3 Fehler beim Pizza backen, die jeder macht

Ingredients

• 1000 g Bread Flour (high protein (12‑14%) for strong gluten network)
• 600 ml Water (room temperature, 70% hydration (reserve 100 ml for later adjustments))
• 20 g Fine Sea Salt (about 2% of flour weight)
• 5 g Active Dry Yeast (about 1½ teaspoons, dissolved in a pinch of warm water)
• 2 tbsp Olive Oil (extra‑virgin, for dough coating before refrigeration)
• 400 g Canned Crushed Tomatoes (preferably San Marzano, seasoned with a pinch of salt)
• 250 g Fresh Mozzarella (drained and torn into pieces)
• 10 g Fresh Basil Leaves (whole leaves added after baking)
• 2 tbsp Extra‑Virgin Olive Oil (drizzled on top before baking)
• 1 tsp Black Pepper (freshly ground, optional)

Instructions

1. Measure and Combine Dry Ingredients

   Weigh 1 kg of bread flour into a large mixing bowl. Add 20 g fine sea salt and stir to distribute evenly.

   Time: PT5M

2. Add Water and Yeast

   Create a small well in the flour, dissolve 5 g active dry yeast in 50 ml of warm water (not hotter than 38 °C) and pour into the well. Add the remaining 550 ml water (room temperature) and 2 tbsp olive oil.

   Time: PT5M

   Temperature: 38°C

3. Initial Mix and Autolyse

   Stir with a wooden spoon or hand until all flour is hydrated. The dough will be shaggy and sticky – this is normal. Let rest for 15 minutes (autolyse).

   Time: PT15M

4. First Fold (Stretch & Fold)

   After the autolyse, wet your hand, grab a portion of dough from the side, stretch it upward and fold it over the center. Rotate the bowl and repeat 4‑5 times until the surface looks smoother.

   Time: PT5M

5. First Rest

   Cover the bowl with plastic wrap or a damp towel and let the dough rest for 20 minutes.

   Time: PT20M

6. Second Fold

   Perform another series of stretch‑and‑folds (same technique) for about 5 minutes until the dough feels elastic and slightly glossy.

   Time: PT5M

7. Second Rest

   Cover again and let rest for another 20 minutes.

   Time: PT20M

8. Third Fold (Final)

   Give the dough one last quick stretch‑and‑fold (about 2 minutes). The dough should now hold its shape and not stick excessively to your hands.

   Time: PT2M

9. Cold Fermentation

   Lightly oil the bowl, place the dough inside, cover tightly, and refrigerate for at least 1 hour (up to 24 hours for more flavor).

   Time: PT60M

   Temperature: 4°C

10. Divide and Shape

    Remove dough from the fridge, divide into 4 equal portions (250 g each). Lightly flour a work surface, gently press each ball into a disc, then use your fingertips to stretch from the centre outward, leaving a slightly thicker rim. Avoid pressing with a rolling pin if you want airy edges.

    Time: PT10M

11. Add Toppings

    Spread a thin layer of crushed tomatoes on each base, leaving a 1‑cm border. Sprinkle mozzarella pieces, a drizzle of olive oil, and a pinch of black pepper. Add fresh basil leaves after baking.

    Time: PT5M

12. Bake the Pizza

    Pre‑heat the oven with a pizza stone to 250 °C (482 °F) for at least 30 minutes. Slide the pizza onto the stone using a peel and bake for 8‑10 minutes, until the crust is golden and cheese is bubbling.

    Time: PT10M

    Temperature: 250°C

13. Finish and Serve

    Remove pizza, drizzle with a little extra‑virgin olive oil, add fresh basil leaves, slice and serve hot.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour (use 10% less water)
• Instead of Fine Sea Salt: Kosher Salt (use same weight)
• Instead of Active Dry Yeast: Instant Yeast (same amount)
• Instead of Olive Oil: Canola Oil
• Instead of Canned Crushed Tomatoes: Fresh ripe tomatoes, blended
• Instead of Fresh Mozzarella: Low‑moisture mozzarella

Equipment Needed

• Large Mixing Bowl
• Kitchen Scale
• Dough Scraper/Bench Knife
• Plastic Wrap or Damp Kitchen Towel
• Pizza Peel
• Pizza Stone or Steel
• Oven
• Rolling Pin (optional) (optional)
• Sauce Spoon
• Sharp Kitchen Scissors (optional)
• Timer
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Do not over‑knead the dough; excessive handling makes it sticky
• Allow each rest period (15‑20 min) for gluten relaxation
• Use the stretch‑and‑fold technique instead of continuous kneading
• Keep the dough covered to prevent drying
• Cold‑ferment the dough for at least 1 hour before shaping

Chef Tips from the Video

• High‑protein bread flour creates a stronger gluten network, essential for high‑hydration dough
• Reserve 100 ml water to adjust dough consistency after the first mix if needed
• A short cold fermentation adds flavor and makes the dough easier to handle
• Use a pizza stone or steel for a crisp bottom; a baking sheet yields a softer crust

Troubleshooting

Storage

Refrigerator: Store dough in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic and freeze for up to 1 month; thaw overnight in the fridge before use.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared up to 24 hours in advance and kept refrigerated
• Freeze individual dough balls for later use; thaw in the fridge before shaping
• Sauce can be made ahead and stored in the fridge for 3 days

Frequently Asked Questions