Pizza Night using a Arthur Martin
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, pizza dough! The cornerstone of a good pizza and the reason why many of us have a love affair with Italian cuisine. This recipe is as simple as it gets, yet it opens the door to endless possibilities. Just imagine rolling up your sleeves, mixing together dehydrated baker's yeast (the magical ingredient that makes dough rise like your spirits on a Friday night), water, flour, salt, and a splash of olive oil. You’ll be channeling your inner pizzaiolo in no time! Fun fact: Did you know that the art of pizza-making dates back to ancient civilizations? Romans and Greeks were already enjoying flatbreads topped with various ingredients long before the pizza we know today was invented in Naples! So, whether you prefer a classic Margherita or a wild combination of toppings, this dough is your canvas. Bake it to perfection at a sizzling 240°C and watch your masterpiece come alive!
Ingredients
- 150 g Water
- 10 g Fresh baker's yeast
- 250 g Flour t55
- 15 g Olive oil
- 5 g Salt
- 50 g Salami
- 50 g Button mushroom
- 30 g Yellow pepper
- 30 g Orange pepper
Steps
Pizza Dough
- Add 150 g of water, 10 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 250 g of flour t55, 15 g of olive oil, 5 g of salt in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a bowl.
- Form a ball.
- Setaside the dough in the bowl cover with towel during 1h .
Pizza Topping
- Preheat the oven at 220°C.
- Spread Tomato Sauce evenly over the pizza dough, leaving a small border for the crust.
- Spread Mustard lightly over the Tomato Sauce.
- Distribute 50 g of salami on a preparation content.
- Distribute 50 g of button mushroom on the preparation content.
- Sliced in rings, and distribute 30 g of yellow pepper, 30 g of orange pepper on the preparation content.
- Cook in the oven at 220°C during 15min.
- Cook in the oven at 220°C during 20min.
- Let cool slightly before slicing.
- Serve Hot.
