Colorful Mixed Pizza
3-Hour Quick Dough

A vibrant, family-friendly mixed pizza featuring a reliable 3-hour quick dough, topped with fresh mozzarella, ham, bacon, bell peppers, onions, and sweet pineapple chunks.

Ingredients

• 237 g Molini Ambrosio type 00 flour
• 12 g fine cornmeal
• 1 g low-sugar dry yeast
• 6 g salt
• 187 g water
• as needed fresh mozzarella
• 3-5 slices American ham slices
• a little minced bacon
• a little bell pepper rings
• a little onion rings
• as needed pineapple chunks
• a little Parmesan cheese

Instructions

1. 1Open the Italian Pizza Flour

   

   Prepare the authentic imported Molini Ambrosio type 00 pizza flour, known for its rich wheat aroma and superior extensibility, which is essential for achieving the perfect pizza crust texture.

   Tip: Always use high-protein type 00 flour for authentic Neapolitan-style pizza crusts.
2. 2Measure and add flour and cornmeal

   

   Measure out the Italian imported Molini Ambrosio type 00 flour and fine cornmeal, then add them into a clean glass mixing bowl.

   Tip: Using authentic Italian type 00 flour provides a rich wheat aroma and great extensibility for the pizza dough.
3. 3Add dry yeast and salt

   

   Add low-sugar dry yeast and salt directly to the flour and cornmeal mixture inside the glass bowl.

   Tip: Keep the yeast separated from direct contact with pure salt when first measuring, though they will be whisked together.
4. 4Pour water into the dry ingredients

   

   Pour the required amount of water into the glass bowl containing the dry flour, cornmeal, yeast, and salt mixture.

   Tip: Pour the water gradually if needed, or all at once according to the recipe ratio, to begin hydrating the flour evenly.
5. 5Mix and knead the dough

   

   Use hands or a tool to knead and incorporate the ingredients inside the glass bowl until they come together into a shaggy dough.

   Tip: Ensure all dry pockets of flour at the bottom of the bowl are fully hydrated during this initial mixing phase.
6. 6Stretch and fold the dough

   

   After an initial rest, perform a stretch-and-fold process on the dough from four directions to build gluten strength.

   Tip: Gently pull up the edge of the dough, fold it over toward the center, and repeat for all four sides.
7. 7Divide the Fermented Dough

   

   Carefully tip the fermented dough out of the glass mixing bowl onto a clean, lightly oiled metal work surface, ready to be divided.

   Tip: Handle the dough gently to avoid deflating the air pockets built up during fermentation.
8. 8Shape the Dough Portions

   

   Take one portion of the divided dough and expertly round it into a smooth ball on the oiled surface to ensure even final proofing.

   Tip: Creating surface tension on the dough ball helps it rise uniformly and hold its shape.

Burn It Off

Frequently Asked Questions