Handcrafted wicker pizza

FOR MASSA

Components

• 6 cups of wheat flour (approximately 840 g)
• 2 tablespoons of instant dry active yeast (approximately 20 g)
• 2 tablespoons of granulated sugar
• 2 tablespoons of sodium chloride
• 2 1/2 cups of warm tea water
• 1/4 cup of olive oil (tea)
• flour from wheat to dust the countertop
• apply oil to consecrate the bowl

Setup mode

1. In a bowl, combine yeast and sugar. Add warm water and stir thoroughly with a spoon until dissolved. Let it sit at room temperature for about 5 minutes until it becomes frothy.

1. In the mixer bowl, combine the flour and salt, then create a well in the middle. Set aside a separate bowl or a large container and add 2 tablespoons of olive oil—make sure it’s spacious enough to allow the dough to rise properly.
2. After the mixture becomes foamy, pour the yeast blend into the middle of the flour in the bowl. Add 1/4 teaspoon of olive oil and stir gently with a spatula until combined.
3. To soak the dough: attach the bowl to the mixer with the hook; begin mixing at a low speed for 5 minutes; then slowly increase the speed to high and continue mixing for an additional 15 minutes until a smooth dough forms—it will detach from the sides of the bowl and gather into a ball on the mixer hook.
4. Using your fingertips (or a spatula), scrape the dough from the mixer bowl and place it into an untied container with olive oil. Cover with plastic wrap and allow it to rest for 1 hour until it rises and doubles in size.
5. When there are 30 minutes left to finish the mass rising time, preheat the oven to 250 °C (high heat). If using a soapstone baking tray, place it in the oven while it is still cold so it warms gradually, preventing it from cracking due to thermal shock.

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Components

• 1½ cups (tea) of finely grated thick shrew (approximately 150 g)
• 1⁄2 cup (tea) of sweet grape tomatoes halved (90 g)
• 1/4 cup of tomato sauce for homemade pizza
• basil leaves as desired
• wheat flour and fubah for dusting

Setup phase

1. Lightly dust a clean countertop with wheat flour. Place the pizza dough on the surface and use a spatula or knife to cut it into 4 portions. Set aside one portion to roll out and cover the rest with a kitchen towel to prevent drying. Alternatively, you can wrap each portion individually in plastic wrap and keep them in the refrigerator for up to 3 days or freeze for up to 1 month.

1. Using the noodle roller, roll out the dough into a circle approximately 30 cm wide, making sure to dust the countertop with flour to prevent the dough from sticking.
2. Use a round baking sheet and dust the bottom with fuba to keep the dough from becoming soggy and to enhance its crispiness. If you have a soapstone baking sheet, take it out of the oven before sprinkling the fuba.
3. Fold the dough circle in half, then fold it in half once more. Place it on the baking sheet and unfold it to flatten. Alternatively, you can use a rectangular baking tray and shape the dough in a more rustic style.
4. Using a spoon, spread the tomato sauce, leaving a 1 cm border around the edge. Sprinkle the grated cheese and add the tomatoes. Place in a preheated oven and bake for approximately 15 minutes until the cheese melts and the dough is cooked. If your oven has a grill setting, bake the pizza for 10 minutes at a high temperature, then grill for an additional 2 minutes until the crust becomes crispy and golden.
5. Take out of the oven, stir in the basil leaves, and serve right away.

Note: To defrost the dough, let it sit at room temperature for approximately 2 hours before use. For chilled dough, allow it to rest at room temperature for 30 minutes prior to use.

It’s huge!

Not sure what to do with the leftover dough? Here’s a way to transform the pizza dough into a tasty olive roll for a snack or a delightful cinnamon roll to enjoy with afternoon tea.

Purchase only what is necessary

Store

Set of 6 shallow bowls, Acervo Paninha

Face coverings

Measure harvesters

Staub silicone scraper

Spin the mass using a swivel cable, Mad

Tramontina pizza baking pan with non-stick coating.

Oxo pizza slicer