Homemade Pizza Dough: the Easiest Recipe for Beginners for a Fluffy Dough
Pizza dough is a basic preparation made with very little yeast, high hydration and long maturation in the refrigerator. The dough becomes light and full of bubbles, perfect for obtaining a pizza in a deep pan, crunchy on the outside and soft and well-bubbled on the inside. The pizza dough is prepared with a single bowl, mixing everything with a fork and making a few rounds of folds before maturation in the refrigerator for 24 hours.
Easy to prepare, the process is quite long, but the hours of waiting will be rewarded by a final result that is very digestible and rich in flavor. To obtain a bubbly and well-alveolated dough, it is essential to observe the right resting time and make the folds correctly: being very hydrated, it needs the strength given by the folds to rise correctly. The flour can be mixed with 100 grams of durum wheat semolina.
Find out how to make pizza dough by following the step-by-step procedure and advice.
How to Prepare Pizza Dough
Pour the flour into a large bowl and add the crumbled yeast.
Pour the flour into a large bowl and add the crumbled yeast.
Add the water at room temperature.
Add the water at room temperature.
Start mixing with a fork.
Start mixing with a fork.
Then also add the oil and salt.
Then also add the oil and salt.
Work the dough again with the fork to mix the ingredients.
Work the dough again with the fork to mix the ingredients.
The dough will be soft, sticky and grainy. Cover and let rest for 30 minutes.
The dough will be soft, sticky and grainy. Cover and let rest for 30 minutes.
Transfer it to the work surface, sprinkled with a little durum wheat semolina.
Transfer it to the work surface, sprinkled with a little durum wheat semolina.
Give a first round of folds by turning the lateral ends towards the center. Use wet hands or a tarot card.
Give a first round of folds by turning the lateral ends towards the center. Use wet hands or a tarot card.
Fold the top side towards the center too.
Fold the top side towards the center too.
Proceed with the lower one. Let it rest covered for 20 minutes, then repeat the operation 2 more times.
Proceed with the lower one. Let it rest covered for 20 minutes, then repeat the operation 2 more times.
Form a ball and transfer the pizza dough into a lightly greased bowl.
Form a ball and transfer the pizza dough into a lightly greased bowl.
Cover with cling film and place in the refrigerator, in the lower part, for 24 hours. The dough will have to mature.
Cover with cling film and place in the refrigerator, in the lower part, for 24 hours. The dough will have to mature.
The next day, take the dough out of the fridge and leave it at room temperature for at least 4 hours, where bubbles will begin to form. Spread it on an oiled baking tray, gently spreading it a little each time in 10 minute intervals.
The next day, take the dough out of the fridge and leave it at room temperature for at least 4 hours, where bubbles will begin to form. Spread it on an oiled baking tray, gently spreading it a little each time in 10 minute intervals.
Season the pizza as you prefer and let it rise for another 30 minutes before baking.
Season the pizza as you prefer and let it rise for another 30 minutes before baking.
How to Store Pizza Dough
The pizza dough must follow the times indicated in the recipe, it cannot be stored or frozen.
