Pizza dough: The greatest recipes for Italian pizza dough depend on using high-quality wheat flour, the proper amount of yeast, and the proper kneading and rising techniques. Check out my recipe for the ideal pizza crust.
This amount can be used to make two thin pizzas or one huge, thick one.
This is a basic recipe for savory yeast-dough baked goods. You may make focaccia, handmade pizza, wheat bread, breakfast buns, and yeast sticks using it.
Pizza crust ingredients:
- one glass of warm water,
- a quarter teaspoon of your preferred olive oil
- more than 2.5 cups of wheat flour, preferably 450 g of type 00*
- One flat teaspoon of dry yeast or fifteen grams of fresh yeast,
- one flat teaspoon of salt,
- one teaspoon of sugar
pizza crust
The glass holds 250 milliliters in capacity. The Italian word for very finely ground wheat flour is “tipo 00.” This kind of flour kneads better and gives the dough more elasticity because of its higher gluten concentration. The most comparable flours to cake-type wheat flour are those classified as 00, 400, and 450. Wheat flour type 550, or luxury flour, will also function. If you like, the pizza comes out rather thin.
In order to determine whether the dry yeast is active, you must first pour some warm water out of a glass. Next, add a teaspoon each of the sugar and flour from the recipe. Stir briefly and place in a warm location for 10 minutes.
Recipe for pizza dough
In a large bowl, combine all the ingredients. For ten to fifteen minutes, either by hand or in a mixer with a dough hook attached, knead the dough. It should come together into a little, spherical ball that totally separates from the bowl’s edges. It’s crucial to knead the dough for a longer period of time with this recipe.
The dough ball should be placed in a basin and covered with a moist cloth after 60 minutes. Usually, I pop the bowl of dough into an oven that has been slightly heated. After preheating the oven to 35 degrees, I switch off the heat and let the bowl of dough inside rise. An hour later, the dough ought to have tripled in volume.
Advice: You can use fresh yeast in place of dry yeast. Next, add roughly 15 grams of active, fresh yeast. For them, make the leaven ahead of time by mixing one tablespoon flour (made from the components listed), one flat teaspoon sugar (made from the ingredients indicated exclusively), and roughly thirty milliliters of warm water (poured from the ingredients for the dough).
After it’s smooth, lay it in a warm location for ten to twenty minutes and cover it with plastic wrap or a towel. The solution should start to foam and rise after this period of time. includes a high jumpsuit.
When this is finished, remove the dough and knead it on a surface dusted with flour for a few minutes. The dough can now be rolled out or stretched out for baked dishes like pizza, bread, rolls, and other items made with dry yeast.
Once the desired baked goods have been baked, give the dough another thirty minutes or so to rise.
How to prepare pizza in its most basic form:
If you plan to bake the dough into a pizza, stretch the dough into the desired shape (you can also roll it out) and let it rise for a further twenty minutes after the initial rise. The oven should then be preheated to at least 250 degrees.
After rising, the pizza dough is prepared for shaping.
Add your preferred toppings to the pizza, such as tomato sauce, shredded mozzarella cheese, and other toppings, while the oven is heating up. When the pizza is prepared, slide it into the middle rack of the oven and bake it approximately:
- thin dough, 10 to twelve minutes
- It takes 12 to 15 minutes to make the thick dough.
With this dough, you may build a very simple and well-liked pizza. You can sample some delectable pepperoni, margherita, and bianca pizzas.
Savor your meal!
