Homemade Pizza 🍕

Updated: May 13, 2020



Difficulty: Medium

Preparation: 2 Hours

Cooking: 30 Minutes




Ingredients for two pizza🍕dough:


All Purpose Flour or 00 Flour 500 gr

Room temperature water 300 ml

Extra virgin olive oil 35 g

Salt up to 10 g

Fresh brewer's yeast (or 1.5-2 g if dry) 5 g

Preparation:


To prepare the pizza dough, you can choose to mix everything by hand, but if you prefer to use the mixer you can follow the same procedures, using the hook at medium-low speed. Start by pouring the yeast into the water at room temperature and dissolve it well.

Continue by pouring the flour into a container.


Then pour the water a little at a time, the ideal water temperature is 25 °.

When you have poured half the liquid, you can also add salt and continue mixing and adding the water a little at a time, until a homogeneous mixture is obtained.


At this point you can add the oil, also this poured a little at a time while continuing to mix. Finally transfer the dough on the work surface and work it with your hands

until it is smooth and homogeneous.

Once you have a nice smooth dough, let it rest on the work surface for about ten minutes, covering it with bowl or an humid cloth. Once rested, give it a small fold: imagine that the sphere is divided into 4 , take the end of each one, pull it gently and fold it towards the center, then give it the shape of a sphere.

Transfer the dough thus formed into a bowl, cover with cling film and leave to rise.


For convenience, you can put the bowl in the oven with the light on, so that the inside will reach a temperature of 28 °, ideal for leavening; alternatively you can also keep the bowl in a warm place.

The times are approximate since each dough, the temperature and the weather conditions influence the rising: on average the dough should take 2 hours to double in volume.


Once the leavening time has elapsed, the dough will be nice swollen, then transfer it to the worktop and divide it in half with a tarot. If needed, you can lightly flour the worktop.


Go back to giving a fold to the dough, as you did before rising, then turn it over and proceed with the pirling: pirling the dough means making it turn with your hands on the worktop surface, bringing it towards you and then moving it away repeatedly until you get a smooth and regular sphere.


Transfer the two doughs to a tray and let them rest for half an hour, always covered with plastic wrap or with an humid cloth before you can roll the pizza dough and season it as you wish!

On mine, tomato 🍅 sauce, mozzarella, ham, olive oil, salt and origano.


Enjoy & Share it!



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