Pizza Dough Perfect Italiano Recipe 445

ITALIAN PIZZA DOUGH

Steps:

• Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.
• Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.
• Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.

PIZZA DOUGH- PERFECT ITALIANO RECIPE - (4.4/5)

Steps:

• Place flour, yeast and salt in a bowl and mix. Gradually add the water and olive oil then knead by hand for 7-10 minutes until the dough is smooth. Place dough in a lightly oiled bowl and cover with cling wrap. Set aside in a warm place to rise for 30 minutes to an hour until it doubles in volume. Knead dough gently for a few minutes to remove some air. Divide dough in two and roll out pizza bases. Sprinkle a little flour on the bench before rolling to prevent dough from sticking. Preparation Time: 15 minutes Cooking Time: 30 minutes

AUTHENTIC ITALIAN PIZZA DOUGH

Steps:

• How to make homemade pizza dough
• Place 600 g Tipo 00 flour in a large mixing bowl. Tipo 00 flour has a much higher protein content than our conventional all-purpose flour. We have had good experiences with the Tipo 00 flour "Farina Speciale Per Pizza" and the original Caputo Farina 00. If you do not have tipo 00 flour at home all-purpose flour can be used.
• Provide 2.5 cups (600 ml) of lukewarm water in a measuring cup.
• Add 3 - 5 g brewer's yeast and 30 g salt and stir well with the water in the measuring cup. Alternatively, fresh baker's yeast can be used. In traditional Neapolitan recipes, very little yeast is generally used to obtain a finer taste.
• Pour the water-yeast salt mixture into the mixing bowl and combine with the flour to a dough. For this it is enough to stir with a fork.
• Cover the dough with a damp kitchen towel and leave for 20 to 30 minutes. This step is very important for a good pizza dough. In the resting period of the dough, first protein chains are formed.
• After the resting period, stir the dough for about 3 minutes with a kitchen mixer with dough hook at the lowest level. If desired, add 2 tablespoons of olive oil. According to "Pasta per la pizza numero 328" the dough should be kneaded by hand, but this may also be due to the age of the recipe. Stirred with a kitchen mixer, the dough is in our experience much smoother. However, the mixer should have at least 350 watts of power. Alternatively, of course, a food processor or a Thermomix can be used to stir the dough.
• Gradually add the remaining 400g of flour and continue stirring at the lowest level. The process should take about 5 minutes.
• When all the flour has been absorbed by the dough, stir once more for 2 minutes. This time, however, on the second level of the kitchen mixer.
• Divide the dough into two portions of 800 g and form one ball each. Place the dough balls in two floured mixing bowls and cover with a damp kitchen towel.
• Let the dough rest
• Let the dough rest in a warm room for at least 6 hours. Even better are 24 hours.
• After the resting time use the dough immediatelly or store cool and dark. For example in the refrigerator.
• If necessary, take out 270 g of dough per pizza. The dough should be removed from the refrigerator 1 to 2 hours before the intended preparation.
• Shape the Pizza dough
• Put flour on a clean work surface. Form the now room warm dough into a ball and press it flat. Form with your hands into a round and thin dough. When doing so, place flour under the dough and press it from the inside to the outside.
• If the dough has a reasonably round shape, it can be lifted up the edge and turned like a steering wheel. By its own weight, the dough pulls almost by itself. By the way, a rolling pin should by no means be used to roll it out, since it takes away the airiness of the dough and the pizza does not rise well in the oven.
• The dough should now be about 12.5 inch (32 cm) in diameter and be very thin. Put plenty of flour on a pizza board or a pizza shovel and pull the dough on top.
• When everything is done correctly, you now have a very large and thin and perfect round pizza. Now it just has to be topped with the desired ingredients.
• Top the homemade Pizza
• As base topping homemade tomato sauce is used. Ideally, the tomato sauce is made from sun-ripened Italian San Marzano tomatoes or at least Roma tomatoes. In Naples, only San Marzano tomatoes from the Agro Nocerino Sarnese growing region are used.
• Spread the tomato sauce evenly with a tablespoon and leave an edge of about 2 centimeters wide. The other ingredients can be chosen freely to taste.
• At the example of the classic Margherita from Naples, it is only topped with the tomato sauce, mozzarella fior di latte or buffalo mozzarella and fresh basil leaves.
• How to bake Pizza
• Position the rack in the center of the oven. For the best baking result a pizza stone is needed. Place the stone on the rack and preheat the oven to 570 degrees Fahrenheit (300 degrees Celsius). If the oven supports only lower temperatures use the highest temperature available and use the bake mode setting. Her you can find a deatiled guide for baking pizza at home.
• When the oven has reached the temperature, bake the pizza on the stone for about 5 to 8 minutes. How long it takes to bake depends on your oven and the preheating time. If you use lower temperature or much toppings the baking time increases.

BASIC PIZZA DOUGH

Steps:

• Whisk yeast and water in a heatproof jug. Stand for 5 minutes or until frothy. Please configure the Recipe Tip in the dialog. Place flour and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and oil. Using your hands, mix the dough until it comes together and is smooth. Turn out onto a lightly floured work surface and knead briefly. Please configure the Recipe Tip in the dialog. Place dough in a lightly oiled bowl and cover with cling wrap. Set aside in a warm place to rise for 30 minutes to an hour until it doubles in size. Please configure the Recipe Tip in the dialog. Turn dough out onto a lightly floured surface and knead gently for another 5 minutes or until smooth. Divide dough and roll out pizza bases to desired size. Sprinkle a little flour on the bench before rolling to prevent dough from sticking. Your dough is now ready for your favourite pizza topping. Please configure the Recipe Tip in the dialog.

PIZZA DOUGH

Steps:

• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

REAL ITALIAN PIZZA DOUGH

Steps:

• Preheat the oven to the lowest setting possible.
• Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
• Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
• Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
• Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
• Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
• Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
• Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.

PERFECT PIZZA DOUGH

Steps:

• Place the sugar, salt, 1 TBSP olive oil, water, 1 cup flour, yeast, and remaining cup of flour into your mixer's work bowl.
• Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball.
• Spray your hook attachment with cooking spray and swap it out with the paddle.
• Knead dough for 15 minutes on medium speed.
• After 15 minutes, tear off a small piece of dough and flatten into a disc.
• Stretch the dough until thin, hold it up to the light, and look to see if a taut membrane has formed (also called a baker's window), you should be able to see a webbing of membranes and nearly be able to see through the dough.
• If the dough tears before it forms, if you aren't able to pull it thin to almost see through before it rips, knead the dough for an additional 5 to 10 minutes.
• Form the dough into a smooth ball on the countertop, sealing it unto itself.
• Place the dough ball in a large stainless or glass bowl and add 2 tsp olive oil, tossing to coat.
• Cover with plastic wrap (doesn't have to be a perfect seal) and refrigerate for 18 to 24 hours.
• Place pizza stone or tile onto the bottom of a cold oven (or if your heating element is on the bottom of your oven, simply place stone onto the lowest position oven rack) and turn the oven on to its highest temperature, 500° or mine goes to 550°.
• Split the dough into 2 equal pieces using a knife or dough scraper.
• Flatten each piece into a disc onto the countertop and then fold each piece into a ball.
• Wet hands barely with water and rub them onto the countertop to dampen the surface slightly to make it 'sticky', roll the dough on the surface until it tightens into a smooth ball.
• Cover with a tea towel and let rest for 30 minutes.
• If you won't be immediately using the second ball of dough, spray the inside of a ziplock bag and place the dough ball into the bag.
• Seal and refrigerate for up to 6 days.
• Sprinkle flour or cornmeal onto peel and place dough onto the peel.
• Using your hands, form a lip around the edges of the pizza.
• Stretch the dough into a round disc, holding the center with one hand and gently pulling the edges outward with the other hand, rotating after each stretch, try tossing if you're up for it, but do not use a rolling pin!
• Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile.
• Dress and bake the pizza immediately for a crisp crust or rest the stretched dough for 30 minutes if you want a chewy texture.
• To dress the pizza, brush the rim of the pizza with olive oil.
• Spread the pizza sauce evenly over the pizza.
• Sprinkle the herbs onto the sauce and then any toppings you might want.
• Top with cheese.
• Slide the pizza onto the tile and bake for 7 or 8 minutes, or until bubbly and golden brown, checking the underside for doneness before removing.
• Rest finished pizza for 3 minutes before cutting.

AN ITALIAN'S CLASSIC PIZZA DOUGH

Steps:

• In a small bowl combine salt, honey, olive oil, and cool water.
• Mix well and set aside.
• In a separate bowl, combine warm water and yeast. Allow to proof for ten minutes.
• After proofing combine honey mixture and yeast in one large mixing bowl.
• Add flour, one cup at a time, into the combined liquid mixture. Dough is an art - depending on your paradigm you may want to work this with your hands, add a T of water if it is dry.
• Place dough ball on lightly floured surface and knead until smooth.
• Place dough in covered buttered (melted) bowl and allow dough to rest for 30 minutes. A slightly warmed oven (90 degree) is great.
• Divide into two equal sized dough balls.
• If using a pizza stone, place stone in oven and preheat oven to 450 for at least ten minutes.
• Roll out into two pies and add your favorite sauce and topping combinations.

NEW YORK ITALIAN PIZZA DOUGH

Steps:

• Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
• Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
• The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
• Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.