Here is finally a recipe for an excellent homemade Pizza.Preparing pizza may seem very easy because there are only a few ingredients in the recipe. However, the preparation method makes all the difference. In this recipe, I will explain how to make pizza with either sourdough or fresh yeast. The preparation is quite long, but I guarantee that the result is excellent. I also recommend you pay attention to the cooking and bake one pan at a time at a high temperature!
Knead the fermented biga with the REMAINING FLOUR: THE INITIAL QUANTITY minus the one used for the biga. Add the REMAINING WATER: INITIAL QUANTITY minus the one used for the biga, the malt powder (optional and serves to improve leavening), and the oil. For example, if you want to make pizza with a biga prepared with yeast, you will mix the fermented biga with: 650gr of flour (1kg initial -350gr used in the biga) and add 645gr of water (800gr initial - 155 used in the biga)I recommend you keep a small amount of water to dissolve the salt.
When the dough is elastic, add the salt dissolved in the water you have kept aside. The final temperature of the dough should be between 23°C and 25°C (77°F).
Once the dough is ready, let it rest for about 1 hour at room temperature to relax the gluten and help the next steps.
After 1 hour, divide the dough into the portion you want: For a 30x40cm baking pan, you need about 650gr of dough. Fold them several times to stretch the gluten on the surface, and let them proof for about 2 hours at 28°C (82°F), covered with a plastic wrap.
Once ready, place the dough in the well-greased baking pan and stretch the dough with your hands until the entire pan is covered.
You can season the pizza as you like, for example, with tomato sauce, or only with oil and salt, or even with onions, coarse salt, and some sage leaves. Suppose your recipe calls for the addition of cheeses such as mozzarella. In that case, I recommend adding them at 3/4 of the cooking time.
For a good result, it is good to let the dough rise in the pan for about 20-30minutes to prevent it from shrinking during cooking.
I recommend cooking the pizza at high temperature (220-250°C, 428°F-482°F) with the oven doors slightly ajar.