Pizza Dough
This recipe harks back to ancient times when pizza was enjoyed as a humble street food. The dough is made using a few essential ingredients: flour, water, yeast, salt, and sometimes a touch of olive oil.
The process involves mixing and kneading the dough to develop its elasticity, followed by a resting period to allow the flavors to develop. Tuscany's pizza-making tradition emphasizes simplicity, allowing the quality of the ingredients to shine.
In Tuscany, their unique wood-fired brick ovens impart a characteristic charred crust and there is an emphasis on using local, seasonal toppings for a truly authentic experience.
Ingredients
Preparation
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Preparation
Put the flour in a bowl and make a hole. In another small bowl, pour a glass of lukewarm water and crumble the yeast and the sugar. Mix and pour in the hole.
Separately melt 20 gr of salt in another glass of lukewarm water, add the oil and pour in the hole with the flour.
Keep the rest of flour and water aside and add it in slowly if necessary to get the desired consistency.
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Knead the dough until it is smooth and soft, and form a ball that you will place in a spacious bowl previously sprinkled with flour.
Put the bowl in a warm place (like the switched-off oven) covered with a cloth, for about 1 or 2 hours. When doubled, roll the dough up and season with tomato sauce, mozzarella and any other ingredients you wish.
Cook on the max temperature in your oven until ready.
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To make delicious schiaccia con l'uva (Tuscan grape focaccia)
Season with cleaned grapes, sugar and a generous quantity of red wine, cover with an other piece of dough and season again.