Harrys Italian Style Pizza Base Dough Food

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.

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.

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.

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.

SIMPLE PIZZA BASE

Steps:

• Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it's warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.
• When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.
• Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.

REAL ITALIAN PIZZA DOUGH

Steps:

• Preheat the oven to the lowest setting possible.
• Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
• Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
• Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
• Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
• Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
• Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
• Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.

HARRY'S ITALIAN STYLE PIZZA BASE (DOUGH)

Steps:

• Mix flour and salt in a very large bowl.
• Add sugar and salt to warm water in a separate bowl. (Leave to grow a head, about 15 minutes.).
• Make a well in flour mixture. Pour in oil then yeast water.
• Mix gently by hand until combined. Should be a sticky texture. Slowly add extra warm water by the spoonful if not sticky.
• Leave dough to rise, about 40 minutes in a warm place until it has doubled in size.
• Punch mixture to reduce size and turn dough over. Leave to rise again, about 40 minutes or until dough has doubled in size.
• Pour dough onto chopping board, gently knead to combine, then divide into 3 equal portions (about 450g each.).
• Dough can be rolled out for pizza using extra flour to prevent sticking or frozen in portion sizes for later.
• NOTE: Dough freezes well however it changes flavor and takes on a slight sour dough taste. My family actually prefers the taste of frozen dough over freshly made however both are delicious.