This is how we make Argentinian pizza at home! it’s not the pizzeria recipe (called “pizza al molde”), but it’s better than what you’ll find in most restaurants, and the true “pizza al molde” isn’t for everyone either. I think this one is better for the average outlander.
- yields roughly 4-7 pizzas depending on the size of your pizza pans
Closest photos I could find on the internet:
- preheat the oven at 230° or more
- dough: 1kg flour, 600ml water, some sunflower oil say 2 spoonfuls, a pinch of salt, a pinch of sugar, and a cube of yeast.
- sauce: can of tomato puree, sunflower oil, a pinch of salt, garlic to taste, oregano, paprika, ground pepper (if you like it a bit spicy)
- baking: mozzarella cheese (we use “queso fresco” instead, but I presume that’ll be hard for you to come by), oven, pizza pan(s), mixbowl, measuring container, spoon
- put some barely warm water in some tube like a measuring thing, to maximize yeast
- cut the yeast to little bits and put it in the tube
- mix the yeast well with a knife or something, and let it rest for a little bit
- spread some flour on a table
- drop the rest of the flour on the table
- add the salt and sugar
- ground it a bit so that the salt doesn’t kill the yeast later
- make a “volcano” shape
- add the sunflower oil
- drop a bit of the yeast mix in the middle
- take some of the flour from the outside of the volcano and drop it in the middle so that it starts mixing
- goto mix while you have liquid left
// if the dough is too wet, add more flour as a fix. if the dough is too dry, add more barely warm water.
- mix it some more until it’s a uniform shape. you can mix as much as you want and use some force so that it gets crunchy.
- put it in a bowl where the entire dough fits without overflowing
- cover the bowl with 1-2 dishtowels, make sure air can’t escape. you can use film if you prefer. if you want to go for the kill, you can put the film and the dishtowels on top. you can place the mixbowl near the oven so that it’s warmer, this helps the yeast work.
- leave it alone for a while, at least half an hour. it should raise near the top, but don’t worry too much if it doesn’t. it just means it’ll be a bit less crunchy.
- take a can of tomato sauce and put it in a bowl
- mix in the other sauce ingredients to taste.
- take a pizza pan and put some of dough on it
- using your fingers, stretch the dough until it fits the pan // try and make it as short in height as possible
- after stretching the dough, add sauce covering it completely
- place the pizza pan into the oven
- when you think it’s ready open the oven, and check using a spatula whether the pizza is solid or not.
- if you think it’s not solid, then keep it in the oven a bit longer.
- add cheese
- put it back in the oven
- wait until the cheese takes a golden color
- take it out of the oven
- optional: you can add toppings like tomato slices, chorizo slices, oregano, or ground pepper
- eat fast! 🍕⚡
- stack them somewhere dry
- next morning you can put them in a freezer bag and into the freezer
// you can take the exact same steps in baking (not to freeze) to bake these later