for sureWife just asked for a recipe on that. Would you be so kind?
Holy shit, you're a rockstar! Thanks so much.for sure
this one was 1 day proofing for the dough
500 grams maida (white flour)
1 - 2 teaspoon salt (how you prefer it)
4 - 5 tablespoons olive oil
300 gms water (add one teaspoon sugar, microwave for 15 seconds, add 2 teaspoons of dry yeast)
once the water is foaming add it to the flour mix bit by bit till all mixed, then start kneading, does not take long, use olive oil on hands and flour on the surface to stop sticking
once kneaded, put in a bowl coated with olive oil and cover with cling wrap and fridge it
this time i also cheated on the sauce, usually i use fresh tomatoes, used barilla arabiatta sauce with only basil, half-ish jar, 200 gms tomato puree, heat pan, add olive oil, both the sauce and the puree and simmer, add salt, when almost done add a bunch of fresh basil leaves.
i used fresh mozzarella and bought the sausages from a deli/grocery...
i try to make the dough in the late morning time so it is ready for lunch or dinner the next day
when "assembling" the pizza dont forget to add olive oil and salt before putting it in the oven , 250 degrees for around 20 minutes (or till the top is nicely browned) i start at the lowest slot/position in the oven and end at the highest
hope this helps
And the machinery makes it even simpler. Weigh in flour/water, measure in some salt/yeast/olive oil, maybe fire in a bit of parmesan cheese or italian seasoning or whatever if you're into that. Hit the dough cycle, walk away. Do some other shit for an hour, come back to a ball of pizza dough ready to go.Pizza dough is so simple theres no need for any machinery