Homemade pizza recipe and perfect dough, made with just 5 ingredients. The pizza crust is light which makes the dish great. Soft and aromatic top with just enough consistency. It will be eaten to the last crumb.
The perfect pizza dough in this recipe takes only 5 minutes to knead by hand or 40 seconds in a food processor. The result will be a top and a crust like that obtained at the most famous Italian pizzerias. A fluffy edge that is slightly crunchy on the outside but soft and dense, like artisan bread, on the inside.
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The pizza base gets quite crunchy, but retains its elasticity and the edges aren’t stiff, like crackers, and won’t be as thin as paper.
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Homemade pizza: The secret to the perfect dough and the necessary ingredients
600g (4 cups) bread flour or pizza flour (or regular/all-purpose)
2 teaspoons (6g) quick rise yeast or instant yeast
2.5 tsp (15g) salt, kosher/table salt
4 teaspoons (20g) white sugar
4 tablespoons extra virgin olive oil
330 ml (1 1/3 cup) warm water.
For the work surface, you will also need 1 tablespoon of flour and 2 teaspoons of extra virgin olive oil.
Place flour, yeast, sugar and salt in a large bowl. Mix with a wooden spoon. Make an indentation in the middle. Pour in the oil and water. Stir until smooth so that the cake slides off the sides of the bowl. Dust the work surface with 1/2 additional flour. Remove the dough from the bowl and knead for 5 minutes until it is quite smooth
Shape the dough into a ball. Drizzle a large bowl with extra virgin olive oil (the same bowl can be used). Put the dough, turn it over and grease it with oil. Cover with cling film, then place in a warm place for 1-2 hours until doubled in size. Once the dough has risen, you can refrigerate the dough bowl for up to 5 days (if the dough has not been kneaded after rising). The taste improves over time.
If you decide to make pizza on the spot, turn the dough out of the bowl onto a lightly floured work surface. Cut the dough into 3 equal parts (330g each) – one for each pizza base and knead again for a few seconds. For each portion of dough, form a ball, place the balls, flat side up, on a large tray – 5cm from the edges of the tray, 10cm apart.
Let the pizza dough rise!
Sprinkle the balls with a little flour and rub gently to coat the surface (so they don’t stick). Cover the ball with a slightly damp towel. Alternatively, lightly cover with a piece of parchment paper, then cover the pan with cling film, making sure the dough ball has enough room to rise under the lid.
Leave in a warm place for 1 hour until doubled in size.
The dough is ready to be spread on the baking sheet, and as a topping you can use whatever ingredients you like. Preheat oven to 275°C Place a rack in the upper third of the oven. Dust the work surface with 1/2 tablespoon flour. Place the dough ball on it. Without touching the edges, use your fingertips and the backs of your fingers to gently deflate the dough and spread it into a 20 cm round baking dish. Then use your fingers and palms to roll out the dough, working around a circle, until it is about the size of a 30cm pizza can. Leave 1 cm of the edge untouched as much as possible (for swollen edges!).
If you like pizza dough, you might also like this Potato Bread Pudding recipe. Very simple dishes from grandma’s cookbook
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