Do you make homemade pizza?

I just did. It’s tasty, but not as good as the one from the pizzeria

Is yours? If so, what’s your secret?

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NativePortlander1970 ·

500 grams bread flour, 325ml warm water, 3 grams sea salt, one packet of active dry yeast. Mix them together and knead until you get the perfect windowpane effect, then proof the dough for a minimum of 18 hours in the fridge, that will enable the flavor of it to enhance.

Ghostinthemachine · M

@NativePortlander1970 is this method tried and true? I want to know before I give it a go

NativePortlander1970 ·

@Ghostinthemachine It's the basic recipe of Gennaro Contaldo, I have been using it for ages since discovering him, he's among the best Pizziaolos in Italy. Even though he uses the dough right away in this video, it is well a well known knowledge in baking that the best tasting breads and doughs are proofed on average of 18 to 24 hours before baking. [media=https://youtu.be/1-SJGQ2HLp8]

Ghostinthemachine · M

@NativePortlander1970 That’s awesome, thank you for sharing!

NativePortlander1970 ·

@Ghostinthemachine You're so very welcome :)