Pizza is a typical gastronomic product of Neapolitan cuisine. It can even be defined as a symbol of the Italian tradition in the world. Pizza, certainly an ancient dish, is born as a loaf of bread and is enriched with various ingredients, the list of which has been supplemented over the years.
Pizza dough is a whole process of preparation, using flour, water, yeast, salt and butter, with the help of which you can create many variations, from thin, like in pizzerias, or loose, like at home. Despite the fact that it is now a popular product all over the world, the only original is the true Neapolitan pizza. Using our pizza dough, you will get a crispy base that is just waiting to be filled with fresh tomatoes, mozzarella cheese and fragrant basil.
Prepare the base
Ingredients for 4 pizzas with a diameter of 30 cm:
- flour 0.1 kg
- 600 g of water
- dry yeast – 7 g.
- olive oil 60 g
- salt 20 g
- sugar 2 teaspoons
photo 1: Dough for pizza
To prepare pizza dough, start pouring flour into a bowl (1). Add yeast (2) and sugar, then add 100 g of water, then beat with a mixer set on medium or low speed (3).
photo 2: kneading pizza dough
Continue to add small amounts of water a little at a time, making sure that the previous dose is well absorbed by the flour (4). After pouring about 3/4 of the water, add salt (5) and continue to knead. Add the remaining water, mix to one level and leave the dough to move until you get a smooth and homogeneous mass (6).
photo 3: add oil to the dough
Add oil to the dough Now gradually add oil (as you did with water) (7). When the oil is completely absorbed, remove the dough from the mixer and knead with your hands until you get a ball (8). Place it in a large lightly greased bowl (9),
photo 4: cover the pizza dough
Cover with foil or a clean cloth and let rise in the oven under light (10). Wait until the mixture rises at least twice in volume (1.5 h), preferably three times (2.5 / 3 h) and proceed to the development of pizzas (11). After the dough has risen, transfer it to the work surface using the gear wheel (12).
photo 5: dividing the pizza dough
Then divide into 4 equal parts (13) and shape into balls (14) with your hands. When finished, cover with a clean cloth and let sit for 30 minutes (15) before using them to make your pizzas.
Saving the dough
Keep the pizza dough in the refrigerator during the day, or even better, put it in an airtight container.
In order to get a well-mixed dough, it is important to add liquid several times so as to allow the flour to soak up as much water as possible and to form a stable and well-elastic network of gluten. From the same dough, you can make buns or, of course, chebureks (forming discs from the dough and giving it a classic crescent shape, wetting the edges, before sealing).