Making your traditional pizza dough, sauces and pesto from the scratch is simple and and save you lot of money and ultimately your health will improve as you won’t eat unnecessary ingredients most manufacturers include in their bought doughs.
Ingredients for making your own dough are very cheap and you can find them anywhere
FLOUR – WATER – YEAST – SALT
that is all that a basic pizza recipe requires!
It is not a secret that the best pizza dough recipes come from sunny Italy. The few ingredients used to create this dough are amongst the cheapest and with little time and care we can create a culinary rhapsody. Let’s try it at home!
Traditional Pizza Dough
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 3 hours
Number of servings: 2
Per Serving 453 calories
Fat 2 g
Carbs 93 g
Protein 15 g
- 1 cup (125 gr) “00” flour or all-purpose flour
- 1 cup (125 gr) semolina flour 2 tablespoon yeast 1 tablespoon salt 2 tablespoon olive oil 2 tablespoon sugar (leave out if you wish your pizza to be “lighter” from a diet point of view)
- 1 1/2 cups (300 ml) water
- 3 tablespoons warm water
- In a small bowl, stir the yeast (with sugar, optional) with the warm water until the yeast dissolves.
- Place almost all of the flour on the table in the shape of a volcano (with a small hole on the top), add salt and pour the yeast and water mix into the hole you created.
- While keeping your surface floured, knead everything together for up to 15 minutes until the dough is smooth and elastic.
- Take a large bowl, grease it up with olive oil and put the dough inside. Make sure you turn the dough around so that all sides, including the top, are slightly oiled. Cover the bowl with a kitchen towel and let it rest for at least 2 to 3 hours.
- Preheat the oven to about 200°C (400°F).
- Flour the surface and dump the dough out of the bowl. Push (or better even punch) the dough down to get rid of any bubbles. Divide the dough in half, let it rest for a few minutes before you continue.
- Roll both parts forming them into circles of 30 cm (12 inch) in diameter. The beauty of baking pizzas is that you can decide for yourself how thick you want the pizza to be. Typically, higher pizza comes from the region of Napoli (also called “pizza alta”, high pizza), pizza with crispier crust and lower base is more of a Roman style (pizza bassa).
- Place the dough onto the tray with baking paper. Top pizza with your favourite topping and bake for 20 minutes,
Here is one tip that saves me lot of time and all the guests are thrilled about a homemade fresh pizza even when I don’t have time to let the dough “grow”;
If you have generally little time and some extra place in your freezer, prepare larger dough quantity; let it fully rise and then divide it into pieces portioned for single pizzas (you can form them as small balls), wrap in a plastic bag and freeze.
Once you want to bake your pizza, make sure you take the dough out the night before you are planning on baking it, place it in the fridge and next day work as if you’ve just prepared the dough.
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