Just 10 Minutes! Easy, Authentic, Chewy and Fluffy Pizza
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
Just 10 Minutes! Easy, Authentic, Chewy and Fluffy Pizza
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
Cooking Instructions
- 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.
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