Pizza dough
600 g Manitoba flour (type 0)
4 g yeast
crumbled
400 ml cold water
20 g fleur de sel
2 tbsp olive oil
Pizza sauce
400 g (plum) tomatoes (tinned)
1 tsp fleur de sel
1 tsp olive oil
6 leaves of basil
torn
Shaping and topping
Some Manitoba flour and semolina for shaping
250 g fior di latte mozzarella
cut into cubes
50 g Parmesan
Some olive oil
Some basil leaves
Pizza dough
Put the flour, yeast and about ¾ of the water in the bowl of the food processor and, using the dough hook, knead on a slow speed for about 5 minutes until a sticky dough forms. Add the salt, the remaining water and olive oil, continue kneading on a medium speed until the dough is smooth and pulls away from the side of the bowl easily. Place the dough on the work surface, shape into a ball and leave to rest for about 15 minutes. Using a dough scraper, gently ease the dough from the work surface. With lightly oiled hands, pick up the dough in the middle and pull up so that it completely comes away from the work surface. Slap the dough back down onto the work surface while turning the dough over slightly in one smooth motion so that the two ends overlap slightly. Repeat this process until a compact ball of dough forms. Each time the dough is picked up, the ends become shorter and the dough more compact. Lightly oil the dough, cover and leave to rest for about another 30 minutes.
Portioning
Divide the dough into four portions. Shape these into compact balls, making sure the oiled top side faces upwards and the bottom stays closed. Place the balls, top-side up, on a baking tray or in a proofing box. Lightly brush the top of the portions of dough with oil again, cover and leave to rest in the refrigerator for about 24 hours.
Pizza sauce
Put the tomatoes, salt, oil and basil in a bowl. Crush the tomatoes by hand, leaving some small pieces of tomato.
Shaping
Put the pizza steel into the cold cooking space and preheat to 280 °C using the PizzaPlus mode. Put some flour and semolina in a deep plate. Gently remove the first portion of dough with a dough scraper, coat in the mixed flour and semolina, then place on the work surface. Using your fingers, press the dough from the centre outwards to form just a thin outer crust. Turn the dough over, work it again from the centre outwards. Place one hand in the centre of the dough and use the other to carefully stretch it outwards, turning the dough slightly each time, to get the desired size (about ø30 cm).
Action
(Pre-)heat cooking space to 280 °C with PizzaPlus
Topping and baking
Spread a ¼ of the pizza sauce over the dough, scatter over a ¼ of the mozzarella, grate over some Parmesan and drizzle over some olive oil. Carefully but quickly slide the pizza with its toppings onto the pizza peel, transfer straight onto the preheated pizza steel in the cooking space and bake for about 5 minutes until crispy. Drizzle some olive oil over the pizza to taste, grate over some Parmesan and scatter over a few basil leaves.
Put the pastry in
PizzaPlus 280 °C for 5 Mins
Tips
Key is to prepare and bake only one pizza at a time or else the dough will become too soft and the topping will make it too moist. It will also be difficult to slide onto the pizza peel.
If the dough is too sticky, sprinkle some flour, durum wheat semolina or semolina on the work surface before shaping.
Manitoba flour (type 0) is available from larger supermarkets and Italian delicatessens. Its high protein content makes it particularly suitable for making pizza dough. Pizza flour can also be used in place of Manitoba flour.
The Professional pizza function – which is exclusive to V6000 pyrolytic ovens – can be used instead of PizzaPlus. It bakes at an impressive 350 °C – even hotter than with PizzaPlus – taking pizza to the next level in just 4 minutes: a light, crispy crust, evenly baked base and mozzarella that is melted and still white.
Additional information
Created by
V-ZUG Ltd.
Created on
02/09/2025
