Pizza at home: one dough, two pizzas.
Two pizzas, an ordinary baking tray and a free afternoon. This plan takes you from weighing the ingredients to the first slice. It is a guide for your kitchen, rather than a recipe from our shop.
Make the dough
Mix the weighed ingredients and knead for 8–10 minutes. Cover and let rise for 90–120 minutes, depending on room temperature and until visibly risen. Divide in two, shape into balls and leave covered for another 20–30 minutes.
- Stir canned tomatoes or passata with a pinch of salt; oregano is optional.
- Drain mozzarella, pat vegetables dry and cut everything into small, not-too-wet pieces.
Shape and bake
Preheat the oven to 250°C with conventional top and bottom heat. Lightly oil an ordinary baking tray. Gently stretch the dough to 26–28 cm, spread on 2–3 tablespoons of sauce and add the toppings. Bake one pizza at a time in the lower third for about 10–15 minutes. Check the edges and underside for colour and make sure the base is baked through. Your oven may need a little more or less time. Do not eat raw dough.
Sources and more baking advice
Background on dough, moisture and kitchen hygiene. The quantities and method in this article are a general guide for home baking.
