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Homemade Pizza: The Ultimate Guide | BIMTAC | Bimtac

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Homemade Pizza: The Ultimate Guide

Master homemade pizza like a pro with a regular oven: dough, maturation, topping, and baking.

#COOKING#PIZZA#ITALY#RECIPE#HOMEMADE

Foodv1.0

New

Initial Configuration

Settings influencing the flow of the checklist

Available resting time

Technical variable: temps_dispo

Express (2h - Strong yeast)Standard (24h fridge - Recommended)Long maturation (48h+ - Digestible)

Guide content

Ingredients (For 4 pizzas)

'00' or Bread Flour

600g. Ideally high-protein flour (W280+) for long proofing.

Cold Water

360ml (60% Hydration). Use mineral water if your tap water is highly chlorinated.

Yeast (Fresh or Instant)

3g fresh or 1g instant for long proofing. Triple for express.

Baking equipment

Technical variable: materiel_cuisson

Standard home oven (baking sheet)Oven with Pizza Stone/SteelDedicated Pizza Oven (Ooni, etc.)

Fine Sea Salt

15g. Never put in direct contact with yeast initially.

Tomato Sauce (San Marzano)

A can of quality peeled tomatoes, crushed by hand with a pinch of salt.

Mozzarella 'Fior di Latte'

Cut into sticks and let drain for 1 hour to avoid soaking the pizza.

Kneading and Balling

Initial Mix

Mix water, yeast, and flour roughly. Let rest 20 min (autolyse).

Add Salt

Incorporate salt and knead vigorously for 10-15 minutes until smooth.

First Rise (Bulk Fermentation)

Let the whole dough ball rest for 1h at room temp or 2h depending on temp.

Divide and Ball

Cut into 4 pieces of 250g. Shape into tight, smooth balls.

Maturation (The Wait)

Express Rest

Conditional

👉 If "Available resting time" is "express"

Let balls double in size at room temp (approx 2h).

Cold Fermentation

Conditional

👉 If "Available resting time" is "standard" or "Available resting time" is "long"

Place dough balls in airtight containers in the fridge for 24h to 48h. This is the flavor secret!

Remove from Fridge

Conditional

👉 If "Available resting time" is "standard" or "Available resting time" is "long"

Take dough out 2h to 3h before baking to bring to room temperature.

Shaping and Baking

Max Preheat

Turn your oven to max (250°C - 300°C / 500°F - 550°F) at least 45 min prior.

Stretch by Hand

No rolling pin! Push air from center to edges to form the crust (cornicione).

Top Quickly

Tomato sauce (lightly), then bake. Mozzarella is best added mid-bake in home ovens.

Baking Sheet Method

Conditional

👉 If "Baking equipment" is "plaque"

Place tray at the very bottom to cook crust (7-10 min), then finish at top or broiler.

Pizza Stone Method

Conditional

👉 If "Baking equipment" is "pierre"

Launch directly onto very hot stone placed near top of oven (3-5 min).

Pizza Oven Method

Conditional

👉 If "Baking equipment" is "four_pizza"

60 to 90 seconds at 450°C. Rotate pizza regularly.

Final Touch

Add fresh basil and a drizzle of olive oil AFTER baking.

ExpertChef Marc

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