recipe

Homemade Pizza Dough: the Easiest Recipe for Beginners for a Fluffy Dough

Name: Homemade Pizza Dough: the Easiest Recipe for Beginners for a Fluffy Dough
Total time: 30 min
Yield: 4-6 people
Ingredients: Flour 0, 500 grams; water, 400 grams; Brewer’s yeast, 3 grams; extra virgin olive oil, as much as you need; salt, as much as you need; remilled durum wheat semolina, as much as you need

Total time: 30 mins

Difficulty: Medium

Serves: 4-6 people

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.

Ingredients

Flour 0

500 grams

water

400 grams

Brewer’s yeast

3 grams

extra virgin olive oil

as much as you need

salt

as much as you need

remilled durum wheat semolina

as much as you need

How to Prepare Pizza Dough

Step 1

Pour the flour into a large bowl and add the crumbled yeast.

Step 2

Add the water at room temperature.

Step 3

Start mixing with a fork.

Step 4

Then also add the oil and salt.

Step 5

Work the dough again with the fork to mix the ingredients.

Step 6

The dough will be soft, sticky and grainy. Cover and let rest for 30 minutes.

Step 7

Transfer it to the work surface, sprinkled with a little durum wheat semolina.

Step 8

Give a first round of folds by turning the lateral ends towards the center. Use wet hands or a tarot card.

Step 9

Fold the top side towards the center too.

Step 10

Proceed with the lower one. Let it rest covered for 20 minutes, then repeat the operation 2 more times.

Step 11

Form a ball and transfer the pizza dough into a lightly greased bowl.

Step 12

Cover with cling film and place in the refrigerator, in the lower part, for 24 hours. The dough will have to mature.

Step 13

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.

Step 14

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.