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Recipe for traybake pizza or Italian focaccia: professional dough

Recipes

This recipe is an excellent base for making traybake pizza and focaccia according to the true Italian tradition. In our video-recipe, that you will find below, you can follow the procedure step by step.

Traybake pizza and focaccia are variations on one of the best known dishes in the world and one of the symbols of Italy the world over: the “classic” pizza.

The procedure we propose can be easily adapted to home baking by following the appropriate indications provided in the recipe.

To make the recipe for traybake pizza or focaccia we recommend using one of our professional pizza flours top quality products designed for both professionals and pizza lovers alike. For the latter, we refer you to the bottom of the recipe for information on our flour available in small quantities.

 

Italian traybake pizza dough: the ingredients

Here are the ingredients for making traybake pizza:

  • Caprì 250 flour: 10kg.
  • Water: 5.5l. (or 55% of the total weight of flour)
  • Fresh Brewer’s Yeast: 200g (or 2% of the total weight of flour)
  • Malt: 100g. (or 1% of the total weight of flour)
  • Salt: 180g. (or 1.8% of the total weight of flour)
  • Extra Virgin Olive Oil: 500g. (or 5% of the total weight of flour)

 

Italian traybake pizza dough: how to make it

  • Mix the flour, 2/3 of the water, the yeast, the malt and the oil in a mixer for 5 minutes at the lowest speed.
  • Add the salt and the rest of the water and mix for a further 6 minutes on the second speed.
  • Leave the dough to rest for 15-20 minutes in a covered plastic container of adequate size.
  • After proving, cut the dough and form into not too narrow ovals and oil their surfaces. We recommend a weight of 1300g. for 60x40cm. trays and 1600g. for 60x60cm. trays.
  • Cover the forms and leave them to rest for a further 20 minutes.
  • Roll the forms to a thickness of 8-10 mm. For preparation at home, or if you do not have a rolling machine, roll the dough out by hand, taking care not to tear it.
  • Grease the baking trays with a brush, lay the freshly rolled dough on the trays and let it rest for a further 30 minutes.
  • After resting, turn the dough over and spread it evenly over the tray right up to the edges, leaving no part uncovered. If the dough still tends to shrink, allow it to rest for as long as necessary to fill the tray completely.
  • Leave to rise for 60 min at 32°C and 70% relative humidity. The dough is ready when the it sticks slightly to the fingers. For home baking, the focaccia can be proved, covered with cling film, in the tray for 1.5-2 hours, depending on the ambient temperature.

The toppings should be added before baking, with the exception of the mozzarella, which should be added halfway through cooking.

  • Bake the trays at 235 – 240°C for about 18 minutes. When cooked, immediately remove the focaccia from the pan and sprinkle the edges and parts not covered by the topping with an emulsion of water and oil to make the crust more shiny.

 

The video-recipe for traybake pizza using the direct method

Do you want to make this recipe?

You can make a professional Italian traybake pizza with our Caprì 250, that is also available in small quantities at our online shop.

Are you a pizza professional?

Contact us to find out more about our flour and to request a free trial sample.