Pizza Da Michele - ricetta pizza avvampata fatta a casa nel fornetto

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor without dairy.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Prepare the dough with 650g of Caputo pizzeria flour, 397ml of water, 0.16g of yeast, and 20g of salt for the first option with 61% hydration.

Let the dough rise for 43 hours at room temperature (20-21°C) after mixing.

Shape the dough and let it proof for 12 hours.

For the second option, use 650g of Caputo pizzeria flour, 408ml of water, 0.09g of yeast, and 20g of salt for the original recipe with 62.5% hydration.

Let the dough rise for 24 hours at room temperature, then shape and proof for 10-30 hours (26 hours in the video).

Prepare the pizza with hand-crushed peeled tomatoes, fior di latte, Pecorino Romano, and mixed seed oil before baking.

Bake the pizza at over 500 degrees Celsius for 50-70 seconds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens