Homemade pizza from the pizza oven - with recipe for the simplest and best pizza dough
I own a Ferrari now. In bright red, of course. From 0 to 350 it comes in just 10 minutes! And no, that's not a typo. The speech is of course of my new pizza oven, the GFerrari *!
pizza baking, that's such a thing with me. I just do not like normal pizza from the tin. The dough is more hard than loose-crispy, it is often still too mushy inside and somehow that has nothing to do with pizza for my taste.
So a few years ago I got a pizza stone for the oven. Then you can bake both bread and pizza. The problem: You have to heat the oven about a 3/4 hour with the stone at the highest level (at me about 240 ° C), before you can bake pizza.
So that's really worth it, I have a pizza party with Friends and neighbors hosted. Within 4 hours, I made one pizza after another until my oven indicated that it was getting too much and blowing the top heat. After that nothing happened anymore.
A new stove had to come and since this traumatic experience I do not like to bake pizza in my own oven anymore. It just takes too long, although the result is already much better than normal pizza from the tin.
But what if you could bake pizza right now, without preheating the oven forever? to have to, yes, not even need to use the oven?
The thought was incredibly appealing when I stumbled over the pizza maker * for the first time. But is that really good for something? A small table-top stove should reach almost 400 ° C and after just 10 minutes preheat time you should bring crunchy pizza to the table in a few minutes? I was skeptical, but also curious and asked Hagen Grote * to make the pizza oven available for testing.
Meanwhile, I baked more than 20 pizzas and I can say: it really works! Whether the stove really comes to the specified 400 ° C, I can not say. But it's true: it is pre-heated in no time at all and conjures up crispy pizzas in about 4-5 minutes.
The secret is heating: there is a heating spiral in the lower part of the oven with a pizza stone on top. Another heating coil is in the lid and generates heat from above.
The base could be a bit bigger - you can not get a family pizza with a diameter of just under 30 cm , A normal sized pizza fits in any case. And because it works so fast, you can bake several pizzas at lightning speed. A standard electrical outlet and a solid surface are sufficient.
Thanks to two wooden slides, you can easily slide the finished pizza onto the stone and after a few minutes it smells of crispy dough and melted cheese. The stone is a natural product and if something goes wrong cheese, of course, it burns. As a result, the stone is spotty, but in no way tarnishes the baking properties.Anyway, I'm thrilled with the result and since then there are more often homemade pizza with us.
So that the pizza also succeeds perfectly, I'll tell you now my favorite pizza dough, which is only briefly stirred together, quite easily rises overnight and gets by with very little yeast. The result is a very loose pizza base with large air holes that is crispy on the outside and juicy on the inside. Even the classic pizza sauce is super simple and comes with only a few ingredients.
The simplest and best pizza dough for pizza from the pizza oven
for 6 small or 4 large Pizzas
For the dough:
500 g pizza flour Type 00 or wheat flour Type 405
1 g dry yeast (really!)
1 Tl Sea salt
350 g water
Place all ingredients in a large bowl and stir briefly with a large wooden spoon or with your hands everything is mixed up. Kneading is not necessary.
Cover the bowl well and allow the dough to rise at room temperature for 18 to 24 hours.
Then divide into portions and gently strain into shape on a lightly floured worktop.
Place the pizza base on the lightly floured pizza grinder, sprinkle with tomato sauce and top up as desired.
For the simplest and best tomato sauce for pizza from the pizza oven
1 can of San Marzano tomatoes (400 g) - 1 tbsp olive oil - optional: dried Italian herbs - sea salt, freshly ground black pepper
Put the tomatoes and the juice in a saucepan and gently crush with a fork or a potato masher. Add olive oil and Italian herbs to taste.
Sauté the sauce on a low heat for about 15 minutes with the lid open until the sauce is thickly boiled and reduced. Season with salt and pepper and allow to cool.
Pizza toppings for pizza from the pizza oven
Mozzarella, buffalo mozzarella or Fior di latte Mozzarella
Italian salami and pancetta
fresh tomatoes and basil
Gorgonzola, Fontina and Provolone
My favorite pizza topping is and remains Italian: For a classic margherita, simply place buffalo mozzarella on top of the tomato sauce, bake crispy, drizzle with a little olive oil and mix fresh basil. Fresh tomatoes on the mozzarella make the pizza even more juicy.
It is also particularly delicious if you put some slices of Italian salami or pancetta on the mozzarella.
For a 4-cheese pizza, the spicy combination of buffalo mozzarella is recommended , Gorgonzola, Fontina and Provolone.
Anything that tastes is allowed - just provide various ingredients so that everyone can make their own pizza.
All links marked with a * are links to my cooperation partner. The table pizza oven was made available to me on request for free by Hagen Grote for testing. I reserve the right not to report it in case the stove would not meet my requirements.