ingredients
  • Type 0 flour 630 grams
  • Water 400 ml
  • Salt 15 grams • 1 kcal
  • Yeast 1 gram
  • Tomato puree 150 ml
  • Mozzarella cheese 100 grams
  • Extra virgin olive oil 1 tablespoon
  • Basil as much as is needed
  • Salt as much as is needed • 1 kcal
Calories refers to 100 gr of product

The double-cooked pizza recipe will allow you to have a tasty and fragrant round pizza, just like the one you would eat in a pizzeria: a recipe that, with some care, will give you great satisfaction. The dough is very light, because it is obtained with 1 gram of yeast and a 18 hours leavening: therefore it must be made the previous day. Once the pizza is laid out, taking the utmost care not to break the bubbles, it will be cooked first in a pan and then in the oven: in this way you will get a swollen and soft pizza, just like that of your favorite pizzeria. Seeing is believing.

How to prepare double-cooked pizza

In a bowl, dissolve the water with the yeast (1).

Add half of the flour to form a cream (2), and then the rest of the flour and salt.

Work for a long time with your hands and form a smooth dough (3). Put it to rise in a bowl covered with a cloth for about 6 hours.

After this time, take the dough again and divide it into 4 parts (4).

Round them to form round loaves, then put them in a pan (5). Cover them with plastic wrap and let them rise in the refrigerator for 12-18 hours. Then remove from the refrigerator and let them at room temperature for 1-2 hours.

Once the loaves are well leavened, prepare a sauce (6) to season the pizza, made with tomato, basil, oil and a pinch of salt.

Take back the loaves, putting them on a well floured pastry board. Spread them out with small and light finger pressure (7), so as not to break the leavening bubbles.

Heat the oven to 250 degrees C. Take a pan suitable for baking and put it on the fire to heat for 10 minutes: it must become hot. Once the pan has reached a high temperature, put in a disc of pizza seasoned with tomato and cook over medium high heat, for 1-2 minutes maximum, until it starts to swell.

When the pizza is swollen, transfer it to the oven and cook it for 10 minutes on the lower part (8). In the meantime, repeat the operation with the other pasta discs, cooking them first in a pan.

After 10 minutes, remove the pizza, season it with the mozzarella cheese and put it back in the oven, with the grill on, until the mozzarella cheese has completely melted. Repeat the operation with the other pizzas and serve immediately (9).

Tips

To make the double cooking you will need a good cast iron pan, or alternatively you can use a non-stick pan. Just pay attention to one thing: the pan must be suitable for baking in the oven.

You can season your double-cooked pizza as you prefer: we have chosen a classic topping, but you can unleash your imagination or use what you have in the refrigerator. A little tip: distribute the mozzarella cheese only before putting it in the oven.

If you love homemade leavening, try the recipe of the classic Neapolitan pizza or fried pizza.

Preservation

We suggest you to immediately enjoy your pizza, to fully taste at its best. However, you can preserve this pizza in the refrigerator for 1-2 days at most, closed in an airtight container.