A local Greek friend passed her pizza recipe on to me.
It is a nice, fast recipe: Including baking, it's a little over two hours end to end. Yes, we have tweaked the recipe since it came to us.
Ingredients:
160 grams KA bread flour
160 grams KA all-purpose flour
50 grams spelt flour
90 grams 00 flour
4 grams Real/sea/Kosher salt
4 grams diastatic malt
6g active dry yeast or 5 grams SAF instant yeast
4 grams raw sugar
288 grams warm/tepid water
35 grams EVOO
10 grams red wine vinegar
Method:
If using active dry yeast, proof it in the warm water with a bit of sugar.
If using instant yeast, just mix it in with the flours and other dry ingredients.
If kneading by hand, knead until the dough is soft & supple. Add flour as needed.
If using a stand mixer:
Mix on slow until the flours and water are fully combined. Add a little more flour if too wet, or a little water if too dry.
Increase speed and mix with a dough hook for 3-4 minutes until the dough no longer sticks to the work bowl.
Hand knead a few times on a lightly floured work surface
Set the dough in a lightly olive oiled work bowl, cover, then let rise for about an hour.
Forming the pizza:
On a lightly olive oiled surface, roll out the dough to fit a pizza pan or tray.
Lightly rub the pan with olive oil then shape the dough to it. If the dough keeps pulling back, cover with a cloth for 5-10 minutes.
Lay in any sauce, toppings & cheeses.
Let rise for 20-30 minutes while pre-heating oven to 400F.
Bake for 20-25 minutes until the crust is browned and the pie is bubbling.
If dividing the dough in half, bake for 15-20 minutes.
The pizza looks fabulous! I’ll try it.