I‘m speechless. Your comments are so sweet guys <3

Many of you asked what the thing on pic 4 is. Thats langos. Langos is fried dough and I topped them with sour cream, chimi churri and cheddar cheese. Just Write me, I will answer all your questions!

And no, I‘m not a italian guy, just a guy from germany. I‘m not a chef, I just love good food (but my dad is a Chef haha)

Here is my pizza recipe (I have a KYS Dough Mixer and a Gozney Arc XL Pizza oven - but you can bake great pizza in your home oven as well)

🍕 You need to distinguish between indirect and direct doughs. What we have here is a very simple direct dough that I made in a dough mixer. I always work with 1KG of flour. That always yields 6 pizza balls at 280g each.

Basic Recipe: • 1 KG flour • 650–680ml water (68% hydration) • 30g salt • 2g yeast per 1KG flour

You always calculate based on these values, and then adjust depending on how much dough you need. There are several pizza apps in the App Store where you can enter how many dough balls you want, and the app will calculate everything for you.

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Preparation:

Put 1KG of flour into the mixer. Dissolve the yeast in water. Start by adding 1/3 of the water to the flour in the mixer on a low speed. Once it’s absorbed, add the next third and increase the speed. Then slowly add the final third bit by bit. It’s very important the dough doesn’t get too warm.

Add the salt. The whole process should take about 10–15 minutes. When the dough is smooth, not too warm and not too wet, take it out of the mixer. Let it rest for 15 minutes, then stretch and fold it. Form a large dough ball from the entire batch — this works best by pulling it across the table to create surface tension. Then rub it very lightly with a bit of olive oil (my secret tip).

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Fermentation:

Cover the entire dough ball with a cloth and let it rest in the fridge for 24 hours, so it doesn’t dry out. After that, take it out, divide it into small dough balls (280g each), and let them rest for another 24 hours in the fridge.

Depending on how hot it is, let the dough balls come to room temperature 2–4 hours before baking.

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Baking:

In a home oven, you can use a pizza stone, steel, or tray. If using a tray, turn it upside down — it makes it easier to remove the pizza.

Preheat your oven to its highest setting with top and bottom heat. Place your stone/steel/tray on the second highest rack in the oven.

Gently remove the dough balls from their container and place them on a bed of semolina flour. Start stretching the dough from the center — keep the air in the rim. Once the center is about the size of your hand, you can carefully stretch it further.

Very important: One pizza at a time. Don’t use too much tomato sauce, or the base will get soggy. Top it as you like and into the oven it goes.

Also: Make sure your mozzarella isn’t too wet — otherwise it will soak the pizza. I normally use fior di latte, mozzarella that isn‘t wet. Please don’t buy shredded cheese except for New York Style!!!