Dedicated to all of you who think they can’t make homemade pizza because it doesn’t rise properly or they don’t have time to knead the dough for hours on end. Our mission today is to make you change your mind, which is why we want to show you how to prepare a quick, deep-pan pizza that guarantees perfect results and is disarmingly simple.
Remember the perfect pizza that beckons to you from the baker’s window every time you pass by? Well, by following just a few, simple steps you can find in the recipe below you will be able to prepare a homemade, deep-pan pizza with professional results in – get ready for it – just one hour!
You can even choose whether to bake it in an electric or wood oven.
If you own a Palazzetti barbecue you can practice your pizza-making skills outdoors: many models come with an oven! Then again, what could be better than a crackling fireplace in the winter? In this case too, Palazzetti offers you the opportunity of adding a built-in oven (either maxi or mini) to your fireplace, or of purchasing a fireplace like the Todi model that comes with its own oven.
Well then, do you prefer an electric or wood oven? I tried out both: it was hard work but someone had to do it! Results are obviously tastier if you use a wood oven but I promise you perfect results with an electric oven as well.
Too good to be true? Try it out yourselves! You will delight your taste buds with a deep-pan pizza that is crisp on the outside and tender on the inside, with a light texture and a delicious taste, the type you can’t stop eating.
Deep-pan pizza with professional results: the recipe
INGREDIENTS (for a 30 x 40 cm pan)
For the dough:
- 230 g Manitoba flour (or plain flour)
- 150 g warm water
- 20 g extra virgin olive oil
- 5 g powdered brewer’s yeast
- 2 g caster sugar
- 5 g of table salt
For the topping:
- 300 g tomato puree
- 250 g mozzarella cheese
- Oregano, basil and salt to taste
- Extra virgin olive oil to taste
- Dissolve the brewer’s yeast and the sugar in lukewarm water. Add the oil and mix.
- Add half the flour and start mixing. You can use a dough blender if you have one; if not a wooden spoon and a bowl will do just as well.
- Add the salt after a few minutes. It is important that the salt does not come in contact with the yeast, which is why it should not be added at the beginning.
- Gradually add the remaining flour and continue to mix for 5 minutes.
- Put the dough on a floured chopping board and leave to rest for 5 minutes. Then knead it with your hands for a few minutes, folding it over on one side and then on the other.
- Shape it into a rectangular loaf and then place it into a well-oiled pan. Brush some oil onto the surface of the dough. Cover with cling film and a dishcloth.
- Let it prove in the oven at room temperature for 50 – 60 minutes, or, if you are preparing this pizza in the winter, set the oven temperature at 30°C to aid the leavening process.
- When the dough has doubled its size simply stretch it out with your fingers, pressing on it gently with your fingertips until it reaches the edge of the pan.
- Top with tomato sauce and mozzarella cheese. Flavour with dried oregano and drizzle with oil. If you like you can add any other ingredients of your choice to this basic recipe when the pizza is half done.
- Bake at the bottom oven rack position for 10-15 minutes at 250°C.
- Remove your deep-pan pizza from the oven, decorate it with some fresh basil leaves and……enjoy!
Photo credits: Sara Cartelli
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