First, and most importantly, is making the dough. We’ll give you all the steps below and you’ll see that it’s really easy. You can do it by hand or you can use a food processor, which can definitely be a big help.
Add most of the flour to a bowl, reserving some in case you want to make the dough thicker later on. Separately, dissolve the yeast in water. Bear in mind that before dissolving the yeast in water, it’s important to keep it from coming into direct contact with the salt to avoid having problems during the fermentation process.
Using a spoon, make a well in the center of the flour and pour in the yeast dissolved in water.
Stir with a wooden spoon from the center outward to mix the dissolved yeast into the flour little by little.
Add the olive oil and the salt.
Keep stirring what is starting to become the dough; for now, it will be a sticky but firm mixture.
Prepare the area where you’re going to knead the dough. The kitchen counter might be a good spot.
Dust the kneading area with flour, take the dough out of the bowl, and start to work the dough with your hands.
To refine it, it’s important to stretch the dough out like a snake and twist it into a spiral several times. After, shape it back into a mound and knead again for around 10 minutes.
After those 10 minutes, the dough can be handled more quickly and will start to be more elastic and uniform.
Once ready, leave the dough to rest for at least 30 minutes, covered with oil. If you don’t want to make the pizza right away, you can keep the dough in the fridge for 24 hours. Up to you!
After the dough is ready to go, all that’s left to do is dress it up with your favorite toppings. We’re going to share two delicious options:
First up is the classic cheese and tomato pizza Margherita, but with a special touch. You’ll need tomato sauce, grated mozzarella cheese, fresh mozzarella cheese, and cherry tomatoes. Spread all of these ingredients uniformly on the dough base, then cook in the oven for 12 minutes at 180°C (350°F). Once the pizza is cooked, finish it off with a little basil and a few dollops of pesto. What do you think? Easy, right? But there’s still something else important to add: the pairing. For this pizza, we recommend Jean Leon 3055 Rosé. The acidity of the tomato will be the perfect match for this Pinot Noir rosé, a fresh, fruity wine with a high degree of acidity.
Gorgonzola and pear pizza
Our other idea for your pizza bases features pears as the topping. Not just your average pizza, right? Even though it may sound strange, we’re sure you’ll love the result. To make it, you’ll need grated mozzarella cheese, Gorgonzola cheese, and a pear cut into very thin slices (you can use a mandolin for this). Spread the toppings evenly on the dough base and once ready, add some more Gorgonzola cheese on top. Put the pizza into a pre-heated oven and cook for 12 minutes at 180°C (350°C). As a final touch, you can top the pizza with some walnuts, which will give it some nice extra flavor. And what wine can you pair it with? An ideal option would be to accompany this pizza with the new Jean Leon Xarel·lo. Its citrus and saline notes will make an interesting pairing for the sweetness of the pear combined with the Gorgonzola.
What do you think? Which pizza will you go for? Whatever your choice, success is guaranteed. Cheers to wine!