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In addition I can only recommend The Pizza Bible from Tony Gemignani. He even recommends letting it rise in the refrigerator for 36 to 48 hours and it's great (

In addition I can only recommend The Pizza Bible from Tony Gemignani. He even recommends letting it rise in the refrigerator for 36 to 48 hours and it's great (very cold around 3 degrees and probably don't add the amount of yeast Tony recommends). I'd say about 4g per 1000g flour when you also add poolish. He also recommends using warm water mixing the yeast in but ice cold water when mixing the water with the flour. And around 2% baking malt if your oven doesn't go beyond 350°. It gives a better browning effect in my opinion than olive oil and has some kind of sugar molecules in it. I've had best results with a 8mm thick backing steel and the broiler method in a home oven, but some day I want a wood fired oven :-)

lichtenberger 8y ago
Oh and for the toppings I'd go for mozzarella di buffalo, some parmegiano and for instance Mutti tomatoes for the sauce. I'd also sometimes add Burrata after around two minutes in the oven :-)
- hendricius 8y ago
  This and homemade mozzarella. There's nothing better than telling people all the ingredients are homemade. I need a farm with water buffalos, and enough space to grow my own grain, haha!
  - lichtenberger 8y ago
    Oh yes, and make the tomatoe sauce in the morning when you eat in the evening, adding extra virgin olive oil, pepper, salt, oregano, whatever you like, but I think the flavors are getting better with more time, just like the dough. That said some pizzaiolos from Napoli seem to make the dough at room temperature or 18° with around 8 to 12 hours rise, which is not that much. I've had great problems last summer, even with 2g fresh yest per 1000g flour it was crazy how fast it has risen... way too fast at around 24 degrees room temp... then in the basement at around 19, but still For me the refrigerator works way better with a constant temperature :)
    - hendricius 8y ago
      Do you have a recipe in percentages of how much of each ingredient you add based on the amount of tomatoes?
    - dwd 8y ago
      I worked for an Italian family pizzaria going through Uni and their tomato base they referred to as having the three-Ps: pepper, paprika and parsley.
      - tgtweak 8y ago
        That's the magic of pizza, inexhaustible combinations.

lichtenberger 8y ago

Oh and for the toppings I'd go for mozzarella di buffalo, some parmegiano and for instance Mutti tomatoes for the sauce. I'd also sometimes add Burrata after around two minutes in the oven :-)

hendricius 8y ago
This and homemade mozzarella. There's nothing better than telling people all the ingredients are homemade. I need a farm with water buffalos, and enough space to grow my own grain, haha!
- lichtenberger 8y ago
  Oh yes, and make the tomatoe sauce in the morning when you eat in the evening, adding extra virgin olive oil, pepper, salt, oregano, whatever you like, but I think the flavors are getting better with more time, just like the dough. That said some pizzaiolos from Napoli seem to make the dough at room temperature or 18° with around 8 to 12 hours rise, which is not that much. I've had great problems last summer, even with 2g fresh yest per 1000g flour it was crazy how fast it has risen... way too fast at around 24 degrees room temp... then in the basement at around 19, but still For me the refrigerator works way better with a constant temperature :)
  - hendricius 8y ago
    Do you have a recipe in percentages of how much of each ingredient you add based on the amount of tomatoes?
  - dwd 8y ago
    I worked for an Italian family pizzaria going through Uni and their tomato base they referred to as having the three-Ps: pepper, paprika and parsley.
    - tgtweak 8y ago
      That's the magic of pizza, inexhaustible combinations.