This dough recipe makes a very good, light and crispy pizza dough. Original like in Italy.
The 4 grams of yeast may seem too little at first, but it is absolutely sufficient to make the dough rise very well and it avoids a too strong yeast taste.
To begin with, dissolve the yeast by hand in 500 ml of cold water and stir gently by hand for a few minutes. Now gradually sift the flour into the water-yeast mixture. Knead everything by hand for about 15 minutes to form a smooth dough. Only now add the salt and knead for another 25 minutes. Shape the dough into a ball in the bowl and cover it tightly with cling film and let rise for 1 hour at approx. 25-28 ° C. During this time, do not open the foil, move the bowl or even touch the dough. Then divide the dough into 4 pieces of 320-350 g each and roll it into balls and let rise for at least another half an hour. This walking time can be extended up to 8 hours. The longer the better, but not longer than 8 hours.
Now shape the dough balls by hand with feeling by pulling and pressing into pizza cakes. Do not roll out with a rolling pin, this will prevent it from rising when baking.
Brush with tomato sauce and cover as desired. A tip about the topping: Always put tomato sauce first, then cheese and then the other topping, don`t top it first and then cover everything with cheese at the end. And it`s best not to use cheese at all for a seafood pizza! Here the taste of the dough, the tomato sauce and the seafood is just enough.
Preheat top / bottom heat in the electric oven to the highest level and bake the pizza in it until the edge is golden brown. I cannot give any more precise information about the baking time of the pizza in the electric stove, as I only have empirical values from our wood oven. So watch well!
Ingredients
Print Recipe
Pin Recipe