Pizza Dough
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Gastrotools
Recipes from professionals
Homemade pizza has become increasingly popular, and for good reason: Pizza is a sure winner in any home, and if you really want to, there's the opportunity to dive deep into a complicated process for an authentic Italian result.
Here you get a recipe that everyone can participate in and that works every time. The dough rises in the refrigerator, where it has time to develop flavor and gluten structure - and you can leave it in the fridge until you're ready to use it. The pizzas get a light and delicious crust with a juicy crumb.
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Servings
: 4
Pizza(s)
Ingredients
3
g
yeast
400
g
room temperature water
615
g
tipo 00 wheat flour
18
g
fine salt
Olive oil
Durum flour
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Instructions
Step 1/10
Dissolve the yeast in the water.
Step 2/10
Add the flour. Once all the flour is incorporated, add the salt.
Step 3/10
Knead the dough in a mixer on low speed for a couple of minutes. Increase the speed and knead the dough for 8-12 minutes, until it is smooth and supple.
Step 4/10
Grease a plastic container with olive oil, place the dough in it, and let it rise at room temperature for 2 hours.
Step 5/10
Refrigerate the dough for 12-24 hours.
Step 6/10
Turn the dough out onto a table lightly dusted with durum flour. Divide the dough into four equal pieces and shape them into balls. Let them rise for 1.5 hours covered on the table.
Step 7/10
Place a baking steel on a rack at the top of the oven one hour before the dough has finished rising. Turn the oven up to max.
Step 8/10
When the dough has finished rising, shape each ball into a pizza by pressing it down in the center and stretching it to the desired size. Make one pizza at a time.
Step 9/10
Top the pizzas with your favorite filling and bake them immediately on the hot baking steel. You can bake directly on the baking steel, but you can also bake on baking paper. If you bake on baking paper, it's a good idea to trim the baking paper so it doesn't burn in the hot oven.
Step 10/10
Remove the pizza from the oven when it has a crispy base and brown spots on the edge.
