Tray Pizza
How do you make homemade tray pizza dough?
Mix the flours, water, and yeast; add salt and oil, kneading until smooth. Let rise for 2 hours, divide the dough, fold it, and let it rest for another 3 hours. Stretch the dough onto greased trays, cover with tomato sauce, and bake at 250°C for 15 minutes. Add cheese and toppings at the end, baking 5 more minutes until golden.
This recipe is very practical when we have guests and want to surprise them with a delicious homemade pizza, as if we had just ordered it from the pizzeria. Or simply to treat ourselves to an indulgent yet very tasty lunch or dinner. The variations can be countless; just let your imagination flow. The recipe I am sharing today is the basic one with mozzarella and lemon basil, but you can make it with ham, vegetables, or whatever you like best.
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Servings: For two trays (I used the ones that come with the oven)
Ingredients
- 500 g type 2 wheat flour
- 500 g white spelt flour
- 600 ml water
- 100 ml extra virgin olive oil
- 12 g fresh brewer's yeast
- 23 g salt
- Tomato sauce
Instructions
Start by placing the two flours, about 560 ml of water, and the yeast in a large bowl. Mix with a spoon until the flour has absorbed almost all the liquid.
After a few minutes, add the salt and the remaining 40 ml of water, and mix well.
Next, add the oil.
Mix until the dough is fully homogeneous.
Cover and let rest at room temperature for about 2 hours, until doubled in volume.
After that time, place it on a surface dusted with durum wheat semolina flour.
Divide the dough in two.
Shape each piece of dough into a rectangle.
First fold one side toward the center, then fold the other side toward the center, making three folds with the dough.
Take the folded dough and “pull” it toward you. Repeat this about 3 times, until you have a very smooth ball.
Do this with each piece of dough. Then place each one in a container, cover, and place them in the oven turned off but with the light on. Let them rest for 2-3 hours.
Remove the risen doughs from the oven and turn it on to preheat to 250°C (485°F).
Pour a drizzle of extra virgin olive oil onto each tray and place one of the doughs on it. Stretch it from the center to the edges with your fingertips until it covers the entire surface of the tray.
Pour and spread a little tomato sauce to taste, without overdoing it, then sprinkle with a little salt and pepper. Repeat this process with each dough.
Bake one pizza at a time for 15-20 minutes, until it looks golden.
Add the melting cheese, cherry tomatoes, and oregano 5 minutes before the end of cooking. If using fresh mozzarella, add it at the end, once the pizza dough is already cooked; otherwise, all the water from the cheese will make the dough too wet. Note: If you want to add olives, ham, artichokes, etc., add them 5 minutes before the end of cooking; first add the cheese, then any or all of these ingredients.
Enjoy your meal!
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- 500 g type 2 wheat flour
- 500 g white spelt flour
- 600 ml water
- 100 ml extra virgin olive oil
- 12 g fresh brewer's yeast
- 23 g salt
- Tomato sauce