OK so I have been trying to make the perfect pizza. I have already perfected the pizza sauce, so i'll post that first: Amfibius' pizza sauce Ingredients: - 10 vine ripened tomatos, in season Method: Sorry, no photos for this one. Might add some tomorrow. First, peel the tomatos. Reserve the vines. Bring a pot of water to boil, and get ready an ice bath. Score an X on the bottom of each tomato, then plunge the tomatos into the boiling water. Wait for a minute or until the skin starts to shrivel off, then plunge into the ice bath. The skins should come off easily. Halve each tomato and place on a baking tray. Put the tomatos into an oven, preheated to 200C. Cook for 30 minutes. Place all the tomatos into a blender and roughly blend. Or put them all into a bowl and smash it with a masher. Allow to cool a bit, then add the reserved vines back to the tomato. Cover with cling film and set aside. Amfibius Pizza Dough Ingredients: - 500gm pizza flour - water - 20gm fresh yeast (or 5gm dried yeast) - 20gm extra virgin olive oil - 5gm salt - 1 tbsp honey This is more of a formula than a recipe. You MUST be precise with the above measurements, and I recommend a digital scale. Mine cost me only $30, and I use it all the time. You MUST use pizza flour. The best pizza flour is said to be 12% protein (meaning, 12gm of protein for every 100gm flour) but the best grade I could get was 11% protein. The "Mollini Pizzuti 00" brand sold in coles is only 9.5% protein, and general all purpose flour is 4% protein. The CRUCIAL part of the recipe is the ratio of flour to water. Heston Blumenthal recommended 40% water by weight (meaning - for 1000gm of flour, add 400gm water), but some recipes recommend 65% water by weight. For all the batches, I made them with the following method: - Add the water to the flour and knead until all the lumps go away (about 4 minutes). - Rest the mixture for 15 minutes, to allow the water to wet the flour. - Add olive oil, salt, and yeast - Knead the dough for 10 minutes - Rest for 30 minutes - Divide the dough into balls, then rest for 90 minutes until cooking To find the best balance, I made 3 batches - 40%, 50%, and 65%. Here are the batches: L-R: 65%, 50%, 40% As you can see, the 65% batch is very runny, almost like a batter. The 50% and 40% versions are more like dough. This is what the dough looks like after it has been stretched a little: L-R: 65%, 50%, 40% The 65% dough looks the same, the 50% dough has some nice elasticity, and the 40% dough tears when stretched. To get the dough to a pizza shape, DO NOT USE A ROLLING PIN. Doing so will deflate all the bubbles the yeast has created. Instead, stretch the dough out by hand, using flour to help the dough stretch. To do this, you need to roll the pizza dough into perfect balls before resting. It will double in size. The 65% dough is incredibly difficult to work with. It sticks to your fingers and to the board. You have to use flour as a lubricant, and you need a LOT of flour to get it to stretch. To do this, scatter a handful of flour on your work surface then roll the dough ball on the flour. Flatten it with your palm, then add more flour. Start pushing it out to a disc shape. Cooking I used Heston Blumenthal's method: - Preheat your oven using the grill setting to maximum, with the oven door closed. - Put a cast iron pan on the gas burner at maximum heat. - Make your pizza - Invert the pan and place your pizza on the base - Insert the pizza into the oven - In 2 minutes your pizza will be done This is the result: (Half pizza bianco, half margharita - this was my trial run). Result The 65% pizza rose the best but the center was still uncooked. The 50% pizza did not rise as much, but was perfectly cooked. The crust was not as chewy as the 65% pizza. The 40% pizza turned out too dry, and the crust started to burn before the toppings were cooked. I think an ideal balance should be 55% water. The reason I am doing this is because I have a pizza party tomorrow night. I have cooked pizza for the past 2 nights so that I can get my technique down pat. Will post more photos after the event. Stay tuned!