Heya everybody...

Something more from the cooking cubs,  Ghosty and  Kuraiko

Today we have some tasty pizza for you.
Italian pizza and quite authentic to the original recipe, utilizing buffalo Mozzarella and an Italian TIPO 00 flour with a higher protein content as an All-purpose flour... which makes for a much smoother and far more elastic pizza dough.
Additionally less yeast and a far longer cold proving time is used, than in the typical "30 minutes pizza dough" recipes you'll find.
At least 16-24 (or more) hours have a big influence on the taste and the texture of the dough.

The pizza itself is the most basic one, Pizza Margherita. And, according to Neapolitan people, the only real pizza. ;)
Thin crust, a basic tomato sauce that will not overwhelm with spices, Mozzarella di bufala (which has a great taste and a completely different texture than cow's milk Mozzarella), Parmigiano, garlic and herbs. Nothing more, nothing less.
If you have a pizza stone, now is the time to dust it off and use it. ;)

Recipe for 1 big pizza or 2 smaller ones (We make smaller ones because of the pizza stone and the shovel)

Ingredients:
- 225g TIPO 00 flour (protein content 12-14%. If you can get it, get the one from 5 Stagioni)
- 130ml luke warm water
- 1/2 tablespoon salt
- 2-3g fresh yeast (yes really that small amount ^^ )
- 3/4 tablespoon neutral oil (like rape seed, sunflower, soybean)
- 3/4 tablespoon olive oil extra vergine)
- Canned tomato (or chopped canned tomato) or passata
- 150g Mozzarella di bufala
- freshly grated Parmigiano
- fresh Oregano
- fresh basil
- garlic
- semolina

Mix flour and salt in a bowl, make a dent into the mix. Dissolve the yeast in luke warm water and pour it into the dent.
Mix it a little with the flour, cover the bowl with a damp kitchen towel and let it rest at a warm place for 30 minutes.
Add oil, then knead it very thoroughly on a floured surface for about 10-15 minutes until you get an elastic, non-sticking dough.
Add flour or water if necessary.
Place it back into the bowl, cover the bowl again with a damp cloth, let it rest for about 60 minutes at a warm place.
Replace the cloth with cling foil, punch in a few small holes (so the yeast doesn't suffocate) and let it prove in the fridge for at least 16 - 24hours.
The dough will smell a little boozey the next day. That's intended. ^^
Take it out of the fridge, divide it into 2 balls (or leave it whole), knead it again on a floured surface. Cover it with a damp cloth and let it rise again for 30-60 minutes.
Pre-Heat the oven and the pizza stone to at least 250°C

Prepare the pizza sauce.
Use a blender to puree the canned tomatoes (leave as much pieces intact as you like) or use Passata.
Just season it with a bit of salt, chopped Oregano and a dash of olive oil, for a fresh aroma that won't drone out the rest of your ingredients.

Now form your pizza.
Take a ball of down, place it on a floured surface and gently press and stretch the dough, until it is very thin and has the desired size. Start from the middle, work your way towards the rim. Leave the outer rim raised a little, stretch the rest as thin as possible.
Always apply some more flour to prevent the dough from sticking or ripping.
Please don't use a rolling pin!
(Tip: if the dough rips while stretching (which can happen if you apply force too sudden), don't try and press it together. The hole will reopen and then the sauce will make a mess. Better to tear a little piece from the rim, flatten it and press it on the hole like a patch.)

Sprinkle some semolina to your working surface and to your pizza shovel, so the dough will slide more easily on the shovel and onto the stone.
We both found it easier to shovel up the dough now in a fluent motion, before you apply the sauce, then quickly add sauce and toppings, before placing it on the stone.
Others might find it easier to add sauce and toppings first, then shovel it up. Please try out what suits you.

Apply 2 or 3 tablespoons of pizza sauce, spread it out in circular motion from the middle. Add some thinly sliced garlic (or apply chopped garlic to the pizza sauce) and some roughly cut basil leaves.
Now add the Mozzarella and a little bit of freshly grated Parmigiano.
Carefully shovel it directly on the hot surface of the pizza stone.
The whole process needs a bit of training, you might end up with an involuntary Pizza Calzone on your first try. ^.^''

Bake at 250°C (or higher. Higher is always better, then just shorten the time) for about 10 minutes, mid-height, then 1-2 minutes top rail.
When it's finished, take it out of the oven, sprinkle it with dash of a good olive oil extra vergine, then place a few fresh basil leaves on the hot pizza.
Now you can enjoy your Italian pizza. :)