipe in an italian translator then put it in the search engine

[Anonymous No.13014776]

>use only mozzarella, no other fun cheeses that would make things better
>but don't use enough mozzarella to cover the entire surface; remember, you don't want this to be enjoyable
>don't pre-cook your sauce, that adds icky flavor, only use raw San Marzanos (ideally from your Nonna's garden)
>make sure you burn several portions of the crust so it turns nice and black and bitter, that way it looks authentic and you can post it on instagram
>feel smug and cultured for a few minutes after you're done
>eating is optional but not recommended

wa-la

[Anonymous No.13014793]

>>13014769
But his pizza looks good, you can regulate the thickness by stretching it thinner, also the crust or cornicione is supposed to be puffy

[Anonymous No.13014805]

>>13014768
Yeah, that's helpful, thanks. Didn't expect to find it so easily this time. The video by Städler Made is just what I'm looking for if the pizza he shows in his video is made with that dough.
>>13014793
If I stretch it thinner when it's so airy, it'll tear later. And the crust is definitely too puffy.

[Anonymous No.13014835]

>>13014805
You sound retarded

[Anonymous No.13014843]

>>13014776
Imagine being this much of a pleb. I'm not even going to refute what you said, I'm just going to post a pic of a superior pizza I made to flex on you for being such a basic bitch.

[Anonymous No.13014855]

>>13014835
Thank you.

Yeah, I was about to post this and then share my dough recipe but OP sounds like a tard desu

[Anonymous No.13014860]

>>13014855
Fug, wrong post. Reply meant for:
>>13014793

[Anonymous No.13014864]

>>13014739
just take a greek flatbread recipe and put on some toppings and viola you got an italian pizza

[Anonymous No.13014890]

>>13014843
I forgot to mention the proper shaping techniques for transforming your pizza dough into an asymmetrical formless blob, but looks like you covered that for me, so thanks.

[Anonymous No.13014903]

>>13014890
>NOOOOOOOOOO!!!
>IF MY ZA ISNT A PERFECT CIRCLE AND MY TENDIES ARENT DINOUSAUR SHAPED IT TRIGGERS MY AUTISM!!!!!
What's it like being a manchild? Pic related is something mommy can pack for you that wont upset your delicate sensibilities

[Anonymous No.13014950]

>>13014903
I also appreciate your garnish of pale, sickly-looking basil leaves. Nice contrast with the scant 3 or so healthy leaves present. It's like a meditation on life, death, and decay, very artistic.

[Anonymous No.13015115]

>>13014764
I can't get mine to be puffy enough. What's your recipe anon?

[Anonymous No.13015153]

>>13015115
Let your dough ferment in the refrigerator for multiple days (2-5). Once you're ready to bake, let your dough come up to room temperature, then form it into a ball (or balls, depending on how much dough you made) and proof that for 20 minutes or so. The proofing is very important, it allows air bubbles to form. Shape that ball into your pizza, being careful to leave an outer ring of uncompressed, airy dough. Never use a rolling pin, shape it like this:

https://www.youtube.com/watch?v=FR2Teqs4qc4

[Anonymous No.13015177]

>>13015115
You gotta use either a very small amount of yeast to start or a sourdough starter. Then make a dough that is as wet as you can feasibly handle with 00 pizza flour with a little (maybe 10% of the flour by weight) whole wheat added for flavor (80% hydration is ideal). For a ~300g small crust that would be 165g flour, 135g water, 5g of salt, 1tbsp of olive oil, and maybe some dry herbs if you like. Let this autolyze for about 2 hours at room temp.

This can then be leavened with 25g active sourdough starter made to the same hydration as your dough or 1/8-1/4 tsp of yeast in a little bit of dough that you can fold in after the autolyze.

Thoroughly knead in the leaven and let sit for 3 hours in a warm place in an oiled stainless steel bowl. Stretch and fold once, return to the warm place then wait an hour. Stretch and fold again, then wait another hour. Shape the dough into a ball, then let sit for ~20 mins coveree on the counter so the gluten can relax a bit. Gently roll it out a bit using a rolling pin, then start to spin it and flatten it by hand. Place down onto a pizza peel with either semolina or parchment paper so it doesnt stick. Let it sit for a few more mins while you heat up the sauce and preheat the oven so that it can puff back up again after the shaping.

Optionally you can stop just before the shaping step and put the dough in an oiled bowl overnight in the fridge to let it develop some more interesting flavor and additional structure.

The oven should be preheated to the highest possible temp it can go to (500+ degrees). Sauce and top the pizza, then put it in the oven for 8-10 minutes.

[Anonymous No.13015181]

>>13015177
Sounds like a lot of work but it's like 20mins total hands on time

[Anonymous No.13015230]

>>13015153
>>13015177
thanks!

[Anonymous No.13015330]

>>13015153
Dough that old will lose elacticity and pizza will tear anywhere in the center with ease. You can't make it thin enough.

[Anonymous No.13015394]

>>13015177
I agree and it's basically the way I make mine only I use @ 70% hydration. I think OP will need to use less hydration because an 80% dough for a newbie will be a bitch for him to work, he'll probably get frustrated and quit.

[Anonymous No.13015993]

>>13015394
Yes I agree anon, you can adjust the dough hydration to your skill level as you need. I only put the proportions of flour and water in there as a suggestion but you can change them.

[Anonymous No.13016597]

Flour water salt yeast, maybe a splash of oil after you fold it. Real easy. 00 white flour. Caputo.

[Anonymous No.13017837]

>>13015330
Hmm, I haven't experienced any tearing problems. Have you had that issue after a multi-day ferment?

[Anonymous No.13018428]

>>13014890
>>13014776
You are based. I hope you see this.

[Anonymous No.13018848]

>>13014739
If you want to make real italian pizza you need to use type 0 flour to make the dough, Pomodorino del Piennolo del Vesuvio for make the base of the tomato sauce, and Mozzarella di Bufala left with some room between so the tomato sauce is still showing when it's done.

[Anonymous No.13019211]

>>13018848
those ingredients sound fancy. i bet the only place i could find them on the left coast is whole paycheck

[Anonymous No.13019237]

>>13019211
The only thing that could be expensive is Buffalo mozarella, the rest are under $10 in most grocery stores.

[Anonymous No.13019483]

>>13018428
They definitely saw it because you're samefagging

[Anonymous No.13020262]

>>13019483
Cope fag

[Anonymous No.13020268]

>>13014751
This one works great for me.

https://www.weedemandreap.com/the-best-pizza-dough-recipe/

[Anonymous No.13020495]

I just ate my sourdough pizza i made this week. Finally I got something to work. It was a monster. It was the Quasimodo of pizzas. It was all deformed and had a hole in it. But it was beautiful. I'm just not used to dealing with a dough that was so wet and sticky. I'm definitely on the road now though, starting to understand and get to grips with how to make a serious business dough.

[Anonymous No.13022496]

>>13014760
Put a pizza stone or a sheet of metal in the oven as low as possible and turn the oven on the highest temperature possible.
While the oven is heating up, put together wheat, water, salt, yeast and a bit of oil. Knead it until it's no longer too sticky. Then let it rest under a towel for at least 1 hour in room temperature. Take a small part of the dough and roll it onto a very thin pizza and only put a thin layer of tomato sauce and then whatever toppings you want. The pizza will rise in the oven, especially on the edge where you dont have sauce and toppings. This will give you the typical fluffy and large edges of italian pizza.
The most important parts are having a very hot oven with a hot pizza stone that has been heating up for at least one hour, and making a very thin pizza so the pizza has finished cooking when the bottom has become crisp and using a thin layer of tomato sauce.

I learned this through error and trial when i was poor and ate homemade cheese pizza everyday

[Anonymous No.13022840]

>>13020262
no u

[Anonymous No.13022872]

>>13022840
No

[Anonymous No.13022902]

>>13014776
Based Ah Fuk, you win this round anon

[Anonymous No.13022905]

>>13014776
you forgot under no circumstance should the pizza be round