Excellent Paul, thank you so much for sharing, simple and delicious!

Canned peeled tomatoes of good quality, together with 2 to 3 spoons oliveoil, pinch of seesalt, pepper and oregano, mix together and thats your sauce. No coocking the sauce, because it will cook when pizza is in the oven.

For a simple yet great taste:
Make a margarita(just sauce and mozzerella cheese). When done and baked, lay down some dried ham(prosciotto di Parma), then some rucola and on top rough grained parmesan.

Hello Toni,
Yes, but you need to adjust some things. For this we advice you to use the method of our latest pizza recipe you can find here:
www.weekendbakery.com/posts…gh-recipe/

Enjoy your dough making and pizza baking!

Thank you Gary for sharing your kind comment and knowledge. This recipe is quite a few years back and just recently we shared our new and improved recipe to go with our new pizza oven, (with a link at the top of this recipe) for a 24 hour fridge retarded dough that might be more to your liking:
www.weekendbakery.com/posts…gh-recipe/

Hello Theron,
We do not have a link to a recipe but it is very simple the way we do it. Basically take a can of tinned tomatoes (ours are 400 grams). Add up to halve a table spoon of sugar, depending on the sweetness of the tomatoes (taste to check) and about halve a teaspoon of salt (again to taste of course). Always a good idea to start with less and add more if needed. Now take a stick blender or run to a food mill with a coarse plate for a different texture. Ready for use!
If the tomato sauce is a bit too wet, you can cook it down to the right consistency.
This basic sauce is full of tomato taste and a great carrier for other ingredients / toppings, with which you add other flavours. They do not need to be in the sauce.

Thank you
Theron

Hello Paayel,
The quick answer is yes, it is good to aim for window pane. It of course depends on what flour you use and what kneader or kneading method if the kneading minutes indicated in the recipe would be enough to reach good gluten development. If you need a few extra minutes for good development, just add them. The clearing of the bowl and stick to the bottom part is there to also indicate the right moisture level of the dough. So again, if your flour is different and it can take a bit more moisture, just add some. Practice and experience will teach you the right levels for your conditions.

Hello Anusha,
We have never tried this ourselves with pizza, but pizza should, if possible always be baked at the highest possible temperature of your oven (so if it is 250C use that). It will take longer than the indication of the 5 minutes we give in the recipe, but we do not know how long with your oven. Make sure to keep an eye on the pizza to see how it goes and if it bakes evenly, otherwise turn it a few times.
Hope it works out!

Hello Monzer,
You can check out these two postings for more info:
www.weekendbakery.com/posts…a-poolish/
www.weekendbakery.com/posts…lish-biga/
Basically you can use any amount you want up to around 50% of the total amount of flour, The higher the percentage of pre-ferment you use the more your bread crumb will have a nice chewy texture. For pizza we would advice to use around one third of the total flour for the poolish. But there’s also a personal preference of course, so you should just experiment with it and see what you like best.

if I have 1000g flour how the quantity should I add from poolish?
and Is there any clear list of this issue for example:
200g flour
300g flour …etc

please quick response as you can

thanks in advance,

Hi Teun,
Excellent, great to read how you already made the recipe your own with very good adjustments. If you use stronger flour you can also opt for shorter kneading. Relaxing the dough like you did also helps of course.

Enjoy your pizza baking and eating!

Ed & Marieke

Hi Francis,
We do not have any experience with these bread makers but assume that if it is working OK for bread recipes it will also work for this pizza dough recipe. We think it will be worth it to give it a try.

Good luck with it.

Thanks for your help, Marieke. Will try this later this week.

Hello Lauren,
That sounds exciting and fun. We never freeze our pizza dough I must say, so no hand on experience, but I found some information for you that I think is very useful on freezing pizza dough and also on how to freeze topped pizzas:
www.thekitchn.com/how-t…ugh-178431
I think it could work very well, but maybe a test run is a good idea.
Good luck and fun with everything!
Marieke