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#vienna #viennafood #foodguide #wien #viennataster #wienliebe #essenwien #pizzadiscovolante #viennapizza #igersvienna #prontovolante #discovolante #1060wien #viennaprontovolante #wienisst #foodblogger #pizzanapoletana #viennafoodblog #foodblogvienna #pizzavienna #bestpizzavienna #viennafoodie #italianfoodvienna #dinnervienna #pizzalove #foodspotsvienna #foodspotwien #viennafoodguide #foodblog #wienliebe  pizza disco volante  Pizza Disco Volante Recipe Guide

  Disco Volante

Print Recipe Pin Recipe
Course Appetizer, Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Large mixing bowl, whisk, measuring cups, pizza stone or baking sheet, rolling pin, parchment paper, pizza cutter (optional)

Ingredients
  

  • Ingredients
  • For the Pizza Dough
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon active dry yeast
  • ¾ cup warm water 110°F / 43°C
  • 1 tablespoon olive oil
  • For the Toppings
  • ½ cup tomato sauce
  • 1 cup shredded mozzarella cheese
  • ¼ cup freshly grated Parmesan cheese
  • Fresh basil leaves for garnish
  • Salt and pepper to taste
  • Optional: Extra toppings like sliced olives, cherry tomatoes, arugula, or thinly sliced red onion

Instructions
 

  • Method
  • Step 1: Make the Dough
  • In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
  • In a large mixing bowl, mix the flour and salt.
  • Pour the yeast mixture and olive oil into the flour mixture, stirring with a spoon or your hands until the dough comes together.
  • Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise for about 1 hour in a warm place until it doubles in size.
  • Step 2: Shape the Dough into "Disco Volante" (Flying Saucer) Pizzas
  • Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
  • Punch down the risen dough and divide it into four equal pieces.
  • Roll each piece into a ball, then flatten it with your hands or a rolling pin into a thin, round disc about 8 inches in diameter, making sure the edges are slightly thicker than the center for a classic pizza shape.
  • Place each pizza disc on a piece of parchment paper.
  • Step 3: Add Toppings
  • Spoon a thin layer of tomato sauce onto each pizza disc, leaving about ½ inch of the edges uncovered.
  • Sprinkle the mozzarella and Parmesan cheese evenly over each pizza.
  • Season with a little salt and pepper to taste, then add any additional toppings you’d like.
  • Step 4: Bake the Pizza
  • Carefully transfer each pizza on its parchment paper to the preheated pizza stone or baking sheet.
  • Bake for about 8-10 minutes, or until the crust is golden brown and the cheese is bubbling.
  • Remove the pizzas from the oven and allow them to cool slightly. Garnish with fresh basil leaves before serving.
  • Variations and Tips
  • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free pizza flour blend for a gluten-free crust.
  • Vegan Option: Use dairy-free cheese or skip the cheese and add extra vegetables or vegan toppings.
  • Thin vs. Thick Crust: For a thinner, crisper crust, roll the dough extra thin. If you prefer a thicker, more traditional crust, let the rolled-out dough sit for 10-15 minutes to rise slightly before baking.
  • Extra Flavor Boost: Sprinkle garlic powder or Italian herbs on the crust edges before baking for an added flavor dimension.