Do you feel like homemade pizza? Today we’ll make together a high and soft, truly amazing pizza in a pan! To make it we used a mix of flours that will allow you to obtain a well-hydrated and tenacious dough just right. The topping we chose is the most classic, tomato and mozzarella, like pizza margherita, which always pleases everyone! But of course, no one prevents you from experimenting with new flavors and enriching this base as you prefer. The thing you will need to pay particular attention to in this dough are the folds and the right resting times. Only in this way will you be able to work with such a hydrated dough and obtain an extremely soft result! Rush to prepare the high and soft pizza for the whole family!
And if you too are pizza lovers, discover these other variations:
High and soft pizza INGREDIENTS
Ingredients (for a 30×40 cm pan)
Manitoba Flour 250g
Flour 00 250g
Fine Salt 15g
Extra Virgin Olive Oil 40g
Fresh Brewer’s Yeast 3g
High and soft pizza Calories
Difficulty: Easy Preparation: 60 min Cooking: 30 min Servings: 6 People Cost: Low Note more rest and leavening times (about 5 hours)
PREPARATION of High and soft pizza
How to prepare the high and soft pizza
To prepare the high and soft pizza, in a large bowl, pour the flours 1, water 2, and brewer’s yeast 3.
Knead with your hands 4 for about 5 minutes. When you have obtained a homogeneous mixture, work the dough in this way: lift a flap of dough from the outer part and bring it towards the center 5. Rotate the bowl and continue in this way to form the gluten mesh and give strength to the dough. Do not worry if it is very rough at first. At this point, add salt 6.
Then also add the oil 7 and energetically work the dough, always with your hands inside the bowl, until the oil and salt are completely absorbed. Cover the dough with plastic wrap and let it rest for 10 minutes at room temperature 9.
After 10 minutes, give the dough a first round of folds. Then lift a flap of pasta 10 and bring it towards the center 11. Rotate the bowl and repeat this process for a total of 4 folds or overlaps. Cover with plastic wrap and let it rest for about 15 minutes. Repeat this process two more times, always making folds and rests as indicated. Finally, cover with plastic wrap 12 and let it rise at room temperature for about 2 hours. In the meantime, cut the mozzarella into slices and let it drain in the refrigerator.
When the dough has doubled in volume 13, transfer it to a lightly oiled work surface. Give 2 reinforcement folds (slap & fold), to do this, lift the dough with both hands and flip it forward 14. You will immediately notice that the dough will strengthen and will no longer be very relaxed 15.
Transfer the dough to a large, 30×40 cm baking sheet, well-oiled with oil 16. Let the dough rest at room temperature for 30 min 17, covering it with another baking sheet. Now gently lift the dough and stretch it out gently 18.
You will need to cover about 80% of the surface area of the sheet 19. Let the dough rest again for 15 minutes at room temperature, always covering with another pan, and in the meantime, prepare the tomato sauce. Simply season it with salt and oil 20 and mix it. After the resting time, the dough will be more relaxed, and by gently pulling it, you will be able to cover the entire surface of the sheet 21.
Pour the tomato sauce on the dough 22 and spread it out leaving a 1 cm edge free. Let rise at room temperature for 1 and a half hours 23, away from drafts. Then bake in a preheated static oven at 230 ° for 25 minutes. Then remove the pizza from the oven 24.
Add the mozzarella to the pizza by tearing it with your hands 25, always leaving a free edge 26. Bake for another 5 minutes or until the mozzarella is well melted and dry. Remove from the oven again and serve your high and soft pizza 27.
The high and soft pizza can be stored for one day in the refrigerator. You can heat it up before serving. Alternatively, you can freeze it after cooking, or before adding the mozzarella.
Add cold cuts and vegetables to enrich your pizza!