Recipe: Pizza Classica

July 16, 2022 Julia Haberecht
Rezepte | Ratgeber Pizza

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Pizza Classica

Original Italian, classic and traditional. With this recipe, you have a great base for your favorite dish.

Recipe:

1000g Tipo 00 flour or a German 405 flour
700ml water
25 - 30g salt
3g dry yeast

Step 1: Make the dough

Put the flour in the bowl, make a well, add the yeast and mix with water in the well. Then pour in the cold water and add the salt. Knead everything until a homogeneous dough is formed. This can take up to ten minutes.

Step 2: Fermentation in bulk

Shape the kneaded dough into a ball and let it rest for an hour.

Step 3: Final fermentation

Now shape the dough into balls of any desired size. Place in a dough box or on a baking sheet and cover airtight. Let the dough rise at room temperature (22 degrees) for about 6 hours. If the dough is to rise in the refrigerator for a longer period, up to 48 hours is possible, use the appropriate flour. But for a delicious spontaneous pizza on the weekend, the dough will work perfectly with 6 hours of final fermentation.