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Sebastiano Minniti is one of the best pizzaioli in the world.

Born in Sicily, he has won numerous international competitions around the world and led the German national pizza team as captain at this year's Pizza World Cup in Parma.

Over 1000 pizza makers from all over the world compete there every year in their art.

We visited Sebastiano in his pizzeria (A'Magica in Berlin), where he showed us how it really works with pizzas.

You can see that in the video above.

Here Sebastiano wrote down two recipes (a shorter one and a longer one) for preparing the pizza dough.

I. "Pizza dough for at home" (short):

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1 kg flour (type 405)


flour for dusting


650 ml water


3–4 g fresh baker's yeast


25 g salt (preferably fine sea salt


25 ml olive oil

Let rise for 8-10 hours at room temperature.

II. "Pizza dough for at home" (long - in two phases):

1st phase

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650 g flour (type 550)


650 ml water


2 g fresh baker's yeast

Let ripen in the refrigerator at 4 degrees for 12-16 hours.

2nd phase

350 g flour (type 550)


1 g fresh baker's yeast


25 g salt (preferably fine sea salt)


10 ml olive oil

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Let rise for 6-8 hours at room temperature.

The colleagues from WELT Food will show you how to knead the dough:

This is how pizza dough works

Yeast dough is one of the fearful dishes of many after-work cooks.

But with a few simple ingredients and movements, nothing stands in the way of home-made pizza and the ready-made pizza can stay in the freezer.

Source: WORLD

Sebastiano's tips for preparation:

  • Place the dough on a lot of flour and press inside out

  • Never press the edge

  • Turn the dough in a circle with the outside of your hand

    (additional

    tip

    : form a small

    mountain of flour


    and place the dough in the middle)

  • Set the oven to maximum temperature (max. 300 degrees)

  • Drain the mozzarella in a colander for ten minutes beforehand

  • The tomato polpa: The cryptic numbers on the lids of the packaging reveal when the tomatoes were harvested.

    The best days for this are between numbers 190 and 250

This is what it looks like on a can, for example.

Source: Sebastiano Minniti / Su

  • Topping shouldn't weigh more than twice the batter

  • Rotate the pizza once while it is baking

  • Add the mozzarella after baking for 5 minutes

  • Seasoning and oil at the end

  • Quality feature: bubbles in the dough

Buon Appetito!

And finally tell us:

This article first appeared in April 2019.