The pizza, this universally loved dish, finds its roots in simplicity and tradition. On the occasion of International Pizza Day this February 9th, what could be better than celebrating by preparing your own homemade pizza? Here is a foolproof homemade pizza dough recipe, easy to make and promising to delight your taste buds.
Ingredients
To make this crispy and fluffy pizza dough, you will need:
- 500 g of wheat flour (type 00 for purists, but T55 will also do the trick)
- 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 a little 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 of the dry ingredients: In a large bowl or saladier, mix the flour and salt. Make a well in the center.
- Adding water and yeast: Gradually pour the warm water (including the activated yeast) into the well while mixing with a wooden spoon or your hands until the dough starts to form.
- Kneading: Transfer the dough to 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 is too sticky, add a little flour.
- Rest and Rise: Form a ball with the dough and place it in a slightly oiled bowl. Cover with a clean cloth or cling film. Let it rest in a warm place, away from drafts for about 1 to 2 hours, or until the dough has doubled in size.
- Shaping: Degass 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 disc of your chosen size.
- Cooking: Preheat your oven to the maximum with a pizza stone or tray inside. Top your pizza according to your taste, then bake on the heated stone or tray. Cooking: about 10-15 minutes or until the crust is golden and crispy.
Tips and Tricks
- Water temperature: Warm water is crucial to activate 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 a professional result, use a pizza stone that accumulates heat and redistributes it evenly.
Celebrate this special day by sharing your creation with your loved ones. Homemade pizza is a guarantee of a moment of conviviality and indulgence. Bon appetit!