Daring Bakers – Pizza

Watch your head!

Today you will see many flying pizza doughs. Rosa from Rosa’s Yummy Yums, the host of this month Daring Bakes Challenge invited to bake our pizza like a real pizzaiolo. So we were throwing, flipping, tossing pizza dough during the last month and today is the day to share our experiences and show our pizze.

The dough is easy to make, but the tossing part is quite difficult. I ended up with a far too thin pizza crust. On the second attempt I did one big pizza, rolling out with the rolling pin, psst…

I assume I will never be a real pizzaiolo. Hence no photo of me tossing, flipping pizza, sorry. :-(

But of course I provide a picture of a slice of pizza.

Daring Bakers - Pizza con Tonno

For the tomato sauce I used my homemade passata and as topping salami and olives for Y., canned tuna with olives for me. No cheese this time, because Y. don’t like it.

If you prefer thick pizza crust I can recommend Pizza Maria, it’s one of the best recipes I know.

By the way how do you eat your pizza? By hand or do you use knife and fork? I prefer to eat it by hand.

Basic Pizza Dough
6 Pizza crusts (about 9-12 inches/23-30 cm in diameter).

608 g Unbleached high-gluten (%14) bread flour or all purpose flour, chilled
1 3/4 Tsp Salt
1 Tsp Instant yeast
60 g Olive oil or vegetable oil
420 g Water, ice cold (40° F/4.5° C)
1 Tb sugar
Semolina/durum flour or cornmeal for dusting

As we are just two, I reduced the recipe as follows:
makes 1 big or 2 pizza crusts

250 g flour
5 g salt
1 tsp gluten
1/4 tsp instant yeast
1 tb olive oil
140 g water, ice cold
1 tsp sugar



1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

Daring Bakers - Pizza Dough

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.


8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

NOTE: Make only one pizza at a time. During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again. You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

12. Lightly top it with sweet or savory toppings of your choice.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Don’t forget to visit the blogs of my fellow Daring Bakers.

Daring Bakers

November 2007 Challenge – Tender Potatoe Bread
December 2007 Challenge – Yule Log
January 2008 Challenge – Lemon Meringue Pie
February 2008 Challenge – French Bread
March 2008 Challenge – Perfect Party Cake
April 2008 Challenge – Cheesecake Pops
May 2008 Challenge – Opéra Cake
June 2008 Challenge – Danish Braid
July 2008 Challenge – Filbert Gateau
August 2008 Challenge – Chocolate Eclairs
September 2008 Challenge – Lavash Crackers

More entries and recipes in English.

24 Gedanken zu „Daring Bakers – Pizza

  1. Your pizza looks awesome. I love olives, but totally forgot to add some to my list of toppings. The thinness of your crust is just like mine too – I’m not too big a fan of thick crusted pizzas.

  2. Zorra me has been the same … my pizza is flying pizzaiolo.No .. I will not be a matter I love the challenge, I like your pizza.Me love your blog … kisses

  3. Lecker sieht sie aus, deine Pizza! Bei mir klappt das auch nicht mit „flying Pizza etc“ – mach dir nichts draus, das ändert ja nichts am Geschmack! – Und was die Pizza Maria angeht, kann ich dir ja nur zustimmen – ich muss sie endlich mal verbloggen! Liebe Grüße

  4. Ciao ! Nice pizza ! I don’t think it was you not tossing well but that the dough was not the right one for tossing it was so soft it was unuseful to toss !

  5. I can’t believe I was able to toss like that, not that I am a pro in the least. Your pizza looks amazing, I love your topping choices!

  6. Hi Zorra,
    I like thin pizza, and yours look so mouth watering. I especially like pizza with olives, any kind of olives will for me.

  7. Great pizza! I love the tuna idea, I think I will try that with some of my dough I have left.
    I am definitely a hand-held pizza gal.

  8. That thin crust pizza you make looks so swesome delicious and beautiful, you are so brilliant! I did not make any as I was so busy with wedding cakes this few weeks and I had posted one on my blog, do let me know what you think of the wedding cake!

  9. What a great title for this one! I couldn’t have tossed mine either, it sort of just immediately melted on my fist into a very neat round of crust.
    Pizza is finger food so why does my husband want a knife and fork.

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