A Singaporean Mum

Ever since I entered my 40s, I’ve been going through a bit of a midlife crisis. You know how some people deal with it by picking up a new skill? Well, mine turned out to be making bread—and everything bread-related. If you’ve seen my previous videos, you’ll know I started with focaccia (and pretty much nailed it). Now, I’m onto my next “project” — pizzas!

I’ve been testing out different pizza recipes: one using my focaccia dough, another that was just meh, and finally this one — by far the best pizza I’ve ever made. So of course, I’m sharing the recipe with you! It uses a pre-ferment, has a few more steps, and is a bit more tedious… but hey, all the best things usually are, right?

P.S. Notice a new machine in the video (part 3)? The hubs finally gave me the green light to get an electric pizza oven! 🍕🔥

Here’s how I do it!

Ingredients (makes 4x 10” pizzas) | Shop my recipe on RedMart!

Poolish (pre-ferment)

150g bread flour

150g warm water

2g instant yeast

Dough (cold ferment 24–48 hours)

455g 00 flour (or bread flour)

225g warm water

15g salt

All of the poolish

Others & Toppings

Semolina Flour, for dusting

Parma Ham

Rocket

Pizza sauce

Shredded Mozzarella and Cheddar

Method

1. Make the poolish (Day 1 morning)

• In a bowl, mix together bread flour, water and instant yeast until smooth.

• Cover and leave at room temperature for 12 hours.

2. Make the dough (Day 1 evening)

• In a mixing bowl, mix poolish with the water until well combined.

• Add the 00 flour and salt.

• Using a kitchen mixer fitted with a dough hook, knead the dough for 1-2 mins, until no dry spots remain.

• Cover and rest for 1 hour (autolyse).

3. Strengthen the Dough

• Knead the dough in medium speed for ~10 mins.

• Cover the bowl and let the dough rise until nearly doubled (1 hour at room temp).

4. Divide & Shape

• After resting, divide dough into 4 portions.

• Shape each piece into a tight dough ball by folding the edges inward and pinching the seam underneath.

• Place parchment paper into 4 separate containers, lightly dust with flour.

• Place one dough ball into each container. Cover well.

• At this point, you can refrigerate the dough balls for 24–48 hours, or freeze them for later use.

5. Prepare for baking (Day 3 evening)

• Remove dough balls from fridge 1–2 hours before baking so they come to room temp.

Home Convection Oven:

• Place pizza stone on the highest rack of your convection oven.

• Preheat oven to its maximum temperature (~250ºC) for at least 45 minutes so the stone is fully heated.

Pizza Oven:

• Preheat pizza oven to its maximum temperature (~450ºC) for at least 30 minutes.

6. Bake

• On a lightly floured (use semolina flour) surface, stretch one dough ball into a 10” round.

Home Convection Oven:

• Place pizza dough on a pizza peel and slide pizza onto the hot stone.

• Bake for 2 minutes at max heat, until crust is puffed.

• Remove from oven and add toppings.

• Bake for another 4 mins until crust is golden with light char spots.

Pizza Oven:
• Place pizza dough with toppings on a pizza peel and slide pizza onto the hot stone.

• Bake at max heat for 3-4 minutes, until the crust puffs up. 

• Rotate the pizza halfway to ensure even cooking.

6. Serve

• Remove from oven, let rest 1 minute, then slice and serve hot.