Recipe of Italian pizza dough

Name: Recipe of Italian pizza dough
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 kg of strength wheat flour; 560 ml liter of cold water; 25 gr. of salt; 25 ml of extra virgin olive oil; 14 gr. of fresh baker's yeast or freeze-dried baking yeast (4-5 g)

Pizzas are very delicious and preparing their dough is very easy. Let's see how to prepare Italian pizza dough, this recipe is very entertaining and tasty, the fun of this dough is that it must be very elastic and thin, just like Neapolitan pizzas, this time the dough does not contain milk, eggs or sugar, it only contains flour, let's go to the recipe for this delicious Italian pizza dough! , wait, maybe you might be interested in a delicious alternative, a whole-grain pizza dough, we'll leave it to you just in case!

Servings 4

Preparation 5 min

Cooking 20 min

Calories 228 kcal

How to Make Italian pizza dough

Instructions

Step 1

In a large bowl, add part of the wheat strength flour. We leave about 4 tablespoons of flour separated to fatten the dough.

Step 2

With a spoon we make a hole in the center of the bowl and pour the dissolved yeast into the water.

Step 3

Whisk with a wooden spoon from the center to the outside and gradually mix with the flour.

Step 4

Add the extra virgin olive oil and salt. It is important that salt and yeast do not come into direct contact so as not to have problems in the fermentation process.

Step 5

We continue to stir what is starting to be the dough, for now it will be a sticky but firm mixture.

Step 6

We prepare the area where we are going to knead, for example the kitchen countertop is perfect.

Step 7

Fill the area of the countertop with flour, take the dough out of the bowl and start working the dough with our hands. It is very important to refine the dough so that it is more elastic and rises better.

Step 8

To refine it, we must stretch the dough like a churro and twist it in a spiral several times. In the end, we put it back together and knead again for about ten minutes. This is the trick that makes the dough amazing.

Step 9

After those 10 minutes, we can handle the dough more quickly, it will become elastic and homogeneous.

Step 10

The correct measure of flour is “until the flour doesn't stick to your hands”, but it shouldn't be abused either. I put 1 kilo in the ingredients, although in reality I used about 100 grams more. It all depends on the flour because they don't always come from the same grinds, nor is wheat the same.

Step 11

We are turning the dough into a ball. Take the previous bowl and flour it. We introduce the dough ball into it. Cover the bowl with a cotton cloth for about 45 minutes- 1 hour.

Step 12

To find out how long the dough should be allowed to rise, use the following trick: if we press it with a finger and the dough returns to its original position, it will be ready to prepare.