Ok folks. Here it is. This one has been perfected. Third time is a charm! Although the other two pizza recipes on my blog are amazing, this one has more simplicity and a definite WOW factor when it comes to ZAZA.
If you don't have gluten issues using 00 flour multi purpose flour works best. The 00 stands for extra gluten which gives the dough extra elasticity. You can find this anywhere, but I order mine off Amazon and use Caputo 00 Flour . Since I have Celiac I tried the Caputo Gluten free Flour. Both come with high recommendations as they made the crust EVEN BETTER!
*Best gluten free flour I have ever come across.
This pizza can be baked, cooked in an airfryer, cooked in a cast iron skillet, grilled, or baked in a brick oven like the one we have. See video of me prepping the doug in video link below!
Must be weighed in grams for accuracy. Do not omit the salt as it is one of the rising agents.
Flour – 640g or 5 1/8 cups
Water (room temperature) – 360g or 1.5 cups
Salt (fine) – 14g or 2.5 teaspoons
Yeast (dried) – 0.3g or level teaspoon
This recipe is for a 24 hour prove. I know it sounds like a long time but don’t worry!
Simply make the dough the night before or two hours before and it will be amazing!
Don’t worry about exact timings, anywhere around 20-28 hours will be fine
Mix the yeast with 8 oz of warm water let it sit for 1-2 minutes.
Add 1/2 cup or so of flour and salt and mix until it looks like a waterty paste. Let this sit five minutes. This will activate the yeast.
Mix all the remaining ingredients into a shaggy mass in a large bowl, starting by adding the water first. You can do this by hand or use a wooden spoon. I used a mixer which works great.
Pull dough ball out and add more flour until it's no longer tacky. Kneed to stretch dough and roll into ball.
Cover the bowl with cling film, a plastic carrier bag, or a damp cloth (if the cloth isn’t damp the dough may dry out).
Leave the dough to rest for around 1 hour (the technical term for this process is the Autolyse).
Turn the dough out onto the counter and knead for around 5 minutes.
Place the dough back into the bowl and cover.
Leave the dough to prove (in one big lump, don’t worry about the shape) for around 20 hours.
Divide the dough into 8 equal parts using some kitchen scales and a knife (or dough scraper). Do this about 4 hours before you intend to cook the pizza (after about a 20 hour proof).
Place each dough ball into a small bowl and cover. Alternatively, use a large tupperware container with a lid, or two smaller ones.
Leave the dough balls to prove again for about 4-6 hours.
Using parchment paper start with the ball and roll outward with hands or rolling pin until you have a pizza crust.
Bake in oven at 450 for 12-15 minutes.
This recipe will make EIGHT 10-12" pizzas in which I cut into 8 slices.
We have an Ooni outdoor brick pizza oven. It takes 90 seconds to bake but a skilled hand. Watch as Mr. Getufit whips out this perfect pie.