Homemade Pizza Video Recipe, Baked in the NANO/ONE!

In Pizza Oven Recipes

Experience the joy of crafting restaurant-quality pizza at home with the Alfa Forni One oven. Step into the world of artisanal pizza-making where simplicity meets sophistication. In this article, we’ll guide you through the process of creating the perfect homemade pizza using the Alfa Forni One—a compact yet powerful wood-fired oven designed for enthusiasts who appreciate authentic flavors and precise cooking. Discover how this innovative oven elevates your culinary skills, delivering Neapolitan-style pizzas with crispy crusts and perfectly melted toppings, right in your own backyard or kitchen. Whether you’re a novice or a seasoned chef, join us on a journey to master the art of pizza-making with the Alfa Forni One.

INGREDIENTS:

Serves 4
1 kg Italian 00 flour
650 ml water
4 g brewer’s yeast
25 g olive oil
25 g salt

METHOD

Pour half the water into a jug and until the yeast has dissolved.
Place half the flour into the bowl of a stand mixer and add the water with the yeast.

homemade pizza

Add the rest of the flour.
Add the salt to the remaining water and stir until it dissolves completely.

homemade pizza

When the mixture comes together as a soft dough, add the salt water and knead until smooth and elastic.
Finally add the olive oil and keep on kneading.
Turn the dough out onto a pastry board and shape it into a ball.

homemade pizza

Leave it rise for about 12 hours at room temperature covered with a tea towel.

homemade pizza

Divide the dough into 250 g balls and wait for them to double in size (about 4 hours).

homemade pizza

Stretch and press the dough ball with your fingertips until it forms a 30-cm diameter disc.

homemade pizza

Add the toppings of your choice and bake.

COOKING

Wood-fired and gas-fired ovens perform similarly in cooking. Preheat the oven to maximum temperature to bake pizza quickly, typically in 60-90 seconds with two rotations for even cooking. The intense heat from these ovens prevents toppings from burning and ensures the pizza crust maintains its ideal texture, avoiding a biscuit-like consistency. In essence, they are perfect for baking authentic Neapolitan pizza with optimal results.

homemade pizza

TIPS FOR YOUR HOMEMADE PIZZA

Before you begin, ensure the dough hook gently incorporates flour into the bowl to aerate it for better rising. No stand mixer? No problem! Start kneading in a bowl and transfer to a pastry board as instructed.

Choosing the right flour is crucial for perfect pizza dough. Opt for flour with a strength (W) between 260 and 350.

Separately incorporate salt and yeast into the flour; salt can hinder yeast activation.

This pizza dough boasts a 65% hydration level, ideal for achieving pizzeria-quality results.

Add olive oil in the final stages of dough formation.

Using just 2 to 4 grams of brewer’s yeast enhances digestibility.

Let the dough rest for 12 to 20 hours; prepare it a day ahead for a softer, more digestible dough.

In warm weather, use ice water and keep the dough away from heat sources.

Each dough ball typically weighs 250-280g, depending on pizza size.

When flattening the dough, use palms and fingertips to avoid tearing.

For pizza toppings, use drained fresh mozzarella sparingly.