Craving a good homemade pizza, but you don’t have a planetary mixer or complicated tools? Then 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 leavening, and a bit of patience, you will achieve a light, well-aerated pizza with authentic flavor. Ideal for a family dinner or with friends, you can top it however 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 cheap
- Rest time: 8 Hours
- Preparation time: 5 Minutes
- Portions: 5 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.35 oz Type 0 flour (W 260/280 Caputo Nuvola)
- 5.29 oz Type 00 flour (W 260 / 270 Caputo Pizzeria)
- 1.48 cups water
- 0.11 oz fresh brewer's yeast
- 2 tablespoons extra virgin olive oil (for the pizza and to grease the bowls)
- 1 teaspoon 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 bit of water (taken from the 350 ml) and dissolve it.
Dissolve the yeast in the remaining water. Make sure the water is cold or at most at room temperature.
Pour the flour into a bowl.
Add the water with yeast and start mixing with a wooden spoon.
Add the extra virgin olive oil and then the water with salt.
Once the dough is collected, knead it by hand for a few minutes.
Cover the dough with a lid. If it’s hot, put it in the fridge, otherwise let it rest on the work surface for 15 minutes.
Take the dough again and knead it by hand for a few minutes.
Cover and let rise.
Important note: You can prepare the dough in the evening for the next day, or in the morning for the evening.
Take the dough out of the fridge 8 hours before baking to let it rise at room temperature.
After 4-5 hours, shape the dough into balls.
Sprinkle the dough with flour (Type 00 flour is fine too).
Rotate the bowl and gently detach the dough, adding more flour if necessary.
Detach 5 similar-sized balls (or 4 for larger pizzas, but not recommended for pizza ovens).
Put the balls in oiled bowls to let them rise.
Once the balls have risen, they are ready to be stretched.
Turn on the pizza oven at maximum power or the home oven with baking stones at 482°F.
Sprinkle the work surface with plenty of semolina flour.
Flip the dough ball, coat it with flour, and stretch it gently from the top.
Transfer the pizza onto the steel peel, making sure it is well “floured.” Remove excess flour.
If using a sliding peel, move the dough from the semolina flour, season it, and then pick up the pizza with the sliding peel to bake it.
Bake the pizza: In the home oven with baking stones: cook for 6-7 minutes.
In the pizza oven: cook for 3-4 minutes for an exceptional result.
With these simple steps, you’ll have a perfect hand-kneaded pizza dough, ready to be baked and enjoyed. The secret lies in slow leavening and the careful preparation of the dough balls, ensuring you a light and well-risen pizza. Remember, the quality of the ingredients and the leavening time are crucial for an excellent result! Enjoy the preparation and bon appétit!
Tips and Notes
Mixed flours: For a more rustic flavor, you can replace part of the Type 00 flour with whole wheat or spelt flour. This adds a more intense taste and more fiber.
Variable hydration: Adjusting the amount of water based on the flour’s humidity can affect the dough’s consistency. A more hydrated dough tends to be softer and more aerated.
Already baked pizza: If you have leftover slices, you can store them in an airtight container in the fridge for 1-2 days. To reheat it, place it in the oven at 356°F for a few minutes to keep it crisp.
Mixed flours: For a more rustic flavor, you can replace part of the Type 00 flour with whole wheat or spelt flour. This adds a more intense taste and more fiber.
Variable hydration: Adjusting the amount of water based on the flour’s humidity can affect the dough’s consistency. A more hydrated dough tends to be softer and more aerated.
Already baked pizza: If you have leftover slices, you can store them in an airtight container in the fridge for 1-2 days. To reheat it, place it in the oven at 356°F for a few minutes to keep it crisp.
The oven temperature is crucial for a good bake. Make sure it is well heated before baking the pizza.
Experiments
Lately, lacking Caputo Nuvola flour in my pantry, I used 80% Pizzeria flour and 20% Caputo Aria that I had. Even in this case, the pizza came out perfect.
FAQ (Frequently Asked Questions)
My dough is too sticky, what can I do?
If the dough is very sticky, you can add a bit of flour while working it. However, be careful not to overdo it, otherwise, the dough will become too dry and less soft after baking.
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 let the dough acclimate to room temperature before shaping the balls.
I don’t have a pizza oven, can I use my home oven?
Absolutely yes! To achieve a good bake in the home oven, use a pizza stone and set it to the highest possible temperature (482°F). Let the stone heat up for at least 30-40 minutes before baking.
How can I store leftover dough?
You can store the dough in the fridge for up to 24-48 hours, well covered with plastic wrap or in an airtight container. Alternatively, you can freeze it right after rising and thaw it in the fridge the day before use.
My pizza isn’t coming out 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 pizza stone.
– Don’t overdo the toppings: too much liquid can make the base soggy.Can I make this dough with a planetary mixer?
Yes, you can knead with a planetary mixer using the dough hook. Work it at medium-low speed until you get a smooth and elastic dough. However, this recipe is meant for those who want to knead by hand!
What is 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 soggy.
