Hot · Fresh · Homemade
Pizza
Made in the same batch, frozen after the cold ferment, good for 45 days. The Notes tab has the thaw schedule.
Dough
Kitchen
Where the dough rests. Sets the water temperature, the preferment yeast and the warm-up time. For same-day dough in the oven with only the light on, enter 27.
Everything below counts back from this moment. Kitchen temperature is set in the Recipe tab.
. Written for a KitchenAid, the 35 × 40 × 0.6 cm steel, the 45 × 35 cm aluminium pan and an Electrolux that reaches 300 °C. The figures follow the settings in the Recipe tab.
How many of each this time. Quantities scale with the size and style set in the Recipe tab; a custom pizza gets tomato and mozzarella plus its own topping.
Two numbers teach the app your kitchen: the dough temperature out of the mixer tunes the water temperature, and whether the balls were ready on time tunes the warm-up. Everything else is memory for next time.
The log is kept only on this device. Export it now and then (to Files or Notes) so a reset phone does not lose it.
| Roman round | Neapolitan | New York | Pan (teglia) | |
|---|---|---|---|---|
| Dough | 60% water with Pizzeria, 3.3% oil, 2.5% salt | 63 to 66% water, no oil, 2.8% salt, malt halved; contemporanea 70% on a biga | 63% water with bread flour, 2.5% oil, 2% salt, sugar or malt for colour | 70 to 78% water in two stages, 3% oil, 2.5% salt |
| Size and weight | 35 cm, 0.28 g/cm², about 270 g; a true scrocchiarella is 0.24 | 30 cm, 0.36 g/cm², about 255 g; canotto 28 cm at 0.46, about 283 g | 35 cm, 0.37 g/cm², about 355 g (the real thing is 40 to 45 cm) | 45 × 35 cm, 0.55 g/cm², about 870 g |
| Flour | Pizzeria; Aria, Nuvola or Nuvola Super for 72 h or a biga | Pizzeria; Nuvola for a taller rim; Nuvola Super for the canotto | High-protein bread flour (Caputo Americana, Manitoba); Nuvola Super for a biga | Aria or Nuvola Super, then Nuvola; Pizzeria tops out at 70% |
| Shaping | Thin to the edge, 1 cm rim, rolling pin allowed | 2 cm rim untouched, never a pin; 3 cm for the canotto | 1.5 cm rim, hand-stretched, never a pin: the gas gives the chew | Stretched in the oiled pan with open hands, uniform surface, no raised edge |
| Oven | Steel on the second slot from the bottom, grill on for the bake | Steel on the middle slot, grill on for the bake | Steel on the second slot from the bottom, grill on for the bake | Pan on the steel, lowest rack, Pizza function (fan plus bottom heat) |
| Bake | 6 to 7 min, rotate at 3 | 4 to 5 min, rotate at 2 | 6 to 8 min, rotate at 3; deep brown blisters are right | 8 to 10 min with tomato, out to add the cheese, 4 to 6 min on the upper rack; deep brown, not pale |
| Toppings | Crushed tomato, fior di latte | Raw San Marzano, fior di latte, basil | Cooked sauce with oregano, low-moisture mozzarella | Tomato first, cheese in the second stage |
| Per piece | about 15 min | about 12 min | about 15 min | about 20 min |
| Result | Crisp, cracker edge, foldable only in the centre | Soft, puffy, leopard-spotted rim | Chewy, foldable slice with a crisp underside | Thick, crisp underneath, open crumb |
| 72 h cold | 24 h cold | 4 h same day | Poolish | Biga | |
|---|---|---|---|---|---|
| Shape of the day | Mix three evenings before | Mix the evening before | Mix at lunch | Poolish about 12 h ahead, never between midnight and 7; dough in the afternoon | Biga the evening before, dough in the afternoon |
| Preferment | none | none | none | 30% of the flour at 100% water, about 12 h at room temperature | 50% of the flour at 45% water, 16 h at 18 to 20 °C, mixed rough |
| Yeast (active dry) | 0.3% | 0.4% | 0.7% at 24 °C, scaled | 0.15% of the poolish flour, scaled, plus 0.15% in the dough | 0.4% of the biga flour, scaled, plus 0.1% in the dough |
| Malto Attivo syrup | 0.5% | 1% | 2% | 0.5% | 0.5% |
| Dough out of the mixer | 23 °C | 24 °C | 26 °C | 24 °C | 24 °C |
| After mixing | 1 h, ball, fridge | 1 h, ball, fridge | 2 h warm, ball, 2 h proof | 1 h with a fold, ball, 1.5 to 5 h proof by kitchen temperature | 1 h with a fold, ball, 1.5 to 5 h proof by kitchen temperature |
| Flour | stronger: Aria, Nuvola Super, Nuvola | Pizzeria | Pizzeria | Pizzeria or Nuvola; Aria for the pan | W 300 and up: Nuvola Super, Aria; Pizzeria at the limit |
| What you get | Deepest flavour, best colour, the most extensible dough | The reliable routine | Plainer taste, softer crumb | Aroma and an open, light crumb in one day; crisp crust | The contemporary Neapolitan route to a tall, light cornicione |
Margherita: crushed tomatoes with the loose juice drained off, salt, a drop of oil; fior di latte cut 2 to 3 h ahead and drained in a colander in the fridge, or julienne fior di latte for pizza; basil after. Sausage: crumbled raw, pea-sized, it cooks in the bake. Prosciutto crudo: after the bake, never under the grill. Würstel: sliced thin. Red peppers: roasted or grilled and peeled first; raw ones flood the base. For a pan, scale by area: the 45 × 35 cm pan is about 1.6 times a 35 cm round.
Steel 35 × 40 × 0.6 cm on the second slot from the bottom for round pizzas: the grill in this oven is strong, the base is the limiting factor, so a full hour of preheat and 6 to 8 min of recharge between pizzas matter more than top heat. Pan: Agnelli 45 × 35 cm in 3003 aluminium, the pizzeria standard for teglia; it conducts fast, so oil it well and never season it, just wipe it after use. KitchenAid: speed 1 to combine, speed 2 to knead, nothing above; the manual's limit for the hook. An infrared thermometer is the one purchase that turns the oven side into numbers: steel surface before the launch, recharge between pizzas, whether the Pizza function really reaches 300 °C.