It has taken me nearly 40 years to learn to make a pizza that I'm happy with. I have a
number of pages on the subject:
(and not bread): a partial history of what
I've been through.
: an old version of how I make my pizza
dough. The description below replaces this page.
: an review of a gas-fired pizza oven I
bought and then sold again.
Wheat bread flour
Water at 37 to 40°
Start at least 3¼ hours before serving. I use ALDI electric pizza ovens for dough
preparation, then bake them on pizza stones in an Electrolux oven with “pizza” setting (fan
forced with heat from below).
Mix the ingredients in a mixer. This will take about 15 minutes.
Allow to rise in an oven at 40° until the dough roughly doubles in size, which can take
between 60 and 90 minutes. Total time: 1½ hours.
Mix the dough again in the mixer and then roll it out to shape on the trays with baking
paper underneath, about 10 minutes. Total time: 1 hour, 40 minutes.
Let it rise again for up to an hour. Total time: 2½ hours.
Place the pizza stones in the oven and set it on “Pizza” (6 on my wannabee digitally
controlled oven): heat from below and fan. Temperature 250°, because it won't go any
Pre-bake the bases in ALDI electric pizza ovens for 6 minutes from the underside only,
then another 2 minutes from both sides. This is to get the bases firm enough to be
Remove the base and backing paper, turn the tray around and slide the base off the
backing paper onto the tray. Put the topping on, 20 minutes. Total time: 3 hours.
Bake the pizze for about 8 minutes until ready. Total time: 3¼ hours.
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