Crisp pizza without baking stone
The career of a home-made pizzaiolo is, in many cases, determined up to the point of getting a baking stone that would provide the bottom heat a good pizza needs. There was an interesting posting on the chefkoch.de forum (hosted by excellent chef Carsten Dorhs) by user Alberto using a yeast-free dough with a hydration of 233% – a liquid batter that looked very promising, so I tried to have a go at very wet pizza doughs. The result is a thin, crisp and flexible pizza. Very good.
- 250g flour, Italian ’00’ or German Type 405 (100%)
- 300g cold mineral water (120%)
- 5g salt (2%)
- 2g fresh yeast (0.8%)
Quickly mix the ingredients for the dough together (I use a fork), then let stand covered for one hour at room temperature. Line a baking sheet with non-stick paper, rub a little olive oil onto it and pour the dough onto the sheet. Let stand for 10 minutes. The dough probably has spread by itself fitting the sheet. If not, use a spatula or a spoon to distribute the dough evenly.
For making the pizza, add your toppings like tomato sauce, mozzarella and herbs and bake the pizza at 250°C for 35-40 minutes on lowest rack of oven. Don’t leave it alone as the pizza might begin to char early (depending on the flour and the toppings, the heavier of which will sink into the dough).