Craving delicious homemade pizza, but don’t have a stand mixer or fancy tools? You’re in the right place! In this recipe, I’ll show you how to make an easy hand kneaded pizza dough, perfect even for beginners.
With simple ingredients, slow fermentation, and a little patience, you will achieve a light, airy pizza with authentic flavor. Ideal for a family dinner or with friends, to be topped as you like.
Whether you have a pizza oven, baking stones, or a regular home oven, this recipe adapts perfectly and the result will surprise you!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 8 Hours
- Preparation time: 5 Minutes
- Portions: 5 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.35 oz all-purpose flour (W 260/280 Caputo Nuvola)
- 5.29 oz 00 flour (W 260/270 Caputo Pizzeria)
- 1.48 cups water
- 0.11 oz fresh yeast
- 2 tbsps extra virgin olive oil (for the pizza and for greasing the bowls)
- 1 tsp salt
- to taste semolina flour
Tools
- 1 Bowl
- 1 Wooden spoon
- 1 Pizza oven Ariete
- 1 pizza peel sliding
- 5 Bowls
Steps
Prepare all the ingredients on the work table.
Put the salt in a glass, add a little water (taken from the 1.48 cups) and dissolve it.
Dissolve the yeast in the remaining water. Make sure the water is cold or at room temperature.
Pour the flour into a bowl.
Add the water with the yeast and start mixing with a wooden spoon.
Add the extra virgin olive oil and then the water with the salt.
Once the dough is gathered, knead it by hand for a few minutes.
Cover the dough with a lid. If it’s warm, put it in the fridge, otherwise leave it on the work surface for 15 minutes.
Take the dough and knead it by hand for a few minutes.
Cover and let it rise.
Important Note: You can prepare the dough the night before for the next day, or in the morning for the evening.
Take the dough out of the fridge 8 hours before baking to allow it to rise at room temperature.
After 4-5 hours, shape the dough into balls.
Sprinkle the dough with flour (00 flour is also fine).
Turn the bowl and detach the dough gently, adding more flour if necessary.
Detach 5 dough balls of similar size (or 4 for larger pizzas, but not recommended for pizza ovens).
Place the dough balls in oiled bowls to let them rise.
Once the dough balls have risen, they are ready to be rolled out.
Turn on the pizza oven to maximum power or the home oven with baking stones to 482°F.
Sprinkle the work surface with plenty of semolina flour.
Flip the dough ball, dredge it and gently stretch it from the top.
Transfer the pizza onto the steel peel, making sure it’s well coated in flour. Remove excess flour.
If using a sliding peel, move the dough from the semolina flour, top it, and then take the pizza with the sliding peel to bake it.
Bake the pizza: In the home oven with baking stones, bake for 6-7 minutes.
In the pizza oven: bake for 3-4 minutes for an exceptional result.
With these simple steps, you will have the perfect hand-kneaded pizza dough, ready to be baked and enjoyed. The secret lies in the slow fermentation and careful preparation of the dough balls, which will guarantee a light and well-risen pizza. Remember, the quality of the ingredients and fermentation time are crucial to achieve an excellent result! Have fun preparing and enjoy your meal!
Tips and Notes
Mixed Flours: For a more rustic flavor, you can replace part of the 00 flour with whole wheat or spelt flour. This adds a more intense flavor and a higher amount of fiber.
Variable Hydration: Adjusting the amount of water based on the flour’s humidity can influence the dough’s texture. A more hydrated dough tends to be softer and more airy.
Pre-cooked Pizza: If you have leftover slices, you can store them in an airtight container in the fridge for 1-2 days. To reheat, place it in the oven at 356°F for a few minutes to keep the crispiness.
Mixed Flours: For a more rustic flavor, you can replace part of the 00 flour with whole wheat or spelt flour. This adds a more intense flavor and a higher amount of fiber.
Variable Hydration: Adjusting the amount of water based on the flour’s humidity can influence the dough’s texture. A more hydrated dough tends to be softer and more airy.
Pre-cooked Pizza: If you have leftover slices, you can store them in an airtight container in the fridge for 1-2 days. To reheat, place it in the oven at 356°F for a few minutes to keep the crispiness.
The oven temperature is crucial for good cooking. Make sure it’s well-heated before baking the pizza.
Experiments
Lately, in the absence of Caputo Nuvola flour in my pantry, I used 80% Pizzeria flour and 20% Caputo Aria flour that I had. Even in this case, the pizza came out perfect.
FAQ
My dough is too sticky, what can I do?
If the dough is very sticky, you can add a little flour during processing. However, be careful not to overdo it, otherwise the dough will become too dry and less soft after cooking.
Can I let the dough rise for more than 8 hours?
Yes! A longer rise, up to 24 hours in the fridge, improves the digestibility and flavor of the pizza. Just remember to acclimate the dough to room temperature before forming the dough balls.
I don’t have a pizza oven, can I use my home oven?
Absolutely yes! To achieve good cooking in a home oven, use a baking stone and set the highest temperature possible (482°F). Let the stone heat for at least 30-40 minutes before baking.
How can I store the leftover dough?
You can store the dough in the fridge for up to 24-48 hours, well covered with a film or in an airtight container. Alternatively, you can freeze it immediately after rising and thaw it in the fridge the day before use.
My pizza isn’t crispy, what am I doing wrong?
The crispiness depends on several factors:
– The oven temperature must be very high.
– If using a home oven, bake on a well-heated baking stone.
– Don’t overdo the topping: too many liquids can make the base soggy.Can I make this dough with a stand mixer?
Yes, you can knead with a stand mixer using the dough hook. Work it at medium-low speed until you get a smooth and elastic dough. However, this recipe is designed for those who want to knead by hand!
What’s the best method to reheat leftover pizza?
The best way is to bake it at 356°F for about 5 minutes, or heat it in a pan with a lid to keep the base crispy. Avoid the microwave, as it makes the pizza mushy.
