The perfect pizza dough according to the Italian recipe
Time
Preparation time: 15 min.
Rest period: 12 hours
Total preparation time: 12 hours 15 minutes
We have been making our pizzas ourselves for many years, both in the electric oven and in the self-built clay oven. With my tip today I explain the dough, it will follow more tips on tomato sauce and the ingredients, as well as for baking the pizza.
The basis for a good pizza is a dough with perfect texture. In addition to a bit of practice, the Farina OO flour, pizza flour from Italy is also essential! It has a good grip and is called Tipo 00. It has a high percentage of gluten and is a bit more expensive than our wheat flour.
ingredients
- 1 kg of flour
- 1/2 L of water
- 200 ml virgin olive oil
- 2 teaspoons sugar
- 1 tsp salt
- 1 pck of yeast
preparation
It's best to make the dough the night before, let it go for a while, knead it and then place it in a large bowl with a lid, or in a large plastic bag. Then refrigerate overnight. The next day, three hours before the start of baking, remove from the refrigerator and knead, let it go again, then put on the baking sheets (enough for 2 sheets).
Mix the flour, sugar and salt together, stir the yeast in lukewarm water and add to the flour mixture. Then slowly pour the olive oil into the dough. Then, as already mentioned, store the dough overnight in the refrigerator.
