Pizza Classica
An all-round pizza for the home oven: thinner rim, crisp bottom and a little olive oil in the dough.
- Hydration
- 58–70%
- Salt
- 25 g per kg of flour
- Olive oil
- 20 g per kg of flour
- Ball weight
- 230 g
- Fermentation
- about 24 h, 20 h of it in the fridge
- Baking in a home oven
- highest setting, usually 250–290°C (480–555°F), 6–10 min
- In a gas or wood-fired oven: about 320–400°C (610–750°F), 2–5 min
These values are a starting point — in the calculator you'll adjust them to your flour and kitchen.
Recipe for 4 pizzas
Dough for 4 pizzas, baked in a home oven. Set a different number of pizzas, your oven and the bake time in the calculator.
Ingredients
- Flour549 g
- Water346 g
- Salt14 g
- Olive oil11 g
- Fresh yeast1.32 g
Steps
- Mix the dough. Combine the ingredients and knead until the dough is smooth. Next step in about 1 h 20 min.
- Divide and shape. Divide the dough into portions and shape them into balls (or move it into the pan).
- Into the fridge. Cover the dough and put it in the fridge. Next step in about 20 h.
- Out of the fridge. Take the dough out so it can warm up and finish rising. Next step in about 2 h.
- Preheat the oven. Turn the oven to the highest setting with a pizza stone or steel inside. Next step in about 1 h.
- Bake. Stretch the dough, add the toppings and bake. Values for a home oven: highest setting, usually 250–290°C (480–555°F), 6–10 min.
In an electric pizza oven
Yes
Stone at about 270–340°C (520–645°F), about 5–8 min
Set it lower than for Napoletana — the oil in the dough burns in an oven that's too hot. The hotter it is, the shorter the bake: about 5 minutes at 340°C (645°F), about 8 at 270°C (520°F). Turn the pizza halfway through.
Tips
- Olive oil in the dough helps the bottom brown at a lower baking temperature.