OHAH. THIS TASTES AMAZING !

400 grams of pizzamix makes for 2 pizzas of 400g (very large pizzas) or 3 normal-sized pizzas of 265g. In addition to the 400 grams of pizza mix, you will need:

385g lukewarm water
13g of salt
4g olive oil
And fresh yeast (see below based on planned proofing time)
Rice flour (for flouring tables and dough)

YEAST AMOUNT VS FERMENTATION (all measurements are based on fresh yeast).

24 hours of cold fermentation (the dough is set the night before: 2.5g of yeast (exactly!!! 3g is too much)
12 hours cold fermentation (the dough is made the same morning as it is to be eaten in the evening): 5g yeast
2 hours of "room fermentation" (the dough is made just before the pizza is to be cooked): 8-10g yeast

HOW TO PREPARE THE PIZZA DOUGH

Pour in the 385g of water (lukewarm) and dissolve the selected amount of yeast and then half the mix, let the machine run for 30 seconds and then pour in the other half of the mix. Just when the dough starts to come together, you can add the 13g of salt. The dough will change consistency quite a lot from first dry to then firmer and finally sticky - no more water is needed. Let the machine run for about 5 minutes. Then add the 4g of olive oil and leave on the machine for another two minutes. Done. Leave the dough to rest for 20 minutes (covered with a lid).

With oiled hands (with/without disposable plastic gloves) - take and weigh approx. 400g (or 3 pizzas of 265g) and shape into a ball (oiled surface). Place in plastic foil and roll like a popsicle and fold in the "ears". If it is to be cold-fermented, put it in the fridge (overnight/day) - otherwise leave it on the kitchen counter for the 2 hours it is supposed to proof. If it has been in the fridge - take the dough out an hour before you are going to bake the pizza, then it will be easier to shape.

HOW TO SHAPE THE PIZZA

The pizza is shaped with the hands (only a rolling pin is needed at the beginning if you absolutely want to - but preferably not) on a lightly floured table/surface (rice flour / sorghum - we mix rice flour and tapioca 50/50 ourselves for use in a normal oven, or rice flour / sorghum for use in a pizza oven that goes above 350 degrees C).

The dough is on the stickier side and therefore you need to flour the top as well. Also good to have a thin pizza peel that you run in under the pizza at regular intervals to get some flour under it and loosen it from the table surface (good way to also spin the dough around and get a more even shape). Leave a slightly thicker edge - it is possible to pull the dough gently and press down from the center out towards the edge, just like with regular pizza dough and thus get a good edge).

This dough should not be pre-baked. And not on parchment paper either. As long as the underside is floured well enough, the dough is super easy to handle.

Top with a little tomato sauce, mozzarella and anything else desired.

HOW TO BAKE THE PIZZA

REGULAR OVEN

Baked in oven under/with grill at 230 degrees (preferably 250 degrees if possible).

Remember that the pizza stone or pizza steel may be heated for an hour before the pizza is to be baked. We also put on the grill/broil a few minutes before baking the pizza to get an extra crispy bottom and top. You placed the pizza directly under the grill in the oven ("gap" of approx. 5-7cm to create the highest possible heat like a real pizza oven) regardless of the surface you are baking it on (stone/steel/tray).

It is a good idea to "spin" the pizza after half the time for a more even baking.

At 230 degrees, probably 5-7 minutes are needed
At 250 degrees about 4-5 minutes

PIZZA OVEN

If the pizza is made in a (wood-fired) pizza oven, it shouldn't be placed too close to the flames/fire as it burns easily. Here you have to spin quite often - so don't look away :-) Pizza oven (400 degrees) approx. 2-3 minutes

MORE TIPS FOR A PIZZA TO DIE FOR

Feel free to use a Kitchen Aid / Ankersrum / Electrolux – something with a dough hook or ”blade".
The dough is easier to handle with a dough scraper or smaller pizza peel to ”push in" some rice flour underneath when shaping the pizza.
Best baked in a pizza oven. But in a regular oven, preferably on a pizza stone or pizza steel. Placed regardless of the surface directly under the grill in the oven ("gap" of approx. 5-7cm). Good to "spin" around the pizza after half the time. On outdoor grill only with pizza steel & indirect heat.
Get a pizza peel to move the pizza more easily. Remember to flour the shovel before driving it under the pizza.
The best tomato sauce is to buy canned San Marzano tomatoes - let some of the "tomato water" drain off and mix the tomatoes together. No spices or anything needed. But don't add too much tomato sauce.
Cut or tear the mozzarella into small pieces/slices and let it drain a bit before putting it on the pizza (preferably 1 hour in the fridge) - then it won't run so much on the pizza.
PS. You can freeze the dough for up to 3 months. Make the dough according to the recipe, including fermentation. Freeze either as a dough ball, or flatten as a finished pizza base. Thaw it by putting it in the fridge at least 12 hours before you need to bake the pizza. And then out of the fridge 1 hour before. You can also thaw it by placing the dough in a plastic bag and thaw it in a cold water bath for 2-3 hours.