Homemade Sheet Pan Pizza by Davide Civitiello 

After many episodes dedicated to Neapolitan pizza, for the release of his brand new book Davide Civitiello shares with us the recipe of the baking trey pizza. Starting from an 80% hydration dough with a "biga" (indirect method), the master pizza maker creates two crispy and colorful pizzas designed for the home oven: a classic and delicious white pizza, and the "baciata" (kissed) one, made up of two overlapping doughs, ideal to be stuffed, typical of Rome.
INGREDIENTS
X 1 baciata + 1 teglia
Sheet-pan 40x30cm
For the biga
Strong flour 500 g
Water 250 ml
Active dry yeast 5 g (fresh brewer's yeast 10g)
Per l’impasto
All the biga
Strong flour 500 g
Salt 25 g
Acqua 550 ml
Active dry yeast 5 g (optional)
EVO Oil 50 ml
In collaboration with Mulino Caputo www.mulinocapu...
Discover the book "Homemade pizza" by Davide Civitiello: shop.vertical....
Watch all the videos by Davide Civitiello on ItaliaSquisita: • Pizza napoletana fatta...
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