Homemade pizza dough is not just a recipe but a culinary heritage. It is one of the most loved preparations in the world, where technique and time combined with ingredients make it unique.
The secret lies in the leavening; the best pizzas come from slow leavening, which can last from 12 to 48 hours, and the dough. With the dough, the glutinous magic begins that traps gases and creates the typical alveolation.
Whether you prefer the soft Neapolitan pizza with a high crust or the crispy and thin Roman pizza, it all starts here: a well-crafted dough, respectful of time and tradition. Because pizza, before even being topped, lives in its base: the dough is the heart of everything.
I love making homemade pizza, both in the pan and the classic pizzeria style. At least once a week, I prepare it, and my family can’t wait, of course.
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Pizza Dough
- 2 1/2 cups all-purpose flour
- 1 2/3 cups water
- 2 tbsps extra virgin olive oil
- 3 g dry yeast
- 2 tsps fine salt
- 1 tsp granulated sugar
- 1 1/2 cups Manitoba flour
Tools
- 1 Bowl
- 1 Spoon
- 1 Plastic Wrap
- 1 Rolling Pin
- 1 Container
Steps for Kneading Pizza
To prepare the pizza dough recipe, start by dissolving 3g dry yeast or 6 grams of fresh yeast in 1 2/3 cups of lukewarm water, plus one teaspoon of granulated sugar. Mix with a teaspoon until the yeast is completely dissolved.
In a bowl pour the all-purpose flour and Manitoba flour, the water with the dissolved yeast, and the extra virgin olive oil. Coarsely mix with a wooden spoon and, before kneading by hand, add the fine salt.
Then pour onto a kneading board and knead by hand for about 10 minutes until you get a smooth and elastic dough.
You can also use a mixer, in this case, knead for about 6-7 minutes, pausing halfway.
Place the pizza dough in the previously used bowl and cover with plastic wrap.
Let it rise for 2 hours at room temperature. Make reinforcement folds (fold the dough over itself a couple of times) and let it rest again covered with plastic wrap, from 6 to 8 hours outside the fridge, or overnight in the fridge or 10-12 hours
After the rising time, pour it onto the kneading board
and flour it so it doesn’t stick to your hands.
Divide the dough into three equal parts and lengthen each portion by folding it as if you want to wrap it over itself
Place the palms on the sides and, with circular movements, rotate the dough ball on itself, pulling it slightly towards you and pushing it forward.
The goal is to get a smooth sphere with a tight surface and no cracks.
Then proceed with the pirling, that is, place the palms on the sides of the dough ball and, with circular movements, rotate the dough ball on itself, pulling it slightly towards you and pushing it forward.
The goal is to get a smooth sphere with a tight surface and no cracks.
Transfer the dough balls into a container with a lid and let them rest for another 2 hours at room temperature before rolling them out for pizza.
Storage
The pizza dough can be frozen divided into balls for up to 3 months stored in an airtight container spaced apart
To use them:
Thaw them slowly in the fridge for 12 hours.
Then let them sit at room temperature for 2-3 hours before rolling them out.
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FAQ (Questions and Answers)
If I have little time, how much yeast can I use?
Quick leavening 2-3 hours at room temperature 20-25 g per 1 kg of flour.
Can I make the dough without oil?
Sure. The traditional Neapolitan recipe doesn’t include it. Oil makes the dough softer and crunchier, but it is not essential.
How long should the dough rise?
With little yeast in the fridge: 12-24 hours.
With more yeast at room temperature: 2-6 hours.
