Ingredients for a roasting tray for 4 people
800 g plain flour
400 g water at room temperature
16 g brewer's yeast
30 g sugar
20 g salt
40 g extra virgin olive oil
Total weight: 1350/ 1550 g
For the topping:
150 g tomato sauce for pizza
250 g mozzarella for pizza
Basil as required
Oregano as required
Salt as required
Extra virgin olive oil as required
Place the flour in a mound, make a well in the centre and add the yeast dissolved in the water, begin working to a dough and after 3 minutes add the salt and the oil.
Lightly oil the dough, cover with cling film and leave to rest on the kitchen table at room temperature for around 30 minutes.
After that, knead the dough again vigorously for 1 minute, turning it as you knead.
Place the pizza dough in the oiled roasting tray and put in the oven with the dough resting programme for around 2 hours, or longer if necessary.
Now the dough can be flattened out to cover the oiled roasting tray.
There is no need to roll it out on the worktop, as it will be elastic enough to flatten out directly in the tray.
Add the tomato sauce, seasoned with oil, salt, basil and oregano, then add the mozzarella and any other ingredients of your choice, but do not exaggerate with the topping, otherwise the pizza will struggle to cook properly.
Select the "pizza by the slice" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
When you remove the pizza from the oven, drizzle with a little oil.
If you have a food mixer, place the flour and roughly crumbled yeast in the mixer and start mixing, then almost immediately add the sugar and the water. After about 10 minutes, when the dough is almost ready, add the salt and the oil.
I recommend using dried sourdough, which is perfect for this recipe.