Preparation
Step 1
Dissolve the yeast and sugar in the water and let stand for 5 minutes.
Step 2
In a bowl put the 400 gr of flour and maple syrup and add water and yeast to it and mix everything with a spoon (the mixture must be quite wet).
Step 3
Cover it with plastic film and, if possible, keep it at a temperature of about 20-22 °. Let stand for about 6 hours or until it is more than doubled in volume.
Step 4
Add the 100 gr of flour that remains in the kneading bowl and integrate it. As soon as the flour is well integrated, add the oil and salt and knead again to integrate them.
Step 5
Turn over the pizza dough on a slightly floured work surface kneading 10 minutes to the dough be beautiful, smooth and very flexible*.
Step 6
Form a ball with the dough, cover it with a cloth and let it rise for about 1 hour.
STEP 7
Divide the dough into two pieces and spread it by hand ** trying to give a round shape.
Step 8
Preheat the oven to 420of, then preheat a pizza plate (ideally the one with the holes) in the oven.
Step 9
Cook a pizza at a time and putting a first dough base and letting it cook for about 10 minutes, then remove it from the oven and add the mozzarella, potatoes and bacon.
STEP 10
Put back in the oven and cook for another 10-12 minutes; 11. Take the pizza out of the oven, add a drizzle of olive oil, rosemary and fresh thyme and serve. Continue with the cooking of the second pizza.
Author’s note (s):
* The dough will be very damp and therefore sticky, add a little flour to help you during kneading, but without exaggerating too much. A paste cutter can help a lot during this passage. ** If you like thinner pizza, use a rolling pin.
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