Well I kept a few people on waiting for this, as I needed to verify some details with Cristiano and he has been bombarded with work lately, I had to wait for the right moment but at last, here it goes...
Preheat the oven to (if possible) 250C/500F. If your oven doesn't reach this temperature as high as possible.
-1 cube of beer yeast (about 35-40g)
-1 tsp sugar
-1 cup barely lukewarm water
mix them well and let it stand for 15 min. circa.(A)
-500g of mixed flour (our formula is regular flour 30%, bread flour 30%, manitoba 20%, yellow soy flour 20% --- if manitoba and soy flour are not available, regular and bread flour 50-50 will do)
-a pinch of salt
to the dried ingredients in an ample bowl, mix well. Add a little more lukewarm water as needed. Make a ball and turn out to a floured surface, knead well until the dough is very elastic, a little on a sticky side. (wet your hand with olive oil to avoid everything sticking to your fingers)
Separate them into 5 balls, then stetch them out by hand into a round pizza shape, very very thin. (It may have some semi-transparent patches)
They will be about the medium sized pizza, but since they are very thin, one person can easily eat a whole pie or more!
You can do this on a any flat floured surface if you have a pizza server (the tool they use in a pizzeria... the flat shovel) and a pizza baking brick in the oven. Or you can press the dough directly onto a pizza pan (well greased).
Let the dough stand for 20-30minutes in a warm place, covering with a wet cloth if necessary.
In the meantime, slice/shred the pizza topping ingredients, incruding mozzarella cheese (for pizza better not the fresh one as it contain too much liquid, there is mozzarella specially made for pizzas, less moist, available).
Dress the pizza.
-Italians do not use the "ragu" type paste for a pizza sauce. They simply use the crushed tomatoes from the tin and then sprinkle herbs and spices. (oregano, basil, marjoram, thyme, a little crushed pepper, on some varieties also garlic but not all). Be careful of the amount of tomatoes as this is much juicier than the pasty pizza sauce the foreign folks are accustomed to. Otherwise the pizza can get too soggy!! Add your toppings and sprinkle with salt and extra virgin olive oil. Some of my favourite red pizzas are mushrooms, grilled aubergene and parmigiano and tuna and onion.
-the version without tomato sauce. I like them with pumpkin flowers, mushrooms, shredded onions and bell peppers, thinly sliced potatoes and rosemary, scamorza and speck or 4cheese sauce. (I will post the recipe for 4cheese sauce separately soon!)
Bake it in the oven, first WITHOUT mozzarella. The cooking time vary depending on the capacity of the oven, it could range from a few minutes to 15-20 minutes. When the dough starts getting nicely coloured, take it out and spread the mozzarella evenly on top. Put it back in the oven until the cheese is nicely melted, bubbling with some golden patches for a few more minutes.
Get some cold brew out to go with the pizza and enjoy!!
**If you do have an access to a wood burning oven, it is IDEAL. Heat it very well and the pizzas will cook within a few minutes with a slightly smoked flavour...mmm!(in this case put the mozzarella along with everything else.) When we were holidaying in the italian alps we had a good fortune of staying at a house with a wood burning oven. The pizza party we had there was one of the highlights of our holiday, and here is a couple of the pics!!