How to make pizza dough

Find out how to prepare the pizza dough with these European techniques that guarantee a crunchy and rubbery consistency for your next pizza.

The secret pasta for light and crunchy airy pizza pizza

I learned to prepare the pizza dough for two different ways. First of all, as a teenager, I learned to do it while I was working on Little Caesars. So as an adult I learned to do it while I lived in Europe.

For me the mixture for European pizza is higher, and this is due to the ingredients. They use 00 Italian flour, which is what gives him his crunchy but rubbery crust.

Many times, they also use a fresh cake yeast, which has been really easy to find in Europe, but not so easy to get in the United States fortunately, I was able to adapt this European recipe with active dry yeast.

In addition to the right ingredients, you must also bring the dough into. While it ferments, the air bubbles develop in the dough. These bubbles get up while the pizza cooks, creating mountains of cushions in the dough.

The ascent also helps the dough to come to room temperature, which makes it much easier to lengthen and model. If you have problems lengthening the pizza dough, it’s likely because it’s too cold.

Get ingredients of the recipes

• Starter: Put the yeast, 60 grams of hot water and 100 grams of flour in a large bowl. Using your hands, mix well and shape a ball of pasta. Cover with a plastic wrap and let room temperature increase for an hour.

• Mix: Place 240 grams of hot water in the support mixer and add the start -up dough. Use the pasta hook and mix down until it starts with bubbles and combines. Add the flour and the salt of 350 grams. Mix down for 2 minutes, then medium-high for 4-5 minutes until the dough is soft and silky.

• Climb: Modeling in a ball by pulling the sides and putting them in the center. Post the side on the counter side and cover with a wet towel. Let me rise for 1-2 hours.

• Stretched: Once the dough has increased, cut it in half and stretch to create your pizza.

To bring the water to the correct temperature, heat it in the microwave at 15 seconds.
For the best results, weigh your ingredients with a Kitchen scale.
If your dough is sticky, add 1 tablespoon of flour and mix for 30-60 seconds. If your dough is dry, add 1 tablespoon of water and stored. Repeat if necessary until it is soft and does not stick to your hands.

Calories: 734KcalCarbohydrates: 147GProtein: 25GFat: 4GSaturated fat: 1GPolynsaturo fat: 1GMonolysatuine fat: 0.4GSodium: 2339mgPotassium: 235mgFiber: 6GSugar: 1GVitamin A: 4IuVitamin C: 0.01mgSoccer: 37mgIron: 2mg

Nutritional information is calculated automatically, so they should be used only as approximation.

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Ingredients

• Type 00 pizza flour: I use King Arthur 00 pizza flour because it is usually available in local food stores. You can also find it online.
• Pizza crust yeast: While you can use active dry yeast, this baking powder helps pizza helps to make your dough stretch more easily.
• Waterfall: It is important that your water is about 110-115f. This will help the yeast to rise. Usually the microwave at intervals of 15 seconds.
• Kosher salt

Substitutions: If you can find fresh cake yeast, use 28 grams instead of the instant yeast.

See the complete recipe card above for portions and a complete list of ingredients.

How to prepare the homemade pizza dough

1. Step one: Create the start -up dough by mixing the yeast with 60 grams of hot water and 100 grams of flour. Cover with Saran Wrap and let this rise for 1 hour.

PRO TIP: Creating a starter dough allows the yeast to ferment longer, giving your dough a richer flavor. 

2. Step two: After 1 hour, place the start -up dough in a stand of stand with 240 grams of hot water. Mix in low using a pasta hook until it starts with bubbles and combines.

3. Third step: Add 350 grams of flour and salt. Mix low for 2 minutes.

4. Passage Quattro: Increase medium-high speed and continues to knead for 4-5 minutes. The dough should detach from the bowl and should feel smoothly, not sticky.

PRO TIP: If your dough seems sticky, mix in 1 tablespoon of flour at a time. If your dough seems dry, mix in 1 tablespoon of warm water at a time. 

5. Step five: Remove the dough from the bowl and shape in a ball by lengthening the external edges and fighting them under the ball.

PRO TIP: If you want to make the dough in advance, you can refrigerate it or freeze it at this point. Then, follow steps six and seven when you're ready to make your pizza. 

6. Step you are: Cover with a wet towel and let it increase for 1-2 hours. Time will depend on the room temperature. You can also accelerate this process by positioning it in the oven on the test setting.

7. SEVEN passage: Remove the towel. The dough should have doubled the size.

How to use the pizza dough

Make sure the dough is at room temperature. So, extend it to your favorite thickness. With this recipe, I like to divide the dough halfway to make two smaller pizzas.

I prefer to extend my dough instead of spreading it with a rolling pin, because a rolling pin crushes all the pockets of the air.

Once lengthened, place it on a slightly floured pizza peel. Make sure the dough can move freely on the peel before adding any seasonings.

And add tomato sauce or olive oil, leaving a edge for the crust. So add the mozzarella and your favorite pizza condiments.

Cook it immediately on a pizza stone in a grill or an oven until the crust is golden. Then, cut and serve.

Warehouse

To keep the homemade pizza dough, wrap the pasta ball firmly with a plastic wrapping and keep it in an airtight container. You can keep in the refrigerator for 1-2 days or in the freezer for a maximum of six months.