Italian pizza dough

Category: Bakery products
Italian pizza dough

Ingredients

flour 480 g
instant yeast 1/2 tbsp. l.
salt 1/2 tbsp. l.
vegetable oil 1 tbsp. l.
water 408 ml

Cooking method

  • And for me there is no better pizza dough than a recipe Italian bread Ann Thibeault There was a leaven in the house, I cooked with it, but even without the leaven, a delicious dough is obtained. The recipe is taken here 🔗
  • Mix flour with yeast and pour into water, stir (do not knead, only so that the water moistens the flour). Leave for 20 minutes. Add salt and knead for 30 minutes. Knead with a combine, it will not work with your hands, the dough is thin. Time of 30 minutes is a lot, as soon as the dough has gathered in a shiny ball and stops sticking to the bowl, mix the butter drop by drop. Place in a greased bowl, grease the top of the dough with butter. Cover and let the dough ferment until it doubles in volume.
  • Divide the dough into two parts. We handle it carefully so as not to disturb the formed bubbles. With oiled hands we form pizza bases directly on baking paper. We put the blanks for proofing for 40 minutes. I cover them with a baking sheet or a large round shape. In the meantime, we heat the stone, prepare the filling. We bake with steam at 250 * - 7-10 minutes, and at 200 * minutes 5. Awesome dough, try it!
  • Another point: the filling should not be too wet, smear the dough lightly with the sauce.

The dish is designed for

two large pizzas 30-35 cm in diameter:

Note

Photo o_olga76

nut
Freken Bock, thank you for the recipe: flowers: The dough turned out to be very tasty.
Freken Bock
nut , with some delay - to health. The idea is not mine, I myself am delighted. This is still our favorite pizza.
andros02
Thank you Freken Bock, an excellent recipe, but tell me if there is a sourdough or sourdough, at what stage should it be added according to the recipe?
Freken Bock
andros02, the recipe is so not mine that I am even embarrassed to accept gratitude. I just make this dough with sourdough. I ask here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13642.0
o_olga76
Freken Bock, thank you very much for the recipe, the pizza turned out great. Only I added much more flour, otherwise it would not be possible to cope with the dough ...
Freken Bock
o_olga76 , to your health!
o_olga76
Freken Bok, and thank you for your responsiveness)). Tomorrow I am expecting guests of Italian origin and European residence. I will cook pizza with your dough, of course. I want to ask ... If you don't add more flour, but leave it liquid, what will happen? What is your consistency? I was going to be like thick pancakes ... is that okay?
o_olga76
... and another question. Can such a dough be stored in the refrigerator for a day or two?
o_olga76
This is what delicious food came out of a sticky dough,
pizza with pear and gorgonzola, our favorites:
Italian pizza dough
and these are two pieces left from hungry guests. Second pizza with salami, tomatoes and mozzarella.
Italian pizza dough
Thanks again ))
Freken Bock
o_olga76 , sorry, did not notice the question. But, judging by the photo, everything turned out great without my answer.

But still, in order to feel what should turn out, on occasion, try this recipe on Macfa. Our flour is too weak for this dough. It should come out more liquid than we are used to, but not like a dough for pancakes. It can still fold with oiled hands.

How much I wanted pizza, looking at your photos!
o_olga76
Freken Bock, thank you for your kind words. Well, I already kneaded on Makfa: I read your advice in Temka about Italian bread.
Kimiko
the dough tasted amazing. Many thanks to the author! now I will settle on your forum
Maruska
Freken Bok - Please advise what is my mistake ??
If you bake in a conventional oven, do you need to put pizza in hot or cold and how much to bake then and at what degrees?
I preheated the oven for 30 minutes to 300g. Then she put the pizza down to 200. But it turned out that the top was hard and hard, not biting, but inside, under the crust of the dumpling.
?
Very much I ask for help !!! The holiday is on the nose !!
Freken Bock
Quote: Maruska

Freken Bok - Please advise what is my mistake ??
If you bake in a conventional oven, do you need to put pizza in hot or cold and how much to bake then and at what degrees?
I preheated the oven for 30 minutes to 300g. Then she put the pizza down to 200. But it turned out that the top was hard and hard, not biting, but inside, under the crust of the dumpling.
?
Very much I ask for help !!! The holiday is on the nose !!

I bake this dough only on stone. I heat the stone at a very high temperature for 20-30 minutes. I very quickly throw off the pizza on it, quickly spray it on the walls of the oven with a spray gun, quickly close the oven. At the same time, together with the stone, an empty bowl is heated in the oven. I also quickly pour water into it, it boils and steam begins to form. That is, you have not a mistake, but just a completely different approach. This is probably why it did not work out.
Maruska
Quote: Freken Bock

I bake this dough only on stone.

That is, without a stone - I won't get pizza?

Freken Bock - at what temperature do you heat it up and on what oven?
and what is convection mode or bottom or top and bottom?

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