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How true knead pizza dough?

07 October 2016

Pizza is a typical gastronomic product of Neapolitan cuisine. It may even be defined as a symbol of Italian tradition in the world. Pizza is definitely an ancient dish is born as a loaf of bread and enriched with a variety of ingredients, the list of which was supplemented over the years. Test Preparation is a process of preparing, using flour from wheat, crystal clear water, yeast, salt and vegetable oil that can be used to create many variations, from subtle as professional pizza or plump like home. Despite the fact that now it is a popular product around the world, the only original is the true Neapolitan pizza. Using our pizza dough get crispy base that is just waiting to be stuffed with fresh tomatoes, Mozzarella cheese and fragrant basil.

Cooking basis

To make 4 pizzas - Ø 30 cm:
- 0.1 kg of flour;
- Olive oil, 60 g;
- 600 g of water;
- Salt 20 g;
- 2 teaspoons sugar;
- Dehydrated yeast - 7 g .;

Pizza dough

Pizza dough

Preparation of starting with a rash of flour in a bowl (1). Add yeast (2) and the sugar, followed by 100 g of water, and then whip mixer set to low speed (3).

knead the dough

knead the dough
Continue adding small amounts of water slowly, making sure that the previous dose is well absorbed by the flour (4). Once filled about 3/4 of water, add salt (5) and continue to knead. Add remaining water, mix up one level and leave the dough to move until you get a smooth mass (6).

Add the butter to the dough

Add the butter to the dough
Now gradually add the oil (as you did with water) (7). Remove the dough from the mixer when the oil is completely absorbed, and knead with your hands until you get a ball (8). Put it in a large bowl lightly greased (9)

We give test undergrowth

We give test undergrowth
Cover with foil or a clean cloth so that it rose at least two or three times in volume and proceed with the development of pizzas (11). After the dough rises, move it to the work surface with a toothed wheel (12).

We share dough

We share dough
Is divided into 4 equal parts (13) and the arms form the balls (14). When finished, cover with a cloth again and give to stand for 30 minutes. (15). The dough is ready!


Keep the pizza dough in the refrigerator, or better yet, put in a sealed 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 with water, as much as possible, and create a mesh gluten stable and good elasticity. From the same test can be made scones or pasties usually (forming discs of dough and providing a classic crescent shape, wetting the edges before sealing).