Pizza Dough is the dough I make for myself and my family on Saturday nights. I don’t know about you, but during the week my husband and I try to be careful not to eat too much, we say we are “on a diet,” so on Saturday night we indulge in a nice pizza. I have to admit that I prefer homemade pizza to pizzeria pizza because it is more digestible and tasty.
The dough is easy and quick, I make it with my Thermomix in the morning, let it rise, and in the evening I prepare a delicious Margherita pizza. We like it a lot and I always receive many compliments, especially from my son, who doesn’t particularly like pizza because he prefers hamburger buns, but he doesn’t back down from my pizza, in fact, he even eats the whole crust!
How about we prepare the pizza dough together? I almost forgot to tell you that with these quantities I make 2 baking trays, and there’s never anything left over!
See you soon, Susy.
I’ll leave you the recipe👇
- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Energy 255.14 (Kcal)
- Carbohydrates 44.95 (g) of which sugars 0.63 (g)
- Proteins 7.34 (g)
- Fat 5.03 (g) of which saturated 0.65 (g)of which unsaturated 0.07 (g)
- Fibers 2.01 (g)
- Sodium 598.30 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pizza Dough
- 14 oz semolina flour
- 1 cup water
- 2 tsp fresh yeast
- 2 tbsp extra virgin olive oil
- 2 tsp barley malt (or sugar)
- 2 tsp salt
Tools
- Food Processor
Preparing the Pizza Dough
I pour water with dissolved yeast and malt into the Thermomix bowl. I close the lid and start at speed 2 for 10 seconds to mix them together.
Then I open it and add the flour, oil, and salt, close it again, and knead for 3 minutes at kneading speed.
The dough is ready, I put it on the work surface, knead it by hand for a minute, and transfer it to an oiled bowl covered with a cloth. I let it rise in the turned-off oven until it doubles in volume. Once it has risen, I proceed to make my beloved homemade pizza.
I pour the flour into the stand mixer, add the yeast dissolved in warm water, and the malt, then start with the hook at medium speed. Finally, I add the salt and continue kneading, adding the oil in a stream. The dough is ready, I transfer it to the work surface and knead it a little by hand until I get a nice dough ball.
I put it in a slightly oiled bowl covered with a cloth and let it rise until it doubles in size in the turned-off oven.
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