You can easily make the best pizza dough at home! Today, I’m sharing my perfect basic recipe with yeast, along with 5 valuable tips that will ensure your pizza dough turns out perfectly every time.
Ingredients:
- 500 g pizza flour (Type 00) or wheat flour (Type 405)
- 10 g salt
- 325 g lukewarm water
- 10 g fresh yeast
Preparation:
- In a large bowl, mix the flour and salt.
- Dissolve the yeast in lukewarm water, then add the yeast water to the flour mixture. Knead for 15 minutes using the dough hook of a food processor until the dough becomes smooth and elastic. (Alternatively, mix the ingredients in a bowl and knead on a floured surface.) If the dough feels sticky, add a little more flour.
- Shape the dough into a ball and place it in a bowl. Cover with a damp kitchen towel and let it rest for 30 minutes.
- After resting, divide the dough into four balls (about 210 g each). Place the balls in a greased baking dish, cover with a damp towel, and leave to rest at room temperature for 2 hours.
- Once rested, place the dough balls on a floured surface. Create a depression in the center of each ball, then gently stretch the dough from the inside out to form the pizza. Avoid using a rolling pin to preserve the dough’s texture.
- Top the pizzas as desired and bake one at a time at 250°C (top and bottom heat) for approximately 10 minutes.
Steffi’s Tips:
- To get a crispy crust, sprinkle some semolina (durum wheat semolina) on the pizza peel before placing the dough on it.
