Fluffy crust pizza

Name: Fluffy crust pizza - Sofia D.
Ingredients: Fluffy dough: 1 cube of fresh yeast; 1 cup of warm water (250 ml); 1 cup of cold water; 1 tablespoon of sugar; 1 teaspoon of salt; 2; 3 tablespoons of olive oil (do not substitute with sunflower oil); 3 tablespoons of cornmeal; approx. 800 g of flour. Topping: ham; cheese; onion rings; homemade pizza sauce or ketchup.

Pasta/Pizza - Fluffy crust pizza by Sofia D. - Recipia

Fluffy Crust Pizza This time I made pizza with a different crust than the one I usually prepare, while keeping the same recipe. The crust turns out fluffy, elastic, and doesn’t harden immediately after baking. Even after it cools down, it remains pleasant in texture, making it suitable when we can't serve the entire pizza right away. The quantities below yield two pizzas in standard baking trays. Quick Info Total Time: approximately 2 hours, including kneading, stretching, and baking time Preparation Time: not specified exactly; kneading and assembly are done after proofing Proofing Time: approximately 2 hours Baking Time: not specified exactly; pizza is baked until it reaches the desired level of browning Servings: 2 pizzas in baking trays Difficulty: easy Recipe Type: homemade pizza with fluffy crust Ingredients For the crust 1 cube of fresh yeast 1 cup of warm water, approximately 250 ml 1 cup of cold water 1 heaping tablespoon of sugar 1 teaspoon of salt 2-3 tablespoons of olive oil Approximately 800 g of flour For the tray 3 tablespoons of cornmeal For the topping Ham Cheese Sliced onion Homemade pizza sauce or ketchup The amount of topping can be adjusted to preference. In the original recipe, I used a little cheese, ham, and onion slices. Preparation Method 1. Prepare the yeast Place the fresh yeast in a small bowl and mix it with a little warm water taken from the amount prepared for the recipe. Set it aside for a few minutes. 2. Mix the liquid ingredients In another bowl, combine the sugar, salt, olive oil, and cold water. Stir until the sugar and salt dissolve in the liquid. Olive oil is important in this recipe and should not be substituted with sunflower oil. 3. Prepare the dough Put the flour in a large bowl where you can knead without spilling the ingredients. Make a well in the center, then gradually pour in the cold water mixture and the warm water with dissolved yeast. Start incorporating the flour from the edges towards the center and knead until you obtain an elastic dough. In the end, the dough should easily pull away from the sides of the bowl and not stick to your hands. The amount of flour is approximate, so it’s better to add it gradually, monitoring the consistency of the dough. 4. Let the dough rise Shape the dough into a ball and transfer it to a clean bowl greased with a little olive oil. Cover the bowl with a clean towel and let it sit in a warm place for about two hours. The dough is ready when it has increased in volume and doubled in size. 5. Divide and stretch the dough After proofing, divide the dough into two equal parts. Roll each piece out to form a pizza base. Line the tray with parchment paper, then sprinkle cornmeal over the entire surface of the paper. The cornmeal helps create a pleasant base and prevents the dough from sticking to the paper. Place the rolled-out dough in the tray. 6. Add the sauce and topping Spread pizza sauce or ketchup over the entire surface of the dough. Add your chosen toppings on top of the sauce. In the version prepared here, I used a little cheese, ham, and onion slices. If you prefer more cheese, reserve some for the end of the baking. 7. Bake the pizza Place the tray in the preheated oven at medium heat. Bake the pizza until it is browned to your liking. In the last five minutes, sprinkle more cheese on top. This way, it melts toward the end and remains visible on the surface of the pizza. The amount of dough yields two pizzas in baking trays. Serve the pizza immediately after baking. Why I make this recipe often The crust is easy to work with after proofing and stays fluffy without hardening immediately as it cools. For me, this is the main advantage over other crusts I’ve tried. Additionally, the quantity is suitable for two pizzas, and the toppings can be changed based on what I have on hand. The recipe is also practical for family meals, where each pizza can be topped differently. Tips and Variations Tips The water used with the yeast should be warm, not hot. If it is too hot, it can affect the yeast. Knead until the dough becomes elastic and pulls away from the bowl. Don’t stop just because the flour seems incorporated; the final texture also depends on kneading. Respect the proofing time of about two hours and choose a warm place for the bowl. The dough should double in volume before being divided. Don’t forget to sprinkle cornmeal on the parchment paper. It is specifically included for preparing the tray, not for the dough. Baking is done at medium heat, and the exact duration depends on how browned you prefer the pizza. Check the pizza toward the end and add the cheese in the last five minutes. Substitutions The pizza sauce can be replaced with ketchup, as mentioned in the recipe. Olive oil should not be replaced with sunflower oil, as the recipe is built around this ingredient. For toppings, ham, cheese, and onion can be used in varying amounts according to preference. The source does not specify weights for these ingredients, so they remain at your discretion. Variations You can prepare the two pizzas with different toppings. For example, you can put more ham on one and more onion or cheese on the other. It’s important that each dough sheet is first covered with sauce or ketchup, then with the chosen ingredients. If you prefer a simpler pizza, just keep the sauce and cheese. For a heartier version, evenly distribute ham and onion slices over the entire surface of the crust. Serving Ideas Pizza is served immediately after being taken out of the oven. It can be cut into slices directly in the tray and enjoyed while warm. Since two pizzas are made, one can be prepared with one topping, and the second with a different combination. Frequently Asked Questions How long should the dough rise? The dough should rise for about two hours in a warm place. It is ready when it has doubled in volume. The time may vary slightly depending on the room temperature, so volume is a better indicator than the clock. How many pizzas does this amount yield? The amount of dough yields two pizzas in standard baking trays. After proofing, the dough is divided into two equal parts. Can I use sunflower oil instead of olive oil? It is not recommended. The recipe specifies the use of olive oil and clearly states not to substitute it with sunflower oil. When is the last layer of cheese added? Some cheese can be added along with the other ingredients, and in the last five minutes of baking, more cheese can be sprinkled on top. How can I tell if the pizza is baked? The pizza is baked in a preheated oven at medium heat until it reaches your preferred level of browning. The recipe does not indicate a fixed baking time, so the appearance of the crust and toppings are the indicators used. Nutritional Values The values below are estimates and mainly refer to the dough, as the amounts of ham, cheese, sauce, or ketchup are not specified. For one pizza, meaning half of the dough quantity, without toppings: Calories: approximately 1,600-1,700 kcal Protein: approximately 38-42 g Carbohydrates: approximately 300-315 g Fat: approximately 35-48 g For one slice, the values depend on the number of slices the pizza is cut into. Cheese and ham will increase the protein, fat, and calorie content, while the sauce or ketchup may add carbohydrates and sugars. For this reason, an exact value for the complete pizza cannot be calculated without weights for the toppings. Storage and Reheating For the best texture, pizza is served immediately after baking. The recipe states that the crust remains good even after cooling, without hardening like other crusts. The recipe does not provide an exact storage time or a set method for reheating. If there is leftover pizza, it is best to cover it and consume it as soon as possible to maintain the texture of the crust.

Fluffy crust pizza

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