Pizza, this universally loved dish, finds its roots in simplicity and tradition. On the occasion of International Pizza Day this February 9, what better way to celebrate than by preparing your own homemade pizza? Here is a fail-safe recipe for homemade pizza dough, easy to make and promising to delight your taste buds.
Ingredients
To make this crispy and soft pizza dough, you will need:
- 500 g of wheat flour (type 00 for purists, but T55 will also do the job)
- 325 ml of warm water (to adjust according to the flour)
- 10 g of fine salt
- 5 g of dry baker’s yeast
- 1 tablespoon of olive oil (optional, for a touch of smoothness)
Preparation Steps
- Yeast activation: Dissolve the yeast in some warm water taken from the 325 ml. Let it rest for 10 minutes until bubbles form on the surface, a sign that the yeast is active.
- Mixing dry ingredients: In a large bowl or salad bowl, mix the flour and the salt. Make a well in the centre.
- Adding water and yeast: Gradually pour warm water (including activated yeast) into the well while mixing with a wooden spoon or your hands until the dough starts to form.
- Kneading: Transfer the dough onto a lightly floured surface. Knead for about 10 minutes, until the dough is smooth, elastic, and slightly sticky to the touch. If the dough is too dry, add a little water; if it’s too sticky, add a little flour.
- Rest and Rising: Form a ball with the dough and place it in a lightly oiled bowl. Cover with a clean towel or food wrap. Let it rest in a warm place protected from drafts for about 1 to 2 hours, or until the dough has doubled in size.
- Shaping: Release the gas from the dough by gently pressing on it, then divide it into 2 or 3 portions (depending on the desired thickness). On a lightly floured surface, roll out each portion into a disk of your chosen size.
- Cooking: Preheat your oven to the maximum with a pizza stone or tray inside. Top your pizza according to your tastes, then bake on the hot stone or tray. Cooking: about 10-15 minutes or until the crust is golden and crispy.
Tips and Tricks
- Water temperature: Lukewarm water is crucial for activating the yeast without “killing” it. It should be around 37°C.
- Rise: For a more aromatic dough, let it rest in the refrigerator for 24 hours.
- Cooking: For professional results, use a pizza stone that accumulates heat and distributes it evenly.
Celebrate this special day by sharing your creation with your loved ones. Homemade pizza guarantees a moment of conviviality and indulgence. Bon appétit!