Do you crave a good homemade pizza but don’t have a mixer or complicated tools? Then you’ve come to the right place! In this recipe, I’ll show you how to make a simple hand-mixed pizza dough, perfect even for beginners.
With simple ingredients, slow rising, and a bit of patience, you’ll achieve a light, well-leavened pizza with an authentic taste. Ideal for a family dinner or gathering with friends, ready to top however you like.
Whether you have a pizza oven, baking stones, or a regular home oven, this recipe fits 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 all-purpose flour (W 260/280 Caputo Nuvola)
- 5.29 oz double zero flour (W 260 / 270 Caputo Pizzeria)
- 1.5 cups water
- 0.11 oz fresh yeast
- 2 tbsp extra virgin olive oil (for the pizza and to oil the bowls)
- 1 tsp salt
- as needed 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 some water (from the 1.5 cups) and let it dissolve.
Dissolve the yeast in the remaining water. Ensure 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 salt.
Once the dough is gathered, knead by hand for a few minutes.
Cover the dough with a lid. If it’s hot, place it in the fridge; otherwise, let it rest on the work surface for 15 minutes.
Take the dough again and knead 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 let it rise at room temperature.
After 4-5 hours, shape the dough into balls.
Sprinkle the dough with flour (00 flour is fine too).
Rotate the bowl and gently detach the dough, adding more flour if necessary.
Divide into 5 similar-sized dough balls (or 4 for larger pizzas, but not recommended for pizza ovens).
Place dough balls in oiled bowls to rise.
Once the dough balls have risen, they’re ready to be rolled out.
Preheat the pizza oven to the highest power or the home oven with baking stones at 482°F.
Sprinkle the work surface generously with semolina flour.
Turn the dough ball over, coat it with flour, and roll it out gently from the top.
Transfer the pizza to the steel peel, ensuring it is well “coated” with flour. Remove excess flour.
If using a sliding peel, move the dough off 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’ll have a perfect hand-made pizza dough, ready to be baked and enjoyed. The secret lies in the slow rising and the careful preparation of dough balls, ensuring you a light and well-risen pizza. Remember, the quality of ingredients and rising time are crucial for achieving an excellent result! Enjoy the preparation and bon appétit!
Tips and Notes
Mixed flours: For a more rustic taste, you can replace part of the double zero flour with whole wheat or spelt flour. This adds a more intense flavor and a higher fiber content.
Variable hydration: Adjusting the amount of water based on the humidity of the flour can affect the dough’s consistency. A more hydrated dough tends to be softer and more airy.
Already cooked pizza: If you have leftover slices, you can store them in an airtight container in the refrigerator for 1-2 days. To reheat, place it in the oven at 356°F for a few minutes to keep it crispy.
Mixed flours: For a more rustic taste, you can replace part of the double zero flour with whole wheat or spelt flour. This adds a more intense flavor and a higher fiber content.
Variable hydration: Adjusting the amount of water based on the humidity of the flour can affect the dough’s consistency. A more hydrated dough tends to be softer and more airy.
Already cooked pizza: If you have leftover slices, you can store them in an airtight container in the refrigerator for 1-2 days. To reheat, place it in the oven at 356°F for a few minutes to keep it crispy.
The oven temperature is crucial for good baking. Make sure it is well preheated before baking the pizza.
Experiments
Recently, in the absence of 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 too sticky, you can add a bit of flour while kneading. However, be careful not to add too much, or it 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 pizza’s digestibility and flavor. Just remember to let the dough acclimate to room temperature before shaping the balls.
I don’t have a pizza oven, can I use a home oven?
Absolutely yes! To achieve good baking in a home oven, use a baking stone and set it to the highest temperature possible (482°F). Allow the stone to heat 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 is not 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 baking stone.
– Don’t overload with toppings: too many liquids can make the base soggy.Can I make this dough with a stand mixer?
Yes, you can knead it with a stand mixer using the dough hook. Work it at medium-low speed until you achieve 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 warm it in a pan with a lid to keep the base crispy. Avoid the microwave, as it makes the pizza soggy.
Discover in this article, how to prevent mozzarella from releasing too much water on the pizza.
