In this section How to Make: Pizza Dough, you will find the basic recipe for preparing any type of pizza, which you can obviously top as you like. Below is the recipe using fresh yeast and a rise time of 2/3 hours, thus a very quick rise. If you extend the rise time, you can reduce the amount of yeast. In the notes, you will find doughs with longer rise times.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 0.88 oz fresh yeast
- 3 tbsps water
- 1 tsp sugar
- 2 tsps all-purpose flour (taken from the pizza flour)
- 8.8 cups all-purpose flour
- 2.33 cups water (approximately)
- 3.4 tbsps olive oil
- 1 tsp fine salt (approximately 15 grams)
Preparation
Put 3 tbsps of lukewarm water in a glass, crumble the yeast cake, add the sugar, the flour, and mix well, dissolving all the ingredients.
Let it sit for a few minutes, until the mixture doubles and forms abundant foam.
This way you will have activated the yeast.
Put the flour in a large bowl, add the yeast mixture, the water, the oil and start kneading.
Add the salt last, continuing to knead until the dough is smooth.
Flour the bottom of the bowl, place the dough ball, putting some flour on the surface.
Cover with a sheet of plastic wrap, then with a clean towel and a blanket.
Let rise for 2/3 hours (if the environment is particularly warm, it will take less time).
Take the dough, form 6 balls of about 9.2 oz each, place them on a kitchen towel, cover with another towel, and let rise for about half an hour.
Alternatively, you can butter the trays, spread the dough balls on them, sprinkle with tomato sauce, and let rise for another half hour.
Tips/advice
With these quantities, you will prepare six pizzas, using pans with a diameter of 12 inches. If you prefer them thicker, you can prepare 5 pizzas (in this case, each dough ball will weigh 11.3 oz).
With the same dough, you can prepare 3 focaccias, also in pans with a diameter of 12 inches (the focaccias will be much thicker than the pizzas): butter the pans, place 1/3 of the dough on each, trying to spread it well, let it rest until it doubles (about an hour), drizzle with some oil, press with fingertips to make dimples, sprinkle with coarse salt, and bake at 482°F for 20 minutes in a convection oven.
If you prefer bakery-style pizza, use 2 oven trays of dimensions 14.6×11.8 inches, sprinkle with tomato sauce, and top with mozzarella and ham or ingredients of your choice.
Pizza dough is the basic recipe for preparing your homemade pizzas, to be topped with the ingredients you like most.
Try other types of dough:
Focaccia dough that keeps in the fridge
Soft focaccia with little yeast
If you liked the section How to Make: Pizza Dough, try the other recipes you can prepare with this dough:
Pizza with ham, mozzarella and olives
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