Pizza dough

pizza

pizza

⏲️ Total Time
4.75 hours

🧂 Ingredients

  • 500 g 00 flour
  • 7 g fresh brewer’s yeast
  • 3 g dry brewer’s yeast
  • 8 g salt
  • 10 g extra virgin olive oil
  • some semolina flour

:cooking: Cookware

  • 1 wooden spoon
  • 1 oven
  • 1 baking tray
  • 1 cast iron baking tray

📝 Instructions

Step 1

Place the 00 flour , sifted, into a bowl and add the finely crumbled fresh brewer’s yeast or dry brewer’s yeast, then mix using a wooden spoon.

Step 2

Pour in the water a little at a time, continuing to stir so that the flour absorbs it and the yeast dissolves completely. Add the salt and pour in the extra virgin olive oil, still mixing.

Step 3

This type of roughly mixed dough is called 'no knead'.

Step 4

Cover the bowl with a sheet of plastic wrap and let it rise for 30 minutes at room temperature.

Step 5

Ideally, place it inside the oven using the 'oven off' function to maintain a steady temperature of 26-28°C.

Step 6

If your oven doesn’t have this feature, you can wrap the bowl in a blanket and keep it in a draft-free spot.

Step 7

After this time, transfer the dough to a work surface and fold it over itself, repeating the fold on all four sides.

Step 8

Then, three times, stretch the dough toward yourself and fold it back.

Step 9

Don’t worry if the dough feels quite sticky at first (you can sprinkle some flour on the surface to help).

Step 10

Place the dough back into the bowl, cover with plastic wrap, and let it rise for another 20 minutes.

Step 11

Repeat this folding and resting process two more times;

Step 12

on the last round, before placing the dough back into the bowl, drizzle it with a little oil and finally let it rise at room temperature for at least 3 hours.

Step 13

Shaping the pizza into pans

Step 14

Take the dough, place it on the work surface, and divide it into three equal portions.

Step 15

This way, you will get pizzas of the right thickness: crispy on the outside, soft on the inside.

Step 16

(Alternatively, the full amount of dough can be used for one rectangular baking tray.)

Step 17

Cover the dough balls with a clean cloth or plastic wrap and let them rise again for another hour at room temperature.

Step 18

Sprinkle some semolina flour on the surface and flatten each dough ball by pressing around the edges and the center with your fingers.

Step 19

Remove any excess semolina and transfer the dough to a baking tray (26-28 cm), greased with olive oil (it’s okay if the dough doesn’t reach the edges yet).

Step 20

Let it rest for about 30 minutes more, then stretch it out to the proper size with your hands.

Step 21

Top with tomato sauce and your preferred ingredients.

Step 22

Baking the pizza

Step 23

Drizzle a little extra virgin olive oil over the top and bake in a preheated oven at the highest temperature (300°C) for about 10 minutes,

Step 24

or at 200°–220°C for 15 minutes.

Step 25

You can recreate a stone-baked effect by heating a cast iron baking tray upside down (thicker trays work better) and baking the pizza on top of a sheet of parchment paper.

🔗 Source