Ever wanted to make a thin and flavorful pizza, just like you find in a typical Italian pizzeria? And under 1 hour?
Try this out and let me know what you think! This recipe for pizzeria-style pizza does not use any yeast so the prep time is really fast. I can’t recall where I first spotted this (but lots of thanks to the kind soul!), but after years of making it and slightly adjusting it, it still goes strong. I make it here at Top of the Ridge Farm Bed & Breakfast
for family and friends all the time.
I’d say that the only negative is that you are limited to making one of these babies at the time (as big as your stone allows), unless you have multiple ovens and pizza stones going at the same time.
The dough comes together very quickly and it’s just a matter of shaping individual pieces (which, by the way, you can freeze and use later) and having all toppings ready to go as this pizza cooks super fast.
As you can see from the pictures, I made mine a classic Margherita but you can use your imagination and add anything you fancy.
A few notes:
- I prefer to use my stand mixer but you can certainly make this by hand (it will just take longer).
- Up to step 6 can be made the day before. Just take the dough out of the fridge at least 30 minutes before using it. You can also wrap the it tightly and freeze it.
- You will need a pizza stone set on the top oven rack.
- I suggest investing in a pizza paddle (I have a bamboo one: it’s really inexpensive and I often use it for transferring loaves of bread on the stone as well).
- As you can only do one individual pizza at the time, I recommend having all the toppings ready in front of you.
- You can’t step away and answer the phone while you are baking this. It takes only a few minutes to go from uncooked to ready. Oven temperatures vary so keep an eye on it as it cooks.
- For the dough
- 250 gr (8.8 oz) water
- 40 gr (1.4 oz) Extra Virgin Olive Oil
- 500 gr (17.6 oz) 00 flour (I use Antimo Caputo 00 Pizzeria Flour but you can also try a mix of 00 or AP and bread flour)
- 10 gr (0.3 oz) Kosher salt
For the toppings
- This is really based on what you want to have. You could make a simple cheese pizza, or one with ham, or even a white one with no tomatoes… Here are some suggestions:
- plain plum/Roma tomatoes with their juice (there is no need to make a “sauce”… just plum tomatoes and some of their thick juice is all you need); make sure to add some salt
- oregano (I can’t have a pizza without it)
- mozzarella (I like the Galbani Fresh Mozzarella Log)
- ham, sausage, salami, prosciutto
- roasted peppers
- sauteed mushroom
- marinated artichokes
- ricotta, Gorgonzola
- Start by mixing the water, oil, salt and half of the total amount of flour in your stand mixer using the dough hook until all the flour has been incorporated.
- Cover the bowl with some plastic wrap (leave the bowl in the stand with the hook still on) and let the dough rest for about 15 minutes.
- After the resting time, gradually add the remaining flour and knead at medium speed for 6-7 minutes until the dough is smooth and supple.
- In the meantime, preheat the oven to 280C (535F) and get it nice and hot for about 30 minutes. Make sure that your pizza stone is on the top rack right under the broiler (about 10 cm/4 in) from the top. You may have to experiment what works best for your oven.
- Now it’s time to shape the individual pieces. Divide the dough into portions of about 180 gr (6 oz) each.
- With your hands, flatten and roll up each piece, then turn it so the long side is up (with seam on top) and roll it up again to further develop the gluten strands. Form little smooth rolls.
- Place each roll of dough on a floured surface and lightly flatten them to make them easier to roll. Add a bit of flour to the top and cover with plastic wrap. Let the dough rest for about 30 minutes.
- While the dough is resting, turn off the oven and turn on the broil for about 10-20 minutes.
- Dust your work surface and the pizza paddle with some flour.
- Take one piece of dough and roll it with a rolling pin until about the size of the paddle and stone. If you find that the dough pulls back, let it rest a few minutes.
- Place the dough (which should be nice and thin) in the pizza paddle and add any toppings you choose.
- Slide the pizza on the stone with a quick jerk of the hand towards you (starting as far back on the stone as possible) so all fits. Be confident! It may take a bit of time to get it right but don’t despair!
Within 4-5 minutes your pizza will be ready but keep an eye on it while it cooks. This dough creates air pockets which may hit the top so be ready with the tip of a knife to deflate them.
You are now ready to eat your pizza or get another in the oven.