Vida Recetas Editorial
Discover how to make a spectacular pizza with a ciabatta bread base. This pizza recipe is perfect for those looking for a crispy-on-the-outside, airy-on-the-inside texture, similar to authentic Neapolitan pizza. The secret lies in the poolish, a pre-fermentation that adds flavor and lightness to the dough. Although the dough is sticky, the final result is worth it. It's ideal for beginners who want to experiment with high-hydration doughs, as the kneading is simple and the resting does most of the work. Moreover, this base pairs well with any topping, from a classic margherita to bolder options. If you're looking for a homemade pizza with a bakery soul, this is your recipe.
Prep
240 min
Cook
15 min
Servings
4
Calories
350 kcal
We have to mix all the ingredients and we will get a sticky dough, which we have to let it rest until it doubles in size. It usually takes about 3 or 4 hours. It depends on the ambient temperature.
To make the dough, mix the flour, salt and baking powder. Add the poolish and water, mix everything well until you get a dough that will be quite sticky. To knead by hand, we must wet our hands with water and we will knead with circular movements inside the bowl itself. If you do it by machine it's much easier, you just have to notice that the dough peels off the walls but that it sticks to the bottom. We will knead for about 5 minutes.
Pour the dough with the help of a spatula dipped in water onto baking paper. Roll it out, grease the dough with extra virgin olive oil and cover with kitchen film. Leave about 45 minutes to an hour and add whatever ingredients you want.
In today's case, we made the base of tomato and cheese, onion and mushroom and half we put chistorra and the other half tuna. Bake at 210 ºC preheated on a baking stone for about 15 minutes.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 240 minutes and the cooking time is 15 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
