Recipes

"The secret of great pizza is steel but the secret of  great dough is time"

The Perfect Pizza Dough

Ingredients (for 3 pies)​

  • 400g flour (00 flour or 'pizzaflour')

  • 250ml water

  • 8g soalt

  • 1.5g yeast

Method

  1. Mix the yeast with room temperature water, then mix the flour with salt in a separate bowl.

  2. When the yeast is activated, add the rest of the water, then add the mixture to the flour mixture. Knead it as long as it separates from the side of the bowl.

  3. Form a large ball from the dough by stretching its sides and folding them under the dough ball.

  4. Put the dough back in the bowl and cover it airtight with foil or a plastic bag, in order for it not to dry out. Let it proof 6-8 hours in a cool place.

  5. After proofing, split the dough into 3-4 parts. Form buns out of the dough balls, by folding and streching, just like previously.

  6. Oil the buns and cover them airtight, then let it proof in the fridge or in a cool place overnight or for 6-10 hours. 

  7. When you are ready for Pizza-Nirvana, preheat your ChefSteel at the maximum temperature of your oven for 40-60 minutes.

  8. After the second proofing, let them warm up to room temperature in 20 minutes, then flatten them and form pies. Don't be shy with flouring th surface you are forming it on. One at a time.

  9. Put the sauce and toppings on, drizzle with olive oil then put it on a well-floured peel and place it on the preheated ChefSteel.

  10. Within 3-10 minutes, the pizza is ready!

You can prepare dough balls in advance. When frozen they can last up to 8 weeks

Pro Tip

Neapolitan Pizza sauce

Ingredients

  • Tomato pure (Passata)

  • salt and pepper

  • optionally garlic

Method

Mix it. Don't cook it. Done.

The Originals

Margharita

  • Tomatosauce

  • Mozzarella

  • Fresh basil leaves

  • Drizzle of olive oil

  • Parmesan is optional

Marinara

  • Tomatosauce

  • Garlic slices

  • Oregano (preferably fresh)

  • Drizzle of olive oil

  • Parmesan is optional

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