?>
There basic dough for pizza is a leavened dough made of flour, water, brewer's yeast, oil and salt, essential for preparing at home not only the classic thin pizza mozzarella-anchovy or to the Roman but also trousers, Small pizzas, panzerotti , pizzelle is buns of all types.
There basic dough for pizza it's a Salt & Pepper recipe easy to prepare even without a mixer; the result is a soft and sticky dough that, once leavened, is easy to spread and, when cooked, becomes crunchy, tasty, fragrant and well blended. If you are a patient person and you have experience in the kitchen, you can try to reduce the amount of yeast and increase the leavening time to obtain a dough with the same characteristics listed above but with less yeast.
Preparing a good dough for pizza, even if it seems so simple, is an art! There are many factors that influence its success: from the choice of flour to the temperature of the mixing water or that of your kitchen. But, the basic dough for pizza it's a recipe of Salt and pepper well tested to bring 2 Neapolitan pizzas or a large focaccia in the pan in just 4 hours. So, are you ready to knead? Wear the apron today basic dough for pizza we knead it together!
Step by Step
-
-
1
-
How to prepare the basic pizza dough
1) To prepare the basic dough for pizza put the brewer's yeast chopped in a bowl, pour over a small glass of warm water and dissolve it, stirring with a wooden spoon; add it sugar and 1 handful of flour and mix, mix vigorously, until you get a soft, smooth and homogeneous batter; cover the bowl with a cloth and let it rise in a warm place for about 30 minutes.
-
1
-
-
2
-
2) Collect the rest flour on the pastry board and widen it in the center to form a fountain.
-
2
-
-
3
-
3) Transfer the leavened dough to the center of the fountain and distribute all around on the flour the salt, so that it is not in direct contact with the yeast.
-
3
-
-
4
-
4) Add theextra virgin olive oil, gradually pour about 200 ml of warm water and in the meantime begin to knead with your fingers, gradually bringing the flour inside to form the basic dough for pizza.
-
4
-
-
5
-
5) When it is completely mixed, collect the dough e lavoralo energetically with plenty of hands for about 15 minutes; collect with a spatula also the part remaining adherent to the pastry board: if the dough is too hard, soften it again with 1-2 tablespoons of warm water, if too soft, sprinkle with a little flour. In the end you will have to get 1 compact but malleable paste.
-
5
-
-
6
-
6) Form a ball with the dough and lightly flour it.
-
6
-
-
7
-
7) Transfer the pasta into a large, lightly floured and practical bowl on the surface, with a knife or kitchen scissors, a cross cut.
-
7
-
-
8
-
8) Cover the pasta with a damp cloth and leave it bump up in a warm place from 2 to 3 hours.
-
8
-
-
9
-
9) Completed the leavening the basic dough for pizza it will have doubled its volume and will be ready for use.
-
9
Times and ways of leavening
The time depends on the temperature of the environment, which should be between 22 and 27 °, and on the amount of yeast. For a home-made pizza, it is usually used 5% compared to flour, but professional pizza makers ensure that the dose can also be halved, just increase the leavening time: in this way, during the long wait, proteins and sugars break down into amino acids and glucose making the dough lighter and more digestible. Maximum digestibility is obtained by preparing it the day before and letting it "mature" in the fridge at 2-3 °, before letting it rise in a warm place.
Cooking
The ideal is Il wood oven which allows you to get a well-cooked and crunchy pizza in a few minutes. For quick cooking in the oven at home you can replace the baking tray with refractory stone: after first heating it in the very hot oven, the pizza is transferred and it is put into the oven again for 6-8 minutes, depending on the thickness of the dough.
Share
recipe
This recipe has already been read 345 times!