Just 10 Minutes! Easy, Authentic, Chewy and Fluffy Pizza

Name: Just 10 Minutes! Easy, Authentic, Chewy and Fluffy Pizza
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams All-purpose flour (or 3 parts strong flour : 1 part cake flour); 140 ml Lukewarm water; 3 grams Dry yeast; 1/2 tsp Salt; 1 tsp Sugar

cookpad.japan @cookpad_jp

I wanted to eat a chewy pizza, but there's no local restaurant. So, I decided to give it a try! My Italian friend taught me a recipe, so this is the easy version.

Let it rise at a low temperature, press it out thinly, and bake it on a preheated baking pan!
Various books recommend letting it chill for 8 hours, but it should rise after chilling for 5 hours as well.
Fresh yeast and dried yeast requires different ways to prepare, so I changed the recipe to accommodate what I had available (fresh yeast is popular in Germany). Recipe by Seven eleven

I wanted to eat a chewy pizza, but there's no local restaurant. So, I decided to give it a try! My Italian friend taught me a recipe, so this is the easy version.

cookpad.japan @cookpad_jp

I wanted to eat a chewy pizza, but there's no local restaurant. So, I decided to give it a try! My Italian friend taught me a recipe, so this is the easy version.

Saved

Ingredients

2 servings

200 gramsAll-purpose flour (or 3 parts strong flour : 1 part cake flour)
140 mlLukewarm water
3 gramsDry yeast
1/2 tspSalt
1 tspSugar

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Steps

1

Combine the flour, salt, sugar, and dry yeast in a bowl and lightly mix. If using fresh yeast, soak in lukewarm water.
2

Add the lukewarm water (with the fresh yeast if using fresh yeast) and mix with your hands. You can also use a rubber spatula if you like.
3

Bring it all together and knead in the center of the bowl or on a lightly dusted table or board.
4

After about 5 minutes, it should not be sticky. It is ready when it's elastic. If it's rather sticky, add a bit of flour.
5

Cover the bowl with a moistened and wrung out towel, cover with a plastic bag or plastic wrap, and chill in the refrigerator for at least 5~8 hours for the second rising. If you're in a hurry, chill for 2 hours.
6

The dough should rise to about twice the size. The picture shows dough that has chilled for 5 hours. Coat your finger with flour and try pressing a hole into it.
7

Divide into 2 equal pieces and roll into balls. Cover so that it doesn't dry out and let rest for 20 minutes.
8

Preheat your oven to the highest temperature possible, heating your baking pan at the same time. I use a convection oven that goes up to 250℃.
9

Flatten the rested dough out on kitchen parchment paper. Press out to 30 cm diameter and top with the toppings. It will become a bit springier and puffier than your ear.
10

Slide the pizza with the kitchen parchment paper onto the hot baking pan from the preheated oven. It'll puff right up. It'll be done in 10 minutes.
11

The pictured pizza is topped with tomato sauce, sliced mozzarella, and dried basil.