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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- Then knead again by hand and whip vigorously a few times. Form a ball again and let rise for another 30-45 minutes.
- Then the dough is ready to use.
- P.S. I always process leftovers from the dough into rolls and brush them with butter. Don`t taste bad.
- To prepare:
- I always roll out the dough very thinly, so it will later be quite crispy and not soggy.
- 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.
- So, I hope I haven`t forgotten anything 🙂
- Good Appetite!
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