Best Pizza Dough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 8 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g wheat flour type 405
- 300 ml water
- 2 teaspoons salt
- 5 g fresh yeast
For the sauce:
- 1 can pizza tomatoes
- salt and pepper
- some sugar
- basil
- oregano
Print Recipe
Pin Recipe Instructions
- After countless field tests, plenty of Google research and restaurant espionage, I have finally developed a recipe that tastes absolutely authentic and delicious - just like in Bella Italia!
- First we sift the flour with the salt and fill it into a dough mixer or a bread maker with dough function. Now the yeast is dissolved in the lukewarm water and then added to the flour / salt mixture.
- Then the ingredients are kneaded into an elastic, homogeneous dough in 20 (!) Minutes. Electrical assistance is almost mandatory here, and a hand mixer with a dough hook can also do it in an emergency. Please do not knead desperately with your bare hand, the dough simply does not achieve the desired softness and consistency.
- After kneading, the dough is covered with a damp cloth and allowed to rest for two hours. Then we divide it into four pieces of 200 grams each, which are formed into balls, covered again and have to go for another six hours.
- What is so special about this dough recipe? The secret is not in exquisite ingredients such as expensive pizza flour or high-quality olive oil, not in superfluous ingredients such as beer, sugar or eggs, much more can be achieved by long mechanical kneading to achieve the smooth texture! The extremely small amount of yeast together with the long fermentation ensure an extremely aromatic dough.
- Finally, a few tips for further processing:
- Roll out or pull the dough as thin as possible! Anything under 4mm is ideal. For the tomato sauce, simply puree a can of peeled tomatoes with (a lot) of garlic, salt, pepper, a little sugar, basil and oregano, do not boil.
- Then apply it in the middle of the pizza and spread it over the entire pizza in circular movements with the trowel. Don`t apply too much! A good pizza shouldn`t be drowned in tomato sauce. If certain areas of the dough do not get any sauce, it doesn’t matter at all. Better a little less than a little more.
- Preheat the oven to maximum! Mine managed almost 260 degrees, the result was great. Place the dough on the hot baking sheet (this is easier with baking paper), the pizza is ready after 3 - 4 minutes and can be enjoyed.
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