Soft Dough Pizza
Today I show you my slow-rise recipe, thus with little yeast.
If you like soft dough, this is ideal; with this recipe, you’ll find it very easy to please both adults and children.
We’ll make it in the home oven.
But let’s talk a bit about its origins:
In June 1889, to honor the Queen of Italy Margherita of Savoy, the chef Raffaele Esposito prepared the “Pizza Margherita”, a pizza topped with tomatoes, mozzarella, and basil, to represent the colors of the Italian flag.
Since then, much time has passed, but it is precisely this dish that represents us worldwide.
You will also find how to knead with Bimby
Thought for you
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 1,321.05 (Kcal)
- Carbohydrates 230.53 (g) of which sugars 7.11 (g)
- Proteins 87.09 (g)
- Fat 12.25 (g) of which saturated 3.05 (g)of which unsaturated 6.12 (g)
- Fibers 36.38 (g)
- Sodium 3,442.60 (mg)
Indicative values for a portion of 300 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
Let’s go shopping
- 2.2 lbs All-purpose flour (or Manitoba)
- 2 1/8 cups water
- 1 1/4 tsp fresh yeast
- 2 tsp sugar
- 1 1/4 oz salt
- 1 tbsp extra virgin olive oil
Soft Dough Pizza
Tools
- Stand Mixer
- 4 Baking Trays
- Bowl large
- Plastic Wrap
- 1 Tablecloth
Preparation of Soft Dough Pizza by RitaAmordicucina
Dissolve the yeast in a bit of the warm water needed for the recipe, and a bit of the flour, mix, and wait about 20 minutes.
Cover it with plastic wrap.
If using the Bimby, put the ingredients in the bowl and run for 3 min. at 98°F speed 3, then let it rest inside the bowl.
Once the 20 minutes have passed, put the water, flour, sugar, salt, and oil in the mixer bowl and run for 3 minutes,
With the Bimby, 3 minutes on spike with the already present starter dough.
then add the starter dough.
Knead for another 4 minutes.
Transfer the dough to a bowl, cover it with plastic wrap, and let it rest for 20 minutes.
After twenty minutes, divide the dough into 4 pieces, brush them with a bit of EVO oil, always cover them with plastic wrap, and put them in the fridge for 2 hours.
After 2 hours, take them out, keep them covered under a tablecloth, and let them rise for another 10 hours.
After the 10 hours of rising, the dough is ready, and you can start preparing the pizzas.
Turn on the oven at maximum power, about 428°F, in static mode.
Transfer the doughs to a floured surface and..
Start spreading the dough with your fingertips, starting from the center until you reach 1/2 inch from the edge, to leave the crust higher than the rest.
Prepare a bowl of simple raw tomato sauce, seasoned with EVO oil, salt, and oregano, mix,
from here on, let your imagination run wild with the various ingredients you prefer, Margherita
onion and tuna.
Curly endive and mozzarella
Vegetarian blossom etc etc.
Put in a preheated oven at 464°F on the lowest shelf to touch the base, for about 5 minutes, but check because from oven to oven the time can vary, then raise the pizza to the shelf closest to the grill until fully cooked.
Before serving, drizzle a little EVO oil on top.
For a restaurant effect, in the last few minutes put the pizza in direct contact with the grill at 482°F for 2 minutes.
and here’s how it will look
Soft Dough Pizza
storage
Soft Dough Pizza
you can keep the ready pizza in the fridge for 2 days.
While the dough can be kept in the fridge for 1 day and taken out to rise for 10 hours.
You can also freeze it as soon as it’s kneaded and proceed with the recipe after defrosting.
Soft Dough Pizza
