An Italians Classic Pizza Dough Food

AUTHENTIC ITALIAN PIZZA DOUGH RECIPE

Steps:

• To prepare the dough for the pizza, start pouring the flour in a large mixer bowl.
• In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved.
• Turn the mixer on with the hook mounted on medium-to-low speed and start pouring the water little by little, making sure you wait for the previous dose to be absorbed by the flour.
• Keep kneading until the dough gets smooth and homogeneous. When it gets to that point, keep kneading for about 15/20 minutes.
• Add the salt and keep the mixer running until the salt is fully combined with the dough.
• When the salt is fully absorbed, remove the dough from the mixer and knead with your hands until you get a large ball.
• Place it in a large bowl, cover with foil or a clean humid cloth, then let it rise in the oven with the light on.
• Wait until the mixture has at least doubled in volume (after 1.5 h). Ideally, you should let it triple in size (at least 3 hours).
• Once the dough has risen, transfer it on a work surface.
• Divide it into 4 equal parts and shape them as balls using your hands. Once done, cover them with a clean cloth and let them stand for 30 minutes at room temperature, before using them to make your pizzas.

BEST PIZZA DOUGH

Steps:

• In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. Continue with Machine or Hand.

ITALIAN PIZZA DOUGH

Steps:

• Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.
• Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.
• Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.

AN ITALIAN'S CLASSIC PIZZA DOUGH

Steps:

• In a small bowl combine salt, honey, olive oil, and cool water.
• Mix well and set aside.
• In a separate bowl, combine warm water and yeast. Allow to proof for ten minutes.
• After proofing combine honey mixture and yeast in one large mixing bowl.
• Add flour, one cup at a time, into the combined liquid mixture. Dough is an art - depending on your paradigm you may want to work this with your hands, add a T of water if it is dry.
• Place dough ball on lightly floured surface and knead until smooth.
• Place dough in covered buttered (melted) bowl and allow dough to rest for 30 minutes. A slightly warmed oven (90 degree) is great.
• Divide into two equal sized dough balls.
• If using a pizza stone, place stone in oven and preheat oven to 450 for at least ten minutes.
• Roll out into two pies and add your favorite sauce and topping combinations.

AUTHENTIC ITALIAN PIZZA DOUGH

Steps:

• How to make homemade pizza dough
• Place 600 g Tipo 00 flour in a large mixing bowl. Tipo 00 flour has a much higher protein content than our conventional all-purpose flour. We have had good experiences with the Tipo 00 flour "Farina Speciale Per Pizza" and the original Caputo Farina 00. If you do not have tipo 00 flour at home all-purpose flour can be used.
• Provide 2.5 cups (600 ml) of lukewarm water in a measuring cup.
• Add 3 - 5 g brewer's yeast and 30 g salt and stir well with the water in the measuring cup. Alternatively, fresh baker's yeast can be used. In traditional Neapolitan recipes, very little yeast is generally used to obtain a finer taste.
• Pour the water-yeast salt mixture into the mixing bowl and combine with the flour to a dough. For this it is enough to stir with a fork.
• Cover the dough with a damp kitchen towel and leave for 20 to 30 minutes. This step is very important for a good pizza dough. In the resting period of the dough, first protein chains are formed.
• After the resting period, stir the dough for about 3 minutes with a kitchen mixer with dough hook at the lowest level. If desired, add 2 tablespoons of olive oil. According to "Pasta per la pizza numero 328" the dough should be kneaded by hand, but this may also be due to the age of the recipe. Stirred with a kitchen mixer, the dough is in our experience much smoother. However, the mixer should have at least 350 watts of power. Alternatively, of course, a food processor or a Thermomix can be used to stir the dough.
• Gradually add the remaining 400g of flour and continue stirring at the lowest level. The process should take about 5 minutes.
• When all the flour has been absorbed by the dough, stir once more for 2 minutes. This time, however, on the second level of the kitchen mixer.
• Divide the dough into two portions of 800 g and form one ball each. Place the dough balls in two floured mixing bowls and cover with a damp kitchen towel.
• Let the dough rest
• Let the dough rest in a warm room for at least 6 hours. Even better are 24 hours.
• After the resting time use the dough immediatelly or store cool and dark. For example in the refrigerator.
• If necessary, take out 270 g of dough per pizza. The dough should be removed from the refrigerator 1 to 2 hours before the intended preparation.
• Shape the Pizza dough
• Put flour on a clean work surface. Form the now room warm dough into a ball and press it flat. Form with your hands into a round and thin dough. When doing so, place flour under the dough and press it from the inside to the outside.
• If the dough has a reasonably round shape, it can be lifted up the edge and turned like a steering wheel. By its own weight, the dough pulls almost by itself. By the way, a rolling pin should by no means be used to roll it out, since it takes away the airiness of the dough and the pizza does not rise well in the oven.
• The dough should now be about 12.5 inch (32 cm) in diameter and be very thin. Put plenty of flour on a pizza board or a pizza shovel and pull the dough on top.
• When everything is done correctly, you now have a very large and thin and perfect round pizza. Now it just has to be topped with the desired ingredients.
• Top the homemade Pizza
• As base topping homemade tomato sauce is used. Ideally, the tomato sauce is made from sun-ripened Italian San Marzano tomatoes or at least Roma tomatoes. In Naples, only San Marzano tomatoes from the Agro Nocerino Sarnese growing region are used.
• Spread the tomato sauce evenly with a tablespoon and leave an edge of about 2 centimeters wide. The other ingredients can be chosen freely to taste.
• At the example of the classic Margherita from Naples, it is only topped with the tomato sauce, mozzarella fior di latte or buffalo mozzarella and fresh basil leaves.
• How to bake Pizza
• Position the rack in the center of the oven. For the best baking result a pizza stone is needed. Place the stone on the rack and preheat the oven to 570 degrees Fahrenheit (300 degrees Celsius). If the oven supports only lower temperatures use the highest temperature available and use the bake mode setting. Her you can find a deatiled guide for baking pizza at home.
• When the oven has reached the temperature, bake the pizza on the stone for about 5 to 8 minutes. How long it takes to bake depends on your oven and the preheating time. If you use lower temperature or much toppings the baking time increases.

ITALIAN PIZZA

Steps:

• How to make the dough:
• Mix flour and salt in a bowl. In a food processor fitted with a metal blade, pour the mixture. Combine the warm water and sugar in a measuring cup. Sprinkle the yeast over the warm water. Let stand until foamy in appearance, about 5 minutes. Pour the water and oil into the food processor. Process until the mixture becomes a ball.
• Remove the dough from the food processor and put on lightly floured surface. Slightly knead until smooth. Put in a greased bowl and let rise in a warm place (about 45 minutes).
• Punch down the dough and let rise for another 45 minutes.
• Divide the dough into 6 equal pieces. Roll each piece on a clean surface, with a bit of flour if necessary, to a 6-inch circle.
• Meantime, dust 2 sheet pans lightly with cornmeal. Place the dough disks on the prepared sheet pans and top with sauce and toppings.
• preheat oven to 500F. Now, you’re ready to do the toppings.
• Brush dough with tomato paste the add sundried tomatoes. Distribute evenly all topping ingredients except cheese. Put a dash of salt and pepper.
• Add cheese. Bake for 12 - 15 minutes.

CLASSIC PIZZA DOUGH

Steps:

• Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt and yeast into the warm water.If mixing by hand: Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Turn it onto a lightly floured surface and knead with both hands for about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Cover with cling film and leave to rise in a warm place for about 2 hours or until doubled in size.If using a mixer: Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing to at the same speed for 5-10 minutes, or until the dough is firm and stretchy. Cover the dough with cling film and leave to rise in a warm place for about 2 hours or until doubled in size. 
• When the dough has roughly doubled in size, divide it into 3 or 4 equal pieces, depending on what size you want your pizzas to be (either 12 inches or 16 inches wide). Place each piece of dough in a separate bowl or tray, cover with cling film and leave to rise for another 30 - 60 minutes, or until doubled in size.
• Kneading and stretching the dough: Our top tip is always to start with a perfectly rounded ball of pizza dough as this helps to keep the shape of the pizza base circular during the stretching process. Place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the pizza dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this - you don't want it to tear.
• Once the pizza dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you're happy with the base, add your toppings and bake in your Ooni pizza oven as indicated in your chosen recipe.

ITALIAN PIZZA DOUGH RECIPE

Steps:

• Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
• Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
• After the kneading is finished, divide the dough into 3 equal pieces. Using floured hands, gently shape each half into a boule (ball shape) by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover all boules with a damp towel and allow them to rise until doubled in size, about 45 minutes to 1 hour.
• The dough can be used immediately. However for the BEST flavor, transfer the dough to separate sealed containers, large enough for the dough to double in size again, and store in the refrigerator for 2 to 3 days. (We always do this. But if you think ahead, it makes for a noticeably nutty, unique flavor that truly is the best homemade pizza dough you've ever had!)
• The day of serving, remove the dough from the containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30 to 45 minutes.
• When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don't have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!)
• Stretch the dough into a circle; see How to Stretch Pizza Dough or follow these instructions: To stretch the dough, place it on the pizza peel or a lightly floured surface and gently press it into a circle, flipping several times and adding a pinch of flour if it is too sticky. Once you have about an 8-inch circle, pick up the dough and gently drape it over the knuckles on both of your hands. Slowly rotate it around, allowing gravity to stretch it into a circle about 11 inches in diameter. Do not overwork or fold the dough. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.
• We bake our pizzas at 500F and use a pizza peel to transfer it to a preheated pizza stone in the oven: the bake time is around 5 to 7 minutes. See our pizza recipe posts for baking instructions.

CLASSIC PIZZA DOUGH

Steps:

• Whisk together the flour, salt, and yeast in a large mixing bowl or the work bowl of a stand mixer. Pour in the water and olive oil. Stir together with a sturdy spoon until a shaggy dough forms. Knead with floured hands or by stand mixer for 10 minutes on medium or until the dough is smooth, elastic and stretchy.
• Return the dough to the bowl. Cover the bowl with a clean shower cap, plastic wrap or a damp tea towel and let it rise in a warm, draft-free place for 1-2 hours., or until approximately doubled in size and puffy.
• Divide the dough into your desired size (see note). Use your hands to roll each piece of dough into a tight ball and allow it to rise for 20 more minutes before baking.
• This dough can be stored in the refrigerator for up to 6 days or in the freezer for up to 3 months before using.
• To store: label a zipper-top freezer bag with the size of the pizza. (Use one bag per round of dough you wish to use later.) Drizzle 2 teaspoons of olive oil in each bag, rub around with your hands to make sure the inside is well coated, and insert one dough ball into each prepared bag.
• To use refrigerated dough: place the dough in its bag on the kitchen counter and allow it to come to room temperature and rise for an hour before you want to use it and bake it.
• To use frozen dough: transfer the bag of dough to the refrigerator the day before you plan to use it, then onto the counter to come to room temperature and hour before you wish to bake it.

CLASSIC ITALIAN PIZZA

Steps:

• To make the dough, mix the yeast with the warm water, sugar and oil and leave for 1-2 minutes. Add the flours into a mixing bowl with 1/2 tsp salt and briefly mix before making a well ready for the liquids. Pour in the yeast mixture and stir into the flour using a fork, until the mixture comes together and can be finished off by hand. Knead the dough for 3-4 minutes on a floured surface, then place in a clean, lightly oiled mixing bowl. Cover the bowl with a damp tea towel and leave in a warm place for 1 hour or until it has risen to double its size.
• Meanwhile, make the tomato sauce by blending all of the ingredients together.
• Preheat the oven to 240°C (220°C fan, gas mark 9). Place the dough back onto a floured surface and knead for another minute to knock the air out. Any dough not used immediately can be refrigerated for up to 2 days - allowing to stand for 2 hours before making the pizzas.
• Roll out the dough and place on a large baking tray. Spread the tomato base over the pizza before topping with the blue cheese and mozzarella, then the mushrooms and cherry tomatoes.
• Cook in the hot oven for around 15 minutes or until the dough is crisp around the edges. Top with the parmesan and a good grating of pepper and serve.