Thin, but with a pronounced edge, as they make it in Naples, low and crunchy or high and soft in a pan: the pizza It has many variations, but with a good mixture it can also be made to perfection at home. THE’pizza dough it’s one basic preparationwhich is obtained by mixing 00 flour with dehydrated brewer’s yeast, water, extra virgin olive oil, salt and a pinch of sugar.
Our pizza dough recipe involves the use of 3 g of brewer’s yeast and a leavening for about 3 hoursin the oven off with the light on. If you prefer, you can get ahead of time and let the dough rise in the fridge for 24 hours, increasing the quantity of yeast used by 2-3 g: the metabolism of the yeasts is in fact slowed down by the low temperatures.
Find out how to prepare thehomemade pizza dough following the step by step procedure and advice. Once ready, you can season it however you like. If you liked this recipe, also try:
ingredients
Extra virgin olive oil
Dehydrated brewer’s yeast (or 10 g of fresh yeast)
you also need it
Extra virgin olive oil
How to prepare pizza dough
Step 1
Step 1
Mix the sifted flour with the sugar and dehydrated brewer’s yeast in a bowl 1.
Mix the sifted flour with the sugar and dehydrated brewer’s yeast in a bowl 1.
Step 2
Step 2
Pour the water into a jug, add the salt and extra virgin olive oil and mix briefly with a spoon. 2.
Pour the water into a jug, add the salt and extra virgin olive oil and mix briefly with a spoon. 2.
Step 3
Step 3
Add the liquid mixture to the powders 3.
Add the liquid mixture to the powders 3.
Step 4
Step 4
Start mixing everything together with a spoon 4.
Start mixing everything together with a spoon 4.
Step 5
Step 5
Continue kneading vigorously with your hands for a few minutes 5.
Continue kneading vigorously with your hands for a few minutes 5.
Step 6
Step 6
Then transfer the dough to an oiled work surface 6.
Then transfer the dough to an oiled work surface 6.
Step 7
Step 7
With your hands greased with oil, make a series of reinforcing folds, necessary for the development of the gluten mesh: fold the edges of the dough inwards 7 and let the resulting dough rest, covered with a clean cotton cloth, for about twenty minutes. Then repeat the operation 2 more times, always allowing a rest time between one round of folds and the next.
With your hands greased with oil, make a series of reinforcing folds, necessary for the development of the gluten mesh: fold the edges of the dough inwards 7 and let the resulting dough rest, covered with a clean cotton cloth, for about twenty minutes. Then repeat the operation 2 more times, always allowing a rest time between one round of folds and the next.
Step 8
Step 8
At the end you will have to obtain a smooth and homogeneous ball 8.
At the end you will have to obtain a smooth and homogeneous ball 8.
Step 9
Step 9
Transfer the dough into a bowl, cover with a clean cloth 9 and let it rise in the oven with the light turned off for about 3 hours.
Transfer the dough into a bowl, cover with a clean cloth 9 and let it rise in the oven with the light turned off for about 3 hours.
Step 10
Step 10
The dough will be ready when it has tripled in volume 10. If you want to get ahead of time, you can put the dough in the fridge the evening before: in this case you will need about 24 hours of leavening.
The dough will be ready when it has tripled in volume 10. If you want to get ahead of time, you can put the dough in the fridge the evening before: in this case you will need about 24 hours of leavening.
Step 11
Step 11
The pizza dough is ready to be used 11. Once rolled out and seasoned with your favorite fillings, let it rest for another half hour at room temperature, before cooking it in a hot oven at maximum temperature.
The pizza dough is ready to be used 11. Once rolled out and seasoned with your favorite fillings, let it rest for another half hour at room temperature, before cooking it in a hot oven at maximum temperature.
Usage tips
With the doses indicated you can make both one pizza on the panto portion out and share with friends, is a classic round pizza. If you opt for the pizza on the panyou will need to oil a baking tray from 30×40 cm approximately, then gently roll out the dough with your fingertips and then let it rest at room temperature, once filled with your favorite ingredients, for at least half an hour before putting everything in hot oven at maximum temperature.
If, however, you intend to try your hand at one round pizza we suggest dividing the dough into 250 g loaves each, then rolling them out into many discs of around 24 cm in diameter and finally placing them in a hot oven, always at the maximum temperature, arranged on a refractory stone preheated: just a few minutes will be enough to obtain a golden and fragrant leavened product.
Variants
We used 00 flour, but it would be more appropriate to choose one strong flourlike that of type 0 or manitoba. We suggest using a flour with good strength, indicated by letter W printed on the package: rich in gluten and with a high protein content, it will be able to absorb higher percentages of liquids. Alternatively you can also try your hand at a gluten-free pizza or whole wheat but, in any case, keep in mind that each type of flour will have its own different capacity for absorbing liquids.
If you like, you can replace the brewer’s yeast dehydrated with that fresh: in this case you will need about 10 g to dissolve in a glass of water taken from the total recipe.
You can also prepare pizza dough with a planetary mixer. Simply collect the flour and yeast in the bowl, run the machine at medium speed and then gradually incorporate the water and extra virgin olive oil until you obtain a well-knit dough. The dough will be ready when it comes away from the sides of the bowl and remains attached to the hook.
Conservation
The pizza dough should be rolled out once it has matured. Alternatively you can divide it into blocks and store it in freezer inside special bags suitable for the freezer. When needed, simply defrost the dough in the fridge, then leave it at room temperature for about 90 minutes and then proceed with a round of folds on a floured work surface before rolling out.
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