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I made three identical pizza doughs and baked each one differently. The result is surprising: it changes the appearance, the texture, and the flavor. We'll start with a simple pizza dough recipe: no imported flour or complicated processes. Then we'll understand the importance of the oven, baking the pizzas in three different ways: on a regular baking sheet, using a baking stone with a gratin rack, and finally in a pizza oven.

🛒 UTENSILS AND SUPPLIES

Fatto FE12 Oven (use coupon code AMOPAOCASEIRO)
https://amopaocaseiro.com.br/link/for...

500 ml Jar with Lid
https://amopaocaseiro.com.br/link/pot...

Refractory Stone
https://amopaocaseiro.com.br/link/ped...

📝 INGREDIENTS

Dough:
500 g (4 cups) all-purpose flour
10 g (½ tablespoon) salt
5 g (½ tablespoon) instant dry yeast
325 ml (1 ⅓ cup) water
Olive oil (for greasing the jars)

To roll out the dough:
Semolina flour or a blend of wheat flour and fine cornmeal

🔢 YIELD: 3 medium pizzas (30 cm)
⏰ TIME: 30 min (handling) / 3 to 4 hours (total)

🍕 Pizza Dough Calculator
https://academy.fattoforno.com.br/cal...

🔖 CHAPTERS

00:00 Introduction
00:33 Mixing the ingredients
01:40 Kneading
02:07 Calculating the dough
02:24 Shaping
02:55 Proofing
03:56 Rolling the disc
04:44 Method 1: Simple baking sheet
05:20 Method 2: Refractory stone
06:10 Method 3: Pizza oven
07:32 Final comparison
09:02 Use the coupon AMOPAOCASEIRO

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