What Makes Great Pizza Dough?
Great Pizza Dough requires passion, care, and obviously the right ingredients. Using high protein flour and good bakers yeast is important to achieve a good stretch.
Work the dough well to activate the proteins in the flour. Now, allow it proving time to build into something beautiful like you experience at your favorite Italian pizzerias. Practice in-folding the balls - this does affect the end result. In-fold and stretch the large ball and also the small balls. You may not realize it yet, but all the processes in this recipe are vital to achieving authentic Neapolitan pizza dough.
Share this Post
Pizza Dough Ingredients:
Makes 8-10 Pizzas @ 250g
- 3.5 Teaspoons Active Yeast
- 2 Tablespoons Liquid Honey
- 1 Liter of Luke Warm Water
- 1.5 Kg High Grade Flour or 00 Flour
- 1 Table Spoon Salt
- 2 Tablespoons Olive Oil
Pizza Dough Recipe:
Stage 1 - Activate Yeast In Semi-Dough
In a large mixing bowl place the water, yeast, and honey.
Mix it and let it sit for a minute.
Now add 2/3 of the flour to the mix and mix in well. Leave this mix to sit at room temp under a damp towel for an hour.
Stage 2 - Bringing Together & Proving
After the thin dough has risen, add the rest of the ingredients and knead the dough until smooth and stretchy enough to see through the stretched dough.
Stretch and in-fold the dough into a ball and a lug of oil over it and cover well to prove for 1-2 hours.
Stage 3 - Balling & FInal Proving
Divide and fold the dough inside itself into 250g balls, this process stretches the dough well and will impact the pizza base.
Place the balls with good space between into trays and cover well, leave these to prove for 3-8 hours at warm room temp.
Now enjoy making pizzas!
Making Pizza Dough: Summary
Making Pizza from this dough is fun! It works well, you can't really go wrong with it. You can make it slightly firmer with slightly more flour, this will give you crunchier pizza and less handing stress. When handling the dough balls and rolling out your pizzas, be sure to use pizza grade semolina, We use a bed of semolina to help spin our dough out by hand. However, you do whatever works for you.
Make sure you leave some excess dough around the edges for a good crust.
When it comes to your pizza oven, you need a really hot base. If you do not have a wood fired pizza oven, make sure you use a thick pizza stone in your oven as a base. Your oven should be on full power. Let it warm for at least an hour to get best results.
Share.Tell Your Friends
Share this Post