{"id":14015,"date":"2024-07-26T08:04:08","date_gmt":"2024-07-26T05:04:08","guid":{"rendered":"https:\/\/www.light-recipes.top\/?p=14015"},"modified":"2024-07-26T08:04:37","modified_gmt":"2024-07-26T05:04:37","slug":"pizza-dough-the-recipe-for-making-traditional-pizza-at-home","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=14015","title":{"rendered":"Pizza Dough: The Recipe for Making Traditional Pizza at Home"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">recipe<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preparation:&nbsp;<strong>20 min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rest:&nbsp;<strong>4 hours<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Difficulty:&nbsp;<strong>Easy<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serves:&nbsp;<strong>4 people<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">ingredients<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">00 flour<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">500 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Waterfall<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">300 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Extra virgin olive oil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">50 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">7 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Caster sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">7 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dehydrated brewer&#8217;s yeast (or 10 g of fresh yeast)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">you also need<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Extra virgin olive oil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pizza dough<\/strong>\u00a0is\u00a0a\u00a0<strong>basic preparation<\/strong>\u00a0that will allow you to make one of the\u00a0most loved and replicated leavened products in the world\u00a0at home . It is a\u00a0<strong>highly hydrated<\/strong>\u00a0dough , obtained by mixing together 00 flour with dehydrated brewer&#8217;s yeast, water, extra virgin olive oil, salt and a pinch of sugar, which will please everyone: from lovers of\u00a0Neapolitan pizza\u00a0, with a high and well-honeycombed crust, to admirers of the\u00a0low and crunchy Roman\u00a0one, up to the\u00a0pan pizza\u00a0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To prepare it properly, we suggest using a\u00a0flour with a good strength\u00a0, indicated by the\u00a0<strong>letter W<\/strong>\u00a0printed on the package: rich in gluten and high in protein, it will be able to absorb higher percentages of liquids. Once the powders, namely flour, sugar and yeast, have been mixed together in a bowl, all you need to do is pour in the extra virgin olive oil, mixed in a jug with salt and the\u00a0right amount of water\u00a0\u00a0and mix everything vigorously until you obtain a smooth and well-strung dough. At this point, a series of\u00a0reinforcement folds\u00a0are made , necessary to give strength and structure to the\u00a0<strong>gluten mesh<\/strong>\u00a0, and the smooth and homogeneous dough obtained is left to rise in a clean bowl, covered with a cloth, for about\u00a0<strong>3-4 hours<\/strong>\u00a0or until it has tripled in volume.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We chose to use\u00a0<strong>3 g of brewer&#8217;s yeast<\/strong>\u00a0and let the dough rise in the oven with the light on, so as to reach a temperature of about 24 \u00b0C. However, if you intend to get ahead of the game and let the dough rise\u00a0<strong>in the fridge<\/strong>\u00a0for 24 hours, it would be more appropriate to increase the amount of yeast used by 2-3 g:\u00a0the metabolism of yeast is in fact slowed down by low temperatures\u00a0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As for the\u00a0<strong>oil<\/strong>\u00a0, we suggest you\u00a0choose a good extra virgin olive oil\u00a0, so as to make the dough fragrant and scented. The correct percentage to add can vary based on the type of flour chosen but, generally, it ranges from 1.3 to 3% of the total weight of the flour.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Find out how to prepare pizza dough by following the step-by-step procedure and tips. If you liked this recipe, also try pizza\u00a0margherita\u00a0and\u00a0focaccia\u00a0.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to make pizza dough<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/03\/impasto-pizza-mescola-fraina-lievito.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mix the sifted flour with the sugar and the dehydrated brewer&#8217;s yeast in a bowl1.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/03\/impasto-pizza-mescola-acqua-olio.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour the water into a jug, add the salt and extra virgin olive oil and mix briefly with a spoon2.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/03\/impasto-pizza-aggiungi-liquidi.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the liquid mixture to the powders3.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/03\/impasto-pizza-amalgama-con-cucchiaio.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Start mixing everything together with a spoon4.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/03\/impasto-pizza-imoasta-a-mano.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Continue kneading vigorously with your hands for a few minutes.5.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/03\/impasto-pizza-impasto-su-piano-unto.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Then transfer the dough onto an oiled work surface.6.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/03\/impasto-pizza-fai-pieghe.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">With your hands greased with oil, make a series of reinforcement folds, necessary for the development of the gluten mesh: fold the edges of the dough inwards7and let the resulting dough rest, covered with a clean cotton cloth, for about twenty minutes. Then repeat the operation 2 more times, always allowing for a resting time between one round of folds and the next.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/03\/impasto-pizza-pirla-impasto.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At the end you should obtain a smooth and homogeneous ball8.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/03\/impasto-pizza-copri-impasto.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer the dough into a bowl, cover with a clean cloth9and let it rise in the oven with the light on for about 3 hours.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/03\/impasto-pizza-fai-raddoppiare.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The dough will be ready when it has tripled in volume.10. If you want to get ahead of the game, you can put the dough in the fridge the night before: in this case, you will need about 24 hours of leavening.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/03\/impasto-pizzastill-life.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 11<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The pizza dough is ready to be used11. Once rolled out and topped with your favorite fillings, let it rest for another half hour at room temperature, before cooking it in a hot oven at maximum temperature.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Usage tips<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">With the indicated doses you can make both a&nbsp;<strong>pan pizza<\/strong>&nbsp;, to portion and share with friends, and a classic round pizza. If you opt for pan pizza, you will have to oil a baking tray of about&nbsp;<strong>30&#215;40 cm<\/strong>&nbsp;, then gently spread the dough with your fingertips and let it rest at room temperature, once stuffed with your favorite ingredients, for at least half an hour before putting everything in&nbsp;<strong>a hot oven at maximum temperature<\/strong>&nbsp;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If, instead, you intend to try your hand at a\u00a0<strong>round pizza<\/strong>\u00a0as Neapolitan tradition dictates, we suggest you divide the dough into 250 g loaves, then roll them out into many discs of about 24 cm in diameter and finally place them in a hot oven, always at the maximum temperature, arranged on a preheated\u00a0refractory stone\u00a0: it will take you just a few minutes to obtain a golden and fragrant leavened product.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Variants<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">We used 00 flour, but it would be better to choose a\u00a0<strong>strong flour<\/strong>\u00a0, such as\u00a0<strong>type 0<\/strong>\u00a0or\u00a0Manitoba\u00a0. Alternatively, you can also try a\u00a0gluten-free\u00a0or\u00a0wholemeal\u00a0dough , but in any case, keep in mind that each type of flour will have a different capacity to absorb liquids.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you like, you can replace the&nbsp;<strong>dried&nbsp;<\/strong><strong>brewer&#8217;s yeast<\/strong>&nbsp;with&nbsp;<strong>fresh<\/strong>&nbsp;yeast : in this case you will need about 10 g to dissolve in a glass of water taken from the total amount of the recipe.<strong><\/strong><strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you have the tool\u00a0, you can also prepare the pizza dough with the\u00a0<strong>planetary mixer<\/strong>\u00a0. Simply collect the flour and yeast in the jug, turn the machine on at medium speed and then slowly add the water and extra virgin olive oil, until you obtain a well-strung dough. The dough will be ready when it comes away from the sides of the bowl while remaining attached to the hook.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>recipe Preparation:&nbsp;20 min Rest:&nbsp;4 hours Difficulty:&nbsp;Easy Serves:&nbsp;4 people ingredients 00 flour 500 gr Waterfall 300 gr Extra virgin olive oil 50 gr salt 7 gr Caster sugar 7 gr Dehydrated brewer&#8217;s yeast (or 10 g of fresh yeast) 3 gr you also need Extra virgin olive oil qb Pizza dough\u00a0is\u00a0a\u00a0basic preparation\u00a0that will allow you to [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":14016,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-14015","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pizza Dough: The Recipe for Making Traditional Pizza at Home - 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