Recipe Tip: Pizza Dough

Instructions

1. Step 1

   Stir flour and salt, add yeast and mix well. Pour in water, work with your hands until a dough has formed and all the water has been absorbed. Cover with cling film and leave to prove at room temperature for 8-10 hours.

2. Step 2

   Afterwards put dough in the fridge and let rest for 48 hours. Take out 2 hours before the planned baking and divide into portions of about 200 g.

3. Step 3

   Flatten dough and fold each of the four sides of the dough into the centre. Turn the dough upside down, press it against the tabletop with the flat of your hand and form a ball with circular movements.

4. Step 4

   Cover a baking tray with baking paper, spread the dough balls on it, cover with cling film and leave to rise for about 15 hours.

5. Step 5

   They are then ready to be topped and baked.

6. Step 6

   Portobello Mushroom "Pizzas" Who says pizza and gluten-free don't go together? True Neapolitans might not agree these delicious portobellos qualify as real pizzas but they will find them delicious! Vegetables

7. Step 7

   Pizza with Smoked Salmon and Caviar Probably one of the most legendary dishes that Wolfgang Puck serves every year at the Oscars in Hollywood. Pizza

8. Step 8

   Pizza Dough - Roman Recipe for a slightly thinner, crispy pizza - enough for eight medium-sized pizzas. Pizza

9. Step 9

   Pizza Dough - Neapolitan Recipe for a thick and fluffy pizza dough - enough for eight medium-sized pizzas. Pizza

10. Step 10

    Pizza Margherita The culinary epitome of Naples! The "Margherita" is a classic among pizzas and was invented in 1889 in honour of Queen Margherita's visit to Naples by the pizza maker Esposito. His Pizzeria called Brandi was founded in 1780 and still exists today. Pizza