Last week, Renee was the real star of our portal, making many people think about his success story and encouraging many on their way to achieving their dreams. We promised to ask him something more practical, because we wouldn’t get tired of words, right? We made high quality home oven pizza with it.
Flour and appetizers
Axes currently use three flours from Italian mills and one British label bio (organic). “I regularly feed the starter, the mother yeast, with organic flour,” adds one tip worthy of gold for all of us who love home baking with yeast.
oven and bread
“It’s good to have a steel base for baking pizza, called pizza steel, or at least a special stone, stone plate. The base should be well heated to the maximum that the oven can handle – at least 250 degrees Celsius, if it works. We heat it for an hour and then Bake pizza for six minutes.
And he mentioned another trick: “We put the baking tray, that is, the baking tray, on top of the guide. In this way, we make a kind of chamber in the oven that looks like an industrial pizza oven.”
Design and lining
The interviewer, who used to knead dough from 20 kilograms of flour, says: “We spread the dough on the surface and knead it with sharp flour or semolina. Do not overcook the pizza – there should be a few ingredients, but they are of good quality. But the point is: there should be more sauce than cheese. “Gone are the days when we could barely eat a bite or two of this dish at our first pizzerias, with all we could.
“It should be as long as possible. Ideally, the dough should rest for at least 18 hours. In this way, we unlock all the gems in the dough or flour that are important for our body.”
What if we made a lot of dough?
“Not a big deal—store it in the fridge until the next day you can bake a new pizza out of it, or fold it up to make something else, like a baguette.”
for 4 eaters
- 30 grams of mother’s yeast
- 90 grams of water
- 90g white flour
- 500 g flour 00
- 315 grams of water
- 90 grams ready-made yeast
- 13 grams of salt
1. First prepare the supplement: dissolve the mother yeast in water to make it milky. Stir in flour. Mix well so that no dry particles remain, store in a closed or slightly covered container and leave at room temperature to double in volume: it will take about 4-8 hours.
2. Prepare the main dough: Dissolve 90g of active yeast in water again and add it slowly and mix all the flour and then the salt.
3. Knead the dough until you get a smooth texture and a large ball (knead 5-10 minutes).
4. Cover the dough and let it ferment at room temperature: after 40 minutes, do the first series of stretching and folding (from all sides, 4-6 strokes), repeat every 40 minutes, three more times. Each time the dough is formed into a ball, this fermentation stage should continue at room temperature for 3-4 hours, again depending on room temperature.
5. After the last series of strokes and folds, leave the dough, shaped into a ball as tightly as possible, and leave it open for another 20 minutes, then form four balls and transfer everything to the refrigerator: in a covered plastic container, spaced out. Rise to ripen 24 to 37 hours
6. When cold fermentation is complete, remove the dough and leave it covered at room temperature for 4-6 hours before entering the oven.
7. Finally, stretch the loaves into circles, add the fillings and bake in a special pizza oven for 60 or 90 seconds (rotating every 20-30 seconds) at 420 ° C or more.
If you are using a conventional kitchen oven, preheat it to 250 degrees for at least 45 minutes with a pizza pan, stone, or baking tray turned out of the oven. Once heated, prepare the pizza: first spread the sauce and bake for 3 minutes, then add the other ingredients and return to the oven for 3-4 minutes or until the cheese has melted.
Photo: Renee Strgar