<?xml version='1.0' encoding='UTF-8' standalone='yes' ?><recipes><recipe id="448fc470-94bb-450a-9afe-a9fb1da733ac" dateModified="1773968408361"><title>Homemade Pizza</title><description>Homemade pizza without an oven. In this modified version of the recipe, we skip the oven and go straight to using a cast-iron skillet and blow torch to make our pizza.</description><imageUrl>https://adisasta.com/MyRecipe/Pizza_2025/Pizza_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop</imageUrl><prepTime>2h 30m</prepTime><cookTime>30m</cookTime><servings>4</servings><categoryId>1</categoryId><scaleFactor>1.0</scaleFactor><youtubeVideoId>1DWHnkSwD48&amp;t=919</youtubeVideoId><ingredientSections><section title="Tangzhong "><ingredient name="Bread Flour" amount="60" bakerPercentage="20.0%" /><ingredient name="Boiling Water" amount="120" bakerPercentage="40.0%" extraLiquidPercentage="100.0" /></section><section title="Poolish"><ingredient name="Bread Flour" amount="60" bakerPercentage="20.0%" /><ingredient name="Water" amount="60" bakerPercentage="20.0%" extraLiquidPercentage="100.0" /><ingredient name="Instant Yeast" amount="0.6" bakerPercentage="0.2%" /></section><section title="Main Dough"><ingredient name="All of the tangzhong " amount="" bakerPercentage="0.0%" /><ingredient name="All of the poolish" amount="" bakerPercentage="0.0%" /><ingredient name="Bread Flour" amount="180" bakerPercentage="60.0%" /><ingredient name="Salt" amount="6" bakerPercentage="2.0%" /><ingredient name="Water" amount="40" bakerPercentage="13.3%" extraLiquidPercentage="100.0" /></section><section title="Topping and Dusting "><ingredient name="Tomato Sauces" amount="" bakerPercentage="0.0%" /><ingredient name="Mozzarella Cheese " amount="" bakerPercentage="0.0%" /><ingredient name="Semolina Flour for dusting" amount="" bakerPercentage="0.0%" /></section></ingredientSections><instructions><step text="Day One: Prepare the Tangzhong and poolish." extraInfo="It is highly recommended to make these the day before you prepare your pizza dough." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/tangzhong_poolish_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Poolish: Mix the flour and yeast with chopsticks, then add all the water." extraInfo="Mixing the flour and instant yeast first helps the yeast survive rehydration." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/poolish_1_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Keep mixing until everything is well combined." extraInfo="A spatula would also work here, but chopsticks are seriously the most convenient tool to use for this step. They're also really convenient to clean off, which is a plus." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/poolish_2_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="This poolish shouldn't take too long to mix together. It's basically done after a minute of mixing. " extraImage="https://adisasta.com/MyRecipe/Pizza_2025/poolish_3_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Leave the poolish to ferment for about an hour, then let it rest in the fridge overnight." extraInfo="These timings are based on a room temperature of 27°C; if your kitchen is cooler, give the poolish some extra time on the counter before moving it to the fridge." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/poolish_4_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Tangzhong: Place a bowl on a scale and pour in the boiling water. Immediately add the flour." extraInfo="This recipe is made in an ambient room temperature of 27°C. If your workspace is cooler, pre-warm the mixing bowl first to prevent the boiling water from losing heat too rapidly. Pour a small amount of extra boiling water into the bowl, swirl it to heat the surface, and discard it. Now," extraImage="https://adisasta.com/MyRecipe/Pizza_2025/tangzhong_1_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Mix this with a spatula until it's homogeneous and well combined." extraInfo="The most important step in making Tangzhong is to make sure there's enough heat and water for the starch in the flour to gelatinize, we've made sure that there's enough water by measuring it so we're more concerned with the heat. We want to make sure to add in the flour while the water is as hot as possible." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/tangzhong_2_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once you see all the flour combined into the hot water, it's done." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/tangzhong_3_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Cover the bowl, let it cool to room temperature." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/tangzhong_4_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Transferring it to the refrigerator for an overnight rest." extraInfo="Tangzhong can be made a few hours ahead, but resting it overnight yields the best flavor" extraImage="https://adisasta.com/MyRecipe/Pizza_2025/tangzhong_5_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="The next day. Prepare the main dough." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/mise_en_place_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Add all the Tangzhong into the mixing bowl, then pour in about three-quarters of the water." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_1_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Mix the Tangzhong into the water, breaking up any large pieces." extraInfo="This step is simple but super important, please make sure to really break up the Tangzhong here with the spatula, take all the time you need, because if any of these lumps make their way into the main dough, they're really hard to get rid of." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_2_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="When the Tangzhong has been pretty much mixed into the water, add in the salt." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_3_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Mix it in with a spatula, and when it's roughly combined, add all of the flour into the bowl." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_4_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="This is basically our first stage of mixing, so just knead and combine the flour, Tangzhong, and water as best as you can. Give it about 1 to 2 minutes of work." timerDurationMinutes="2" extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_5_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="After that, add the poolish along with the remaining water." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_6_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Combine everything, kneading the dough or folding in the poolish as needed. Continue this for about 5 to 6 minutes." timerDurationMinutes="6" extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_6a_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="The dough will be quite messy and slippery at first, but don't worry—it will come together." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_7_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Eventually, the dough will become a homogeneous mass as it comes together." extraInfo="Don't worry about hitting full gluten development at this stage. It’s much more about making sure everything is well incorporated." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_8_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Cover the bowl, and leave the dough to rest for 20 minutes." timerDurationMinutes="20" extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_9_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="First round of stretch and folds. Prepare a bowl of water by the side to dip your hands into to prevent sticking." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_10_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Lift one side of the dough, stretch it upward, and fold it back toward the center. Repeat this on all four sides of the dough." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_11_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Cover the bowl again and let the dough rest for another 20 minutes." timerDurationMinutes="20" extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_12_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once that 20-minute rest is up, give the dough another set of folds just like the last one." extraInfo="You should notice that the dough is more taut, it's stronger than before, and it should look somewhat smoother. " extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_13_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="The gluten network should be well developed at this point, and we can make sure of that by doing a very quick windowpane test. The dough stretches out well—you can even see light passing through it." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_14_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Cover the bowl again. Let the dough ferment for 40 minutes or until doubled." extraInfo="If your kitchen temperature is lower than 27°C, you may need to let the dough ferment for a bit longer." timerDurationMinutes="40" extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_15_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once the time is up, generously dust your work surface with bread flour to prevent the dough from sticking during shaping." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_16_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Gently turn out the dough, using a scraper to help detach any sticky bits from the bowl." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_17_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Divide this dough into 4 equal pieces, using a scale to make sure they're all the same size." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_18_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="When all the pieces are equal, take one piece and pull the edges in, going around it, until it forms a little lump. " extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_19_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Then pick up the dough and round it into a ball by tucking the sides down into the center. The smooth taut side of the ball should stay facing up as you do this." extraInfo="It's important that you get a pretty taut surface on top of the dough ball, it should be smooth and thin, you'll be able to feel it in your palm." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_20_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Place the dough ball aside and continue with the rest of the dough." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/main_dough_21_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="When the last dough ball has been made, cover them and then leave them to relax for at least an hour. The dough balls really need the time to relax, otherwise it'll take a lot of effort to stretch them out." extraInfo="At this stage, you can store the dough in the fridge for a few days. This way, you can have pizza on your own schedule." timerDurationMinutes="60" extraImage="https://adisasta.com/MyRecipe/Pizza_2025/cover_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="While the timer winds down, let's preheat a cast iron skillet to 250°C for our pizza." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/skillet_preheat_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once the time is up, generously dust your work surface with flour or semolina." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/dusting_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Flip the dough onto the floured work surface. Coat both sides of the dough with flour, then gently stretch it out by using your fingertips to press and spread it." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/spread_out_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Leaving a bit of the dough around the circumference untouched to serve as the crust, the cornicione." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/crust_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Continue to stretch the dough out with this method. When it's wide enough, you can also use your knuckles to stretch it out by letting it hang from your hands. " extraInfo="If you're having trouble stretching it out, then you can put the dough down for a minute and then come back to stretch it out again. Just remember to work gently on the dough, so that it doesn't tear or rip apart. " extraImage="https://adisasta.com/MyRecipe/Pizza_2025/knuckle_pizza_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="To get a thin crust pizza, you need to stretch the dough out by quite a bit, you should be able to see light through the pizza." extraInfo="If you want a thicker crust, you don't have to go so thin. Although you might need to lengthen the baking time by a little bit." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/pizza_wp_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Once the dough is fully stretched and round, transfer it to a pizza peel or wooden board—any surface that allows you to easily slide the pizza off later.&#10;" extraImage="https://adisasta.com/MyRecipe/Pizza_2025/dough_peel_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="For the topping, we’re going with a classic Margherita style, using tomato sauce and fresh mozzarella cheese." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/dough_sauce_cheese_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Slide it into the preheated skillet." extraImage="https://adisasta.com/MyRecipe/Pizza_2025/topping_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="Turn the stove heat to medium-low. Using a blowtorch in a circular motion, torch the surface of the pizza for about 3-4 minutes." timerDurationMinutes="4" extraImage="https://adisasta.com/MyRecipe/Pizza_2025/torch_pizza_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /><step text="And it's done!" extraImage="https://adisasta.com/MyRecipe/Pizza_2025/Pizza_done_2k.jpg?q=80&amp;w=2070&amp;auto=format&amp;fit=crop" /></instructions></recipe></recipes>