Pizza Dough
Ingredients for 1 pizza:
• 50 ml of warm water
• 1/2 cup (1kg) flour, type “00″
• 2 grams 25 grams yeast
• 2 teaspoons of extra virgin olive oil
• 1/2 teaspoon salt • 2 teaspoons sugar
- Mix the yeast oil and salt into a medium bowl with the warm water. Stir until the yeast dissolves.
- Place almost all of the flour on the table in the shape of a volcano. Pour the yeast and warm water mix into the “crater” of the volcano.
- Knead everything together for 10 to 15 minutes until the dough is smooth and elastic, keeping your surface floured.
- Grease up a bowl with some olive oil and put the dough inside. Turn the dough around so the top is slightly oiled. - Cover the bowl and put the dough aside to let it rest for at least 6/8 hours. If you can, prepare the dough the day before.
- Dump the dough out of the bowl and back onto the floured surface. Punch it down, getting rid of any bubbles.
- Preheat the oven to about 500°F, or about 250°C. Transfer the dough onto an oiled pizza pan or baking sheet.
- Add tomato sauce, if you want a pizza rossa (red pizza). Lots of pizzas in Italy are actually pizza bianca, without tomato sauce, so don’t feel like you have to! Brush the edges of the crust with a little bit of olive oil.
- Bake each pizza for about 10 minutes, then add mozzarella cheese (sliced or grated) on top, as well as any other ingredients.
- Let the pizzas bake until the crust is browned and the cheese is melted. By lifting up the pizza to peek underneath, you can make sure the bottom has browned, too.
- Remove your pizzas from the oven and, for a real Italian touch, garnish with a few basil leaves.