Pizza Dough

Prep time: 20 minutes
Cook time: Varies
Total time: 3 hours to overnight (proofing)
Servings: up to 6 pizzas
Cuisine: Italian
Recipe Info

All around great pizza dough great for home made pizzas, calzones, stromboli and more!

1 kg type 00 flour
600 ml water
3 grams of dried active yeast
1 T salt

Add salt to flour and mix well. Dissolve yeast in water and let rest for a few minutes. Combine the two and knead for 10 minutes.
Let rest for 20-30 minutes. Knead for 10 minutes. If you are going to use that day, cover, and let rise in a warm place (maximum 25C) for 3 hours. If the temp is over 25c, store in fridge for up to 24 hours. Take from fridge, put on surface while keeping the smooth top on top, and start cutting into balls of approximately 250 grams. If you have to combine multiple pieces to make a single ball, make sure to add the pieces on the underside, so you keep the smooth top. Take a ball, and turn it upside down, and fold the edges inward, with a light hand, Turn ball around again so the seams are on the bottom, and roll the ball with the palm of your hand, to get rid of the seams, and you end up with a nice firm ball. Let the balls sit at room temperature, for another 4 hours, in a flat container. After that, take out a ball and use the semola or semolina (corn or wheat meal) to create the pizza by stretching the dough by hand into the pizza shape, leaving the middle and the edges a little thicker. Top as desired.

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