Pizza is my second passion (the first is the pasta) and I would not presumptuous but I find it very well. To make a good pizza at home it does not take that much just take the small steps .
1) using a strong flour (in the package should be written "flour for dough")
2) meet the rising times
3) not to mix the yeast with salt (may void the yeast)
4) use high-quality condiments
5) preheat the oven
SERVES 4
400g of flour 00
200g wholemeal flour
150g of warm water
15g fresh yeast
10g of sugar or malt (used to make the dough crisp)
10g of salt
A tablespoon of olive oil olive
(For the traditional dough used only 600g of corn flour)
For the dough you can use un'impastatrice but goes well with your hands, the only drawback is that it takes elbow grease because the dough should be no lumps, however, the procedure is always the same. Sift the flour (only one 00, the integral can not be sifted!) Then add the yeast dissolved in warm water, oil and sugar (or malt) and begin to mix, then add the salt by adding the last little by little more water so that the dough is soft but not sticky. The weight of the water that I put in the recipe is a guide it all depends on the type of flour you use, because there are meals that require more water than others, it all depends on the degree of moisture, then gradually add more fluids (say fluid because this rule applies to almost all mixtures except in the bakery where the dose must be respected literally).
Continue to knead for a few minutes later a ball incideteci above a cross with a knife and put it to rise covered with a cloth or heavy hour or until doubled in volume. you will find that the dough is leavened when you cross engraved on it will open almost forming a flower. Now the dough is ready to be deployed at you desire (higher if you want a softer and less pizza if you like crunchier) and be dressed how best you like.
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