DAY 11

PIZZA

by Manfredi Iavarone, Chem-Trend

For Manfredi Iavarone of Chem-Trend in Italy homemade Pizza is a mandatory dinner on every Saturday night his family spends at home. It has developed into a true family tradition. A lot of time went into perfecting this pizza recipe but it was worth every second.

 

Ingredients:

  • 668g of flour (Type 0)
  • 434g of water
  • 17g of salt
  • 1g of fresh yeast

 

Choose your favorite pizza toppings!
Manfredi uses mozzarella and guanciale.

Instructions:

Mix the yeast with the water and make sure it’s dissolved completely. 

Add 434g of the flour to the water and mix it. Once it has reached a creamy consistency, add the salt and incorporate the remaining flour. Gently knead the dough working with both hands. 

Once the dough is less sticky, put the dough into a container and close it with a lid. Wait for half an hour, leaving the container at room temperature. 

After half an hour, take out the dough and fold it three to four times to create a smooth dough ball which you then put back in the container for 9 hours. 

After 9 hours, divide the dough into four equal pieces and place each ball in a separate container. Let them rise until doubled in size for at least three hours. 

Once the dough is ready, roll it out into a pizza shape and top it with mozzarella and slices of guanciale. You can of course add your favorite toppings. 

It would be ideal to bake the pizza in a high temperature oven at 400 °C and on a refractory stone. In this condition, the pizza will be ready in two minutes.

 

Download the recipe