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ITALIAN BASIC PIZZA DOUGH RECIPE

Dough is surely the heart of pizza. It characterizes it and makes it unique in the world and also in time.


Together with cooking, it can determine the good (or bad) success of a pizza.

Therefore it must be prepared and made well, with great care and passion, without ever being in a hurry to finish and without ever underestimating it.

 

 

Ingredients / Serves 4

 

  • 500 grams (1.1 pound) all-purpose flour plus more for dusting
  • 25 grams (1 ounce) fresh yeast
  • 3 tablespoons extra virgin olive oil
  • 300 ml (10 fluid ounces – 1 1/3 cup) warm water
  • 1 teaspoon granulated sugar, if you want
  • 2 pinches of salt

 

DIRECTIONS:

  • Place flour on a work surface. You can prepare your pizza dough in a bowl too.
  • – Make 2 wells, one larger and one smaller.
  • – Put olive oil into the large well and sugar (non necessary) and salt in the small one.
    The reason why I make two wells is that leavening will be optimal if, at the beginning, yeast does not come in contact with salt and sugar.
  • – Heat water, up to 15 (59°F) to 20°C (68°F). Do not let it warm up more because a higher temperature could seriously damage your live yeast.
  • Pour half of the water into a small bowl and dissolve fresh yeast.
    Then pour dissolved yeast with all its water into the large well.
  • – At this point draw in flour from the edge of the well, slowly, stirring and adding remaining warm water gradually, until a soft dough forms.
    Only at the last moment, you can also combine all ingredients of the second well.
  • – It’s difficult to say how much water you need. The quantity can vary every time. It depends on flour, temperature and other variables.
    You’ll sometimes have to add much more water or further flour if your dough is very sticky.
    But do not worry! You’ll become very expert in a short time. You only need to try a few times.
  • – Knead your dough, until soft, smooth and elastic, about 10 minutes.
    Remember there must not be any trace of dough on your fingers.
  • – Shape your dough into a ball, sprinkle its surface and the surface where you want to place it with flour.
    Cover with a napkin.
    Pizza dough must rest until it doubles in size, at least 2 hours.
    It must be put in a warm place, faraway from draughts.
    If the temperature is not sufficient, that is equal or less than 20°C (68°F), you can put a bowl full of hot water under the dish with your pizza dough.
    Another way is to put it in the oven with the pilot light lit.
  • – The experience has taught me that the ideal temperature for a good rise must be at least 23 (73.5°F) to 24°C (75.2°F).

 

 

 

 

NOTES:

I repeat here the concept that I have already explained in my introduction. Certainly, this is not the best method for making pizza dough.

I know very well this amount of yeast is high and the risk is pizza might have an unpleasant aftertaste of yeast.

In this way I also clarify my thinking with all people who disputed me heavily in the time.

I have been using sourdough for pizza dough for a long time getting from it enormous satisfaction but I also live in the real world and I have in mind the difficulties that many women have with insufficient time to put together meals if they work five days a week for a lot of hours. So this pizza dough may be a solution!

 

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