Description
Homemade pizza night gets easier when the dough is reliable. This Italian recipe uses ingredients, folds, and flexible resting, so you can stretch it thin, keep airy edges, and bake it hot for crisp texture.
Ingredients
Scale
- 500 g flour (12% protein)
- 310 ml lukewarm water
- 1 tsp salt
- 1 tsp instant dry yeast
- 1 tbsp sugar
Instructions
- In a large bowl, mix the flour and yeast, then add the salt. Pour in the water little by little.
- Using a spatula (or your hands), mix gently so the flour absorbs the water, until you get a sticky dough ball.
- For kneading, roll the dough over itself and fold it to make it more even.
- Cover the bowl with a damp towel or cling film, then let it rest for 30 minutes, away from drafts.
- Fold the dough over itself 3 to 4 times to build strength and make it more supple.
- If the dough is too sticky, work with a dough scraper to avoid adding too much flour (texture depends on flour quality).
- After this, the dough becomes more resilient and a finger press springs back quickly.
- If baking the same day, place the pizza stone on the bottom of the oven and preheat to maximum (275°C for you). Wait until it’s very hot before baking.
- Lightly flour the work surface, then divide the dough into 4 equal parts.
- Shape into balls without working flour into the dough; flour is only to prevent sticking.
- Let the dough balls double in size.
- Handle the dough as little as possible, then shape a ~25 cm circle on lightly floured baking paper, pressing the centre and pushing outward toward the edges.
- Prep Time: 30 min
- rest / rise time: 1 hour 30 min
- Category: baking
- Cuisine: italian cuisine
Nutrition
- Serving Size: 1 pizza
- Calories: 470 kcal