The homemade pizza dough recipe is straightforward; it is a light bread dough enriched with olive oil, which must be baked at high temperatures. Here we explain the secret to get a perfect mixture, similar to that made in pizzerias. For tasty pizza use roccbox review.
In Italy, pizza is usually eaten in restaurants where it is traditionally made in special wood-fired ovens, where “pizzaiolo” is responsible for making them. It is a dish of Neapolitan origin, it seems, and the first pizzas were bread cakes barely flavored with herbs and oil. Gradually ingredients, tomatoes, cheese, sausages, etc. have been added . and it has become popular during the last century throughout Italy and the rest of the world.
We will start by mixing the flour and salt in a medium bowl with a wooden spoon. On the other hand, in another container, we combine the yeast and sugar with the water, which should be about 18 degrees Celsius, stirring to hydrate.
Add the liquid part to the bowl with the flour and salt. Using a wooden spoon, stir to mix all the ingredients until you get a smooth dough. We add oil and continue mixing. Once incorporated, we pass the money to a floured table or the bowl of a kneading robot with a hook.
If we knead by hand, we crush and stretch the dough with the base of the right side, folding the dough in half and pressing again with the support of both parties. We will repeat the process continuously for five minutes. During the work, we occasionally sprinkle a little flour or semolina on the work table and in the hands so that it does not stick much, but always in small quantities so as not to harden the dough much.
To make it very elastic, we have to proceed to the refining of the dough. To refine it, we will crush and twist the dough, turning it and giving it an elongated shape on the table. We join the ends and knead with the fists until the whole merges. We repeat the kneading and stretching process for 5-10 minutes.
If we knead in a robot with a hook, we will throw the dough into the bowl of the kneader and knead for seven or eight minutes at medium speed, until we see the dough ball uniform and it will take off from the walls of the bowl.
Once the dough is prepared, we spread our hands with oil and form a ball that we put in a super with a lid and let it ferment for three hours at room temperature. Once time passes and the fermented dough, we turn to the floured table and gently crush the money with the fists to remove excess gas formed inside. We cut three portions of about 230 g each and form three balls, which we will let stand for 10 minutes to wean the dough and allow us to stretch it.
When time passes, we will shape each pizza, stretching with the folded hand the balls of dough forming a circle of about 30 centimeters in diameter and if you dare to turn it in the air and gradually shaping it. We can also stretch the dough with a roller on the table until it is thin, maximum about 3-4 mm. Thick, depending on the final result we are looking for.
If we like skinny and crispy pizzas, we will let the dough rest on a baking sheet sprinkled with semolina for 10 minutes, cover with the desired ingredients such as sliced or crushed tomatoes, mozzarella, anchovies or olives, water with a thread of virgin olive and we bake in a very strong oven, about 250 degrees, about 10 minutes or until it is crispy and golden.
If we want a thicker and spongy dough pizza, we will let the dough disc ferment again for 35-40 minutes, until it rises enough. Cover with the ingredients and bake at 220º for about 20 minutes.
With what to accompany the homemade pizza dough
I hope that with this homemade pizza dough recipe, you will get results from a professional pizzeria. With it, you can make any of these 31 pizza recipes, one for each day of the month. Anyway, to clarify more doubts that may arise, you can read our definitive guide to perfect pizza dough.
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