Czelli recipe · Pizza
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Airy pizza with a crispy crust
No ratings yet — be the first!For the renewed Czelli C5 Pizza Flour we have brought an easy-to-follow pizza recipe that lets you make an airy-edged dough at home — crisp on the outside, light on the inside. Baked at a high temperature, you get a truly spectacular, blistered rim and a crispy result.
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- Serves
- 3 pizzas
- Baking
- 430 °C
- Baking time
- 1.5 min (in a pizza oven); resting at room temperature 2–4 hours
Method
6 steps- Kneading. Put the Czelli C5 Pizza Flour and ¾ of the water into the mixing bowl, then add the yeast. If you use a mixer, knead on the slowest speed for the first 3 minutes, then on medium for 10–12 minutes.
- Adding water, salt and olive oil. When the dough starts to come together, slowly trickle in the rest of the water. Then gradually work in the salt. Once the salt is mixed in, slowly drizzle in the olive oil as well, and knead the dough until completely smooth.
- Shaping into balls and resting. Divide the finished dough into three equal pieces of about 280–290 g and shape each into a ball. Place the dough balls in small airtight containers and put them in the fridge for a few hours or even overnight.
- Warming to room temperature. Take the dough balls out of the fridge before baking and let them rest at room temperature for about 2–4 hours.
- Stretching and topping. Turn the dough out onto strudel flour — or a mix of plain flour and semolina. Working from the centre outwards, press the air towards the edges to form the characteristic cornicione. Leave a rim of about 1–1.5 cm where you do not press out the air. Do not use a rolling pin. Top the hand-stretched dough as you like.
- Baking. Bake the pizza immediately after topping. In a pizza oven, about 1.5 minutes at around 430 °C is enough. In a conventional oven, use the highest possible temperature, ideally on a preheated baking stone or steel. It is perfect when the dough blisters nicely, the edge turns golden brown and the base is crispy.
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