Halv opskrift (til 4 pizza’er Ø 25 cm):
425 g mel
12.5 g gær
390 ml vand
3 spsk olivenolie
1 tsk salt
1.5 tsk sukker
Bland gær, sukker og salt med 2,5 dl vand. Hæld 350 g mel i røremaskinen. Tilføj gær-blandingen, olivenole og resten af vandet til melet. Start røremaskinen og tilføj langsomt det resterende mel indtil du får en fugtig klump dej. Dejen skal ikke være for tør.
Ælt dejen i omtrent 10 minutter. Fx med rørekrog i mixeren. Skær dejen i 4 kugler og smør overfladen med olivenolie, inden de pakkes ind i husholdningsfilm og lægges i en skål i køleskabet til at hæve natten over.
En time før de skal bruges, tages de ud af ovnen. Varm ovnen op til max-temperatur, evt. med en pizza-sten. Pizzaerne tager 3-4 minutter at blive færdige afhængig af mængden af fyld.
Her den originale opskrift:
6 1/2 cups bread flour (850 g mel)
2 teaspoons yeast (25 g gær)
3 1/4 cup cold water (780 ml vand)
6 Tablespoons olive oil (6 spsk)
2 teaspoons salt (2 tsk)
3 teaspoons sugar (3 tsk)
Mix yeast, sugar and salt together with a cup of water. Put 5 cups of flour in mixer (or bowl if your doing it old school). Add yeast mixture, olive oil and water. Start mixing. Slowly add remaining flour until you get a moist ball of dough. Don’t put to much flour in because the dough will get too dry.
Kneed dough for around 10 minutes. I just leave it in the mixer and let the dough hook do the trick. Then cut the dough ball into 8 individual balls. I then coat each ball with more olive oil, put them in a bowl and let them rise over night in the fridge.
Take them out of the fridge an hour prior to cooking. Preheat your oven with pizza stone for an hour, and set the temp as high as it will go. Pizzas take 3 or 4 minutes to cook depending on toppings.
Makes roughly 8 10″ pizzas.
Nolet fra http://www.reddit.com/r/recipes/comments/16oyj9/i_am_looking_for_the_best_pizza_dough_recipe/