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The pizza dough

1.

Water is a key ingredient in making dough. What we need to pay attention for doughs that contain yeast is that the water temperature must be between 20 ° C - 25 ° C to activate the yeast.

Water (260gr.)

2.

Sugar is optional, however it helps to activate the yeast. It also gives a nice golden color when baking.

Sugar (5gr.)

3.

We find it in fresh (25gr.) And dry (7gr.) form. It has the ability to give flavor and double in size our dough, dissolving it in water at specific temperatures. If the yeast dissolves in water above 35 ° C  it burns and the dough will not double in size.

Fresh yeast (20gr.)

4.

It is used in the recipe to enhance the taste of the dough. In addition to olive oil, we can use flavored oils with garlic, rosemary, etc.

Olive oil (10gr.)

Vinegar (10gr.)

5.

It is essential as it kills possible germs in the dough and makes the final preparation crispier.

6.

Flour is the most important ingredient in pizza dough as it determines its texture. We find many types in the trade but what is suitable for dough that need a lot of kneading and elasticity, is the strong flour made from wheat, because when it comes in contact with liquids, gluten is produced which has the property of gives great elasticity to the mixture. Other flours that are suitable for this type of dough are type 00 flour and 55% flour. * We can use more than one type of flour in a recipe, replacing it with the original amount (e.g. 250g + 190g. 00 flour and yellow flour respectively).

Flour 00(440gr.)

7.

Salt improves the taste of the dough, has antimicrobial action and acts as a preservative. It is good not to come in contact with yeast as it inhibits its action, which is why we mix it with flour.

Salt (10gr.)

recipes

Implementation

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  1. Put the water in a glass and dissolve the yeast and sugar with a spoon.

  2. Add the flour and salt to the mixing bowl, add the vinegar, olive oil and finally the water.

  3. Knead with the hook on the high speed of the mixer, until a fluffy dough is created that not stick on the bowl (* in case we see that the dough sticks we add a little extra flour, as there are small deviations with the amount of water for each type of flour ).

  4. Leave the dough in a bowl to double in size for 2-3 hours at room temperature covered with plastic wrap.

  5. Transfer the dough to a floured clean surface, divide it into three equal parts (250 grams each) and shape them into small balls.

  6. Pour a tablespoon of olive oil on the palm of your hand, lightly roll each ball on the surface to cover it with oil (this helps the dough retain its moisture) transfer it to an oiled baking pan , cover with plastic wrap and refrigerate for 12 hours. .

  7. Take the dough out of the fridge 20 minutes before using it, then preheat the oven to 280 - 300°C and put in a baking pan or a cast iron plate to be hot.

  8. Put semolina or flour on a surface and open the dough, spread the sauce and put the ingredients you prefer.

  9. We take the dough with the shovel for pizza, open the oven door and transfer it to the burning pan (* in case we don't have a shovel, as soon as we open the dough we take the pan with a glove out of the oven and transfer it up, we spread it quickly sauce and ingredients and put the pizza to bake).

  10. Bake the pizza for about 5 minutes until it gets a nice color on the crust and below.

Oven pizzas

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