Italian-style Basic Pizza Dough recipe is ideal for those who wants to master the art of Italian Pizza. It is a very simple and versatile dough.
Often at times, visiting a Pizza joint and making that “Large Pizza with extra Pepperoni” order is inevitable, isn’t it? However, have you ever found yourself in a situation where the taste of that Pizza “rocks your world”? That it is so delicious you may not help but wonder, what is that secret flavor or ingredient used? How was it cooked to achieve such a taste?
Nevertheless, if you are curious enough, finding that secret ingredient, if any, shouldn’t be difficult. But did you know that there may be no secret ingredient at all? And interesting enough, it is just a basic Pizza dough you can make right from your kitchen? Read along to find out how to basically make one, and say goodbye to their ridiculously high prices and delivery costs to your home.
To achieve a tasty Pizza from your kitchen, you have to go the extra mile and find the best high-quality ingredients. First off, look for fresh yeast or acquire dry instant yeast instead. Other essential ingredients required include white bread flour of approximately 500g, Sugar and salt (enough to taste), warm water, and approximately 20 ml of extra virgin Olive oil.
Luckily, if you need to add other seasonings, you are free to include them. You can, in the ingredients list, add some Rosemary, fresh basil, tinned plum tomatoes, and mozzarella. All these additional ingredients will be used for the topping after you’ve already prepared the basic Pizza dough. The topping will boost the delicious taste of the Pizza while enhancing its appearance.
As a basic Pizza dough, its preparation is straightforward and simplistic. All you need is to prepare the dough but should be done as cautiously as possible. It should neither be too sticky nor runny. To achieve that dough standard, mix your flour and enough salt thoroughly till they completely combine. Set this aside for a moment. On the other hand, use the sugar, yeast, warm water and some olive oil to form a foamy mixture. Leave it for about five minutes to activate the yeast. After the fluid is foamy enough, it is time to make that perfect dough for your Pizza. Let’s get to it, shall we?
In the flour bowl, make a hole between and pour the yeast mixture in it. Stir the mixture thoroughly until it starts to hold together. Take it out to one of your clean counter tops sprinkled with flour and knead it further. Do this for a while or until the dough is smooth and elastic. When you achieve such a standard, your dough is ready for use. You should therefore transfer it to another bowl.
This time, the bowl should be greased with oil in its edges to avoid it from sticking. Cover this bowl tightly with aluminum foil, and set it aside in a warm place. This condition will make it rise, and it need punching down before dividing it in considerable sizes for your Pizzas. Again, set the divided Pizza doughs aside and wrap them for 30 minutes before baking. And that’s all you are required to do for that tasty Pizza, and save your money.
- Fresh Yeast- 25 g / or Dry instant yeast - 1 tbsp
- White Bread flour- 4 cups / 400 g
- Lukewarm water- 1 cup / 200 ml
- Sugar- ½ tsp
- Salt- 1 tsp
- Olive Oil- 2-3 tbsp / 15 ml
- Mix the yeast and water together. Add sugar and salt, also add about 2 tbsp of the flour. Transfer the mixture into a lightly floured bowl and let it rise for about 15 minutes.
- On a clean work surface stir the yeast mixture into the the rest of the flour. You may need to add more water to get a soft dough.
- Add the olive oil and start kneading energetically for about 10-20 minutes. The dough should stretch easily to 10 in/ 25 cm without snapping.
- Divide the dough into 2 equal propositions. Make 2 balls, brush each ball generously with olive oil and place into large bowls. Cover with plastic and allow to rise 1 hour or until they have doubled in size.
- Roll out each ball into round, spread with tomato Passata, then sprinkle with toppings, such as sausage, garlic, basil and cheese.
- Bake 10-15 minutes at 220 C/425 F/ Gas 7.