Traditional recipes

Pizza dough

Pizza dough


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Pizza dough recipe by of 28-04-2007 [Updated on 20-07-2020]

The pizza dough is a preparation based on flour, water, yeast, salt and oil. This is my very personal recipe for making homemade pizza dough, obviously it is different from the Neapolitan Pizza recipe which is instead cooked in a wood oven as there is the addition of oil and sugar, but I guarantee you that it has an excellent yield.
I am very fond of this recipe, after all Pizza is the first thing I tried to make in the kitchen alone, certainly at the beginning it was not the top, but gradually I managed to improve myself and make an excellent dough also having the approval of my grandmother, she is in the family the masta of pizza;)
In any case, after numerous attempts and change of doses, for now this is the recipe that I use, every week in a simple way, I mix in the morning and then bake the pizzas in the evening thus obtaining a long leavening and a highly digestible dough. With this dose of pizza dough you can prepare pizzas for about 5/6 people and use all the toppings you want.

Method

How to make pizza dough

Arrange the flours in a fountain on a pastry board or, for convenience, start working in a large bowl
A little at a time pour the water at a temperature with dissolved yeast and sugar inside. If you use dry yeast instead, mix it with the flours and then add the water and sugar

Start working the mixture as you pour in the water, gradually incorporating the flour.
When the dough is workable, add 2 tablespoons of olive oil and a tablespoon of salt.

It takes about 20 minutes to knead the pizza dough to get a nice soft dough.

You will need to get a soft and elastic and perfectly strung dough.

Transfer the pizza dough to a lightly floured surface, then knead it for a few more minutes. Give it a round shape, cover with a bowl and let the dough rest for 30 minutes

Divide the pizza dough into 4 balls if you want to make pizza in a pan or 6 of about 250 grams if you want to make round pizzas and arrange them on a canocaccio sprinkled with flour.

Cover with a cloth and leave to rise for 6/8 hours in a place away from drafts.

And here is the leavened pizza dough ready to be rolled out in the pan and baked. See here how to roll out the pizza


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