Pizza Dough Almost Like Italian

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 grams flour, 405
  • 1 point yeast (dry yeast)
  • 1 teaspoon sugar
  • 2 teaspoons, heaped salt
  • 100 ml water
  • 100 ml beer, (Pils)
  • 2 tablespoon olive oil
Pizza Dough Almost Like Italian
Pizza Dough Almost Like Italian

Instructions

  1. Sieve the flour and add the dry yeast and the level teaspoon of sugar. Mix the whole thing well. I always leave that to my mixer.
  2. Mix water and beer and add gradually. Both should be at room temperature. In between, fold in the 2 level teaspoons of salt. If you don`t want to take beer, you can use 200 ml of water instead. If necessary, a little more or less, depending on how the dough feels.
  3. When everything is nice and crumbly take it out and knead by hand until you get a (halfway) ball. Then put this into the machine again and only then !! Add the 2-3 tablespoons of olive oil. Not beforehand, because the oil does not absorb water properly and there is therefore only a mush.
  4. Knead vigorously until a smooth dough is formed. Nothing should stick to the machine or hands anymore. Let this dough rise in a warm place for about 45 minutes.
  5. Then knead again by hand and whip vigorously a few times. Form a ball again and let rise for another 30-45 minutes.
  6. Then the dough is ready to use.
  7. P.S. I always process leftovers from the dough into rolls and brush them with butter. Don`t taste bad.
  8. To prepare:
  9. I always roll out the dough very thinly, so it will later be quite crispy and not soggy.
  10. I set my oven to 225 ° convection with bottom heat, i.e. the so-called pizza setting. If you don`t have that, you`d better use top / bottom heat. Leave in there as long as you like, depending on the stove. Now and then check the floor so that it doesn`t burn in the bottom heat.
  11. So, I hope I haven`t forgotten anything 🙂
  12. Good Appetite!

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