Professional bakers rely on weight rather than volume when making bread doughs and pizza doughs, and it's worth adopting this practice at home, too. You can find kitchen scales at any houseware shop and there are many different models available, including digital ones, for not much money. If you don't have a scale, you'll need to convert the weights here into volume before you begin measuring out the ingredients for the dough.
- 200 wheat flour (grs of, type 65)
- 100 lukewarm water (grs of)
- 25 olive oil (grs of)
- 1 baker's yeast (pack of dry, 4.6 grs)
- 1 pinch salt
- tomato sauce (or ketchup to taste)
- grated cheese (to taste)
- 1/2 green pepper (roasted and cut into strips)
- 1/2 red pepper (roasted and cut into strips)
- 75 bacon cubes (grs of)
- 1 handful cherry tomatoes (cut in the middle)
- fresh basil leaves
- Put a large bowl on a digital scale, mix the water, the olive oil and the salt.
- Press "tare" and it goes back to zero, so it is very simple to weight all the ingredients and using only one bowl.
- Then add the flour and the yeast.
- Knead until it peels off from the hands and form a ball.
- Tap the bowl with cling film or a large cloth and allow to ferment in a dry, warm place until it doubles the volume.
- Sprinkle the workbench with flour.
- If necessary sprinkle some dough with flour and kneading go with the rolling pin, as thin as they wish.
- Put the board in the oven, lined with parchment paper before inserting the filling.
- To fill just brush with the tomato paste (or ketchup), grated cheese, peppers and bacon.
- Go to the pre-heated oven at 420ºF, about 20/25 minutes. Halfway through cooking add the cherry tomatoes.
- Serve with fresh basil leaves.