Name: Crispy Baker's Pizzas / perfect result
Prep time: 20 min
Cook time: 15 min
Cuisine: Italian
Ingredients: 17.64 ounces flour (0 protein 12%); 10.14 ounces water (tap); 0.35 ounces brewer's yeast (or 4 g dry yeast); 1.01 ounces extra-virgin olive oil; 1 tablespoon salt; 10.54 ounces peeled tomatoes; q.s. salt; q.s. extra-virgin olive oil (be generous)

Today we go back in time, I’ll show you how to make Crispy Baker’s Pizzas/ perfect result. Practically as if you bought them at the bakery. I personally have a beautiful memory of when during school breaks we would go out and go to the nearest bakery that made these red pizzas loaded with tomato and oil, thin and almost burnt on the sides. Well I literally went crazy for these pizzas, I don’t know about you, but sometimes there are memories and aromas that remain imprinted in the mind, like these. I warn you that the important thing in this recipe is the use of extra virgin olive oil without rationing. Well yes, there is quite a bit and it must be like this for the success of the recipe that I list below.

Visit also my site of recipe in italian language I Sapori di Ethra you can find, for example, more idea to prepare in your kitchen

Ready also

DifficultyVery easy
CostVery cheap
Preparation time20 Minutes
Rest time20 Minutes
Cooking time15 Minutes
Serving8
Cooking methodOven
CuisineItalian
SeasonalityEvergreen

Ingredients

17.64 ounces flour (0 protein 12%)

10.14 ounces water (tap)

0.35 ounces brewer’s yeast (or 4 g dry yeast)

1.01 ounces extra-virgin olive oil

1 tablespoon salt

For seasoning

10.54 ounces peeled tomatoes

q.s. salt

q.s. extra-virgin olive oil (be generous)

Tools

Baking Trays

Baking papers

Steps

In a planetary mixer, but if you prefer you can also work the dough in a bowl, add the water just out of the tap and dissolve the yeast.

Pour in all the flour.

When the water has absorbed the flour add the salt.

Now slowly add the extra virgin olive oil in several stages.

When the dough becomes smooth, transfer to the work surface and lightly round the dough.

Cover and let rest for 1 hour

We will find the dough doubled in volume

Divide the dough into 8 parts

Form the balls

Cover the pan with baking paper and pour the extra virgin olive oil.

Place the balls

and let rest for another 20 minutes

In the meantime prepare the sauce. Mash the peeled tomato with a fork

Season with salt, oregano (optional)

and a generous amount of extra virgin olive oil

Pour a generous amount of extra virgin olive oil on the baking paper

place our pizzas

roll out the pizza and wait a few minutes

roll out the pizzas again

season with tomato generously up to the edges and cook the pizzas at the maximum temperature of your oven, mine 250 degrees, initially at the base of the oven for 12 minutes and the last three minutes on top for 3 minutes.