I make the best pizza in Pasadena. Alright so that’s for the bragging. But now, I’ve decided to share my secrets. Secrets I have learned over the last ten years by traveling around the world. I had pizza in the US, in England, in France, in Italy and even in Hong Kong!!!
How to Make the dough
- Type “00” or double OO or double zero flour
- Active Dry Yeast (no fast raising yeast)
- Olive Oil
- Warm water
- A large bowl, inox preferrably
- a large wooden spoon
- A kitchen towel
- a wood cutting board
Now, the technique
In the bowl, put your water mixed with yeast, salt, olive oil. Mix it
Progressively add the flour, mix with the wooden spoon until the dough is firmer.
it’s time to handle the dough by hands (yes, time to get dirty, actually, you wont) when the dough detaches itself from the bowl. If not, continue to pour flour and mix it with the wooden spoon.
Now, for about 10 minutes, you gonna mix this dough with love and pour bit by it some flour to get a nice constitency.
Once you are done (did you count 10 minutes?), leave the ball in the bowl (funny, isn’t it? Well, you better laugh or I stop here!)
Wet a clean kitchen towel and put it in the microwave for 2o seconds. It should make it warm. Recover the bowl (where the ball is) with the wet towel. Let it raise 1h or 2h.
a 1h or 2 later, come back and now it’s time to prepare your final balls. Take the big one and devide it in 4 smaller balls.
Spread flour on the wooden cutting board and position your 4 balls, 1 or 2 inches apart so they don’t touch themselves when they raise again. let them rest another hour or 2. Finish!
Some basic recipes
Some original recipes
4 Cheeses. Why Original? because I add pine nuts and pine nuts on melted cheese it’s da bomb!
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