Recipe for 3 to 4 per.
This is the easiest and quickest way to make it’s own pizza dough from scratch. With only 4 ingredients, 10 minutes of kneading, and 1 to 2 hours of raising, you will have the best home made pizza.
Ingredients:
o 500 gr all-purpose flour
o 8 gr dried yeast (you can put 10 gr)
o 1 tsp sugar
o 1 +1/2 tsp salt
o 330 ml Lukewarm water (NOT TOO HOT OR BOILED, gently test it with your fingers when it’s slightly warm it’s perfect for the yeast)
o 2 tbsp extra virgin olive oil
o Extra fine semolina or flour to dust
Instructions:
1 - In your stand mixer, add the dried yeast, sugar, flour, salt, olive oil then pour the warm water (If you don’t have a stand mixer you can use a large bowl and mix ingredients together with a wooden spoon, until a dough starts to appear then follow the next step);
2 - If you’re using a stand mixer, kneading should take you about 5 minutes. If you are using your hands, pour the water, mix the ingredients with a wooden spoon until a dough starts to form, then turn the dough out into a floured surface and knead for about 10 minutes (Tip: Cover your hands in flour to avoid it from sticking). It might seem like your dough is too wet and sticky, but don’t worry, that’s how we want it!
3 - Once you’re done kneading your dough, transfer it back to your bowl if you’ve used your hands to knead it and cover it with a clean kitchen towel. Allow the dough to rise in a warm area for about 90 minutes or until it doubles in size;
4 - Pre-heat your oven to 200°C - 400°F, allow it to heat;
5 - Shape your dough, roll out one ball at a time (with this dough I make 4 balls) on a lightly floured surface (I use fine semolina this gives the pizza extra crust at baking), transfer your pizza into your baking sheet, top with your favourite toppings, bake and enjoy .
Tips and Notes:
All-purpose flour may be substituted by 00 type flour or bread flour.
If you have a pizza dough left, you can freeze it up to 3 months.
Be careful to put your salt far aside from your yeast, as the salt kills the yeast.
It is important that you use lukewarm water for the dough - Lukewarm water is neither hot nor cold - it is only slightly warm - to test the water : if you run the water on your wrist, it should feel slightly warmer than your body temperature (but not too hot), then it is perfect for the yeast.
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