Italian culinary delights - The secret of the best homemade pizza ever...Revealed!!!

Berlin. 30. 01. 2089.

One day, three young flatmates kept searching the secret of the real Italian homemade pizza for hours and hours: tens of articles, dozens of videos..."Shit, why is everything in Chinese now!"

So, they have a look on the dark web, then the grey, the pink, the purple. Until...

The Secret

An old piece of paper, it stinks of time: "Actually it's kinda smelly, take it away, please!" And so it was.

But thanks to their bionic eyes, they manage to get every single detail and add it to their hard-brains.

Here's the ancient secret of "'A Pizza fatta in casa" and yes, we all agree on that: it's time for the damn ingredients.

This is all we need for four homemade pizzas.

• Dough: flour (800 g) water (500/700ml), salt, fresh yeast (1 cube), olive oil
• Sauce: fresh tomatoes (1 kg), basil, olive oil, salt
• Ingredients: 4/6 mozzarella, mushrooms, rocket salad, parmesan, cherry tomatoes, whateveryouwanttoaddjustpleasedontexaggerate😉

Dough in 5 steps

1

Pot, we need one. Plastic, ceramic, fake ceramic...The larger the better, not for whom has to clean it, of course. Does 800g of flour fit in that? Then, double at least the volume so that you can add some water afterward.

We first mix up together flour and yeast, by gently melting small pieces of yeast with a little flour as well. No water needed at this stage.

2

A teaspoon of salt with at least 500ml of water. Salt must be dissolved separately into the water and not directly melted with fresh yeast: its effectiveness would be destroyed.

3

Olive oil, just a couple of spoons. The more, the crunchier, but pay attention not to turn your pizza into a french fry. Now mix everything up with a wooden spoon, spread a bit of flour on a large table and sing Tarantella.

Then, pour that soggy pigswill you just created, place your hands in and start working on it.

Forever.

4

Ok, maybe just 15 to 20 minutes may be ok. Keep adding water/flour depending on dough's consistency. I cannot show you exactly the perfect dosage, but you should reach a point when it doesn't really stick anymore to your hands, though it keeps being a bit wet and starts becoming very soft.

When this happens, take the Japanese holy sword of Sakamurataka, divide it into 4 parts (*) and give each a round shape.

(*)A simple knife might do its dirty job as well.

5

The result must be something like this. Hopefully, better, more likely not. 😉

After 2 to 3 hours they should have grown in size as in the picture above, so there's enough time to jump directly into the next phase.

Sauce in 3 steps

We need to obtain peeled tomatoes and yes, they are largely sold in supermarkets: cheap, ready, juicy.

But, nothing compared to the goodness of real German (?) super-round-shaped-fresh-tomatoes. They taste better than the can ones anyway, that's a fact.

1

So, just take a pot and boil them until the skin starts getting off, then peel'em. Meanwhile, you can kill time and cut all remaining ingredients...

2

That's what we need to obtain. Now let's mash them with a fork - you can use a mixer too, I just wanted to keep it authentic -, add some olive oil, salt, fresh basil...

3

Et voilà!

The hidden Art of Pizza

It's time to turn the oven on 250° (Celsius, which is around 500° F) or more if it reaches, possibly in a ventilated mode.

Take the damn trays out! Yes, they're hot now. 😉

We better focus on our dough balls: take one and start putting pressure on with the top of your fingers, moving from the center to the edge. Give it the shape you prefer - as long as it fits on your tray - and of course, you can also use a rolling pin, but pay attention not to flatten edges.

• Pour a spoon of tomato sauce on top and spread it on the pizza, leaving a 1/2 centimeters margin from the edge.
• Now, bake it for less than ten minutes, add 1 and a half or 2 mozzarella and wait five to ten more minutes.
• Mushrooms should be add in the first bake, together with tomatoes sauce, while rocket salad, parmesan, and cherry tomatoes taste better when they're raw.

So...It's time to check out the result. Here's how your pizza should look like from the side: the edges are soft and crunchy while the rest is thinner.

Here's one with just mushrooms...

And here's my favorite, with cherry tomatoes, rocket salad and parmesan cheese on top.

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This article is also available in ITALIAN

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@bronsedi