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Homemade pizza ... or one of those good reasons to burn the palate (smells so good when it leaves the oven, which is hard to hold ...)

Make the perfect pizza is not easy, but it is making a pizza better than any we can buy (even better than some famous Italian Pizza), the only catch is some time and good ingredients. And if you have a good oven that reaches very high temperatures, the better. The best meal is one that is not too hard, for example, type 00, even better when mixed with flour from durum wheat semolina (the percentage you want, according to taste) but you can use any bread flour.

The pizza dough can be done in many ways, but one thing that marks the difference is the fermentation time should be extended to have some texture. The ideal is to use very little yeast, and either leave the dough to ferment slowly in the fridge (delayed) or making a preferment with some of the ingredients a few hours or a day earlier. Can also be made with sourdough, but today I have made with yeast. I've used for a finite pizza around 25-30 cm. diameter:

-150 gr. flour, bread flour mixture (in my case Rincón del Segura) and flour of durum wheat semolina

-105 to 110 gr.

water-only 2 small pinches of dried baker's yeast (less than 1 gram in total, or little more if fresh) -4

gr. -1

salt drizzle of olive oil

As I said, it can be done in two ways: either all the ingredients together, knead, let rest 1 or 2 hours, a bit of volume increase , and we put it in the refrigerator to finish fermenting very slowly (this is very convenient, because it can be preserved well enough time and ready for when we want to use) or do a preferment the day before with some of the ingredients (eg, 50 gr. of water, 50 of flour and 1 pinch of dried yeast) and knead with the other ingredients a couple of hours before use. Let it ferment until it doubles in size; when it is, and while you heat the oven to maximum (250 °, even more) the stretch with your hands until very thin (stay muuucho better than roller), put up whatever we want and bake for 7 to 15 minutes depending the power of the oven has to be golden brown, especially below. The

today is very simple, just had tomatoes (slightly past a skillet over high heat for losing some of the moisture), mozzarella, some remains of gorgonzola, olive oil and a pinch of oregano, and it was spectacular. For when there is no time to prepare pizza and there will, is lucky to buy about one of the best pizza of type Roman made in Madrid, in the Square Pizza (pear and gorgonzola, eggplant, potato!).