The Thousand Bubbles Pizza Dough. Delicious and easy to digest, full of bubbles and with a crust to envy professional pizzas.
All homemade with your own oven.
Then you can top it as you like.
You can make this dough by hand, with a mixer or with a Thermomix.
Thought for you:
- Cost: Very economical
- Rest time: 9 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 542.61 (Kcal)
- Carbohydrates 112.87 (g) of which sugars 3.40 (g)
- Proteins 18.84 (g)
- Fat 3.67 (g) of which saturated 0.36 (g)of which unsaturated 0.05 (g)
- Fibers 3.81 (g)
- Sodium 1,946.65 (mg)
Indicative values for a portion of 200 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 cups water
- 4 cups all-purpose flour
- 1 cup Manitoba flour
- 1/2 tsp sugar
- 4 tsp salt
- 2 tsp extra virgin olive oil
- 1 tsp fresh yeast
The Thousand Bubbles Pizza Dough
Tools
What you need
- Mixer – my Thermomix
- Baking sheet
- Oven
- Small bowl
- Bowl
- Plastic wrap
Preparation: The Thousand Bubbles Pizza Dough
By hand or mixer
Place in the bowl 1 cup of warm water, the sugar, 1 tsp yeast, 1 cup of Manitoba flour and knead for a few minutes.
Then let the dough rest in the bowl for 30 min.
Add the remaining 1 cup of water, 2 cups of all-purpose flour.
Knead until the mixture is homogeneous.
Then add the oil and salt and continue kneading for another 4 min.
Now transfer the dough into a bowl covered with plastic wrap for 30 min.
Put in the bowl 1 cup Manitoba flour, 1 cup of water, 1 tsp sugar, the yeast and knead for 4 min at kneading setting
let the dough rest in the bowl for 30 min.
Continue the process by adding 1 cup of water, 2 cups of all-purpose flour, the salt, and olive oil. Knead for 3 min.
Transfer the dough into a bowl covered with plastic wrap for 30 min.
From here on the continuation is the same for both processes.
After the time passes, you will notice the dough is soft, that’s fine.
Divide the dough into 4 balls of about 9 oz or 2 of about 18 oz each, cover them with plastic wrap and then with a cloth, and let them rise for 7/8 hours. I put them directly on the baking sheets.
Now we can stretch them, from the inside to the outside, with fingertips, without pressing the edge.
Top them as you wish, below you will find some ideas
Spring with zucchini pesto see pesto recipe
Boscaiola with broccoli pesto preserve, see recipe
And the Queen, the Margherita
Preheat the static oven to a maximum of 450°F if you have the pizza mode, place the baking sheet on the lowest part, and pre-cook without cheese, then when the base is cooked…
Add the mozzarella, switch on the grill always at maximum and keep it on the top shelf until it colors.
Usually, I pre-bake all the pizzas, and then pass them under the grill one by one.
Here’s what you can achieve with The Thousand Bubbles Pizza Dough.
Storage and Tips
The Thousand Bubbles Pizza Dough, if you want to freeze this dough you should do it after the first rise. When needed, defrost it and let it finish rising.
If you want to slow down the rising after the first, put it in the fridge for a maximum of 2 hours, then take it out and let it continue for the time described above.
