THE PERFECT PIZZA DOUGH RECIPE
The perfect pizza dough recipe makes an excellent base for traditional pizza Margherita and marinara, but you can also add your favorite topping. We highly recommend using the weight measure, rather than volume, because it is easier and much more accurate.
These are important factors when making the perfect pizza dough recipe.
INGREDIENTS BY WEIGHT:
INGREDIENTS BY VOLUME:
Pour the water into the mixer bowl, then add and dissolve the sea salt. Add about 10% of the flour and all the yeast. Start mixing, gradually adding the rest of the flour until it is a dough, which should take about 10 minutes. Mix for about 20 minutes at low speed. By now the dough should be soft and elastic. Water should be room temperature, never hot.
Place the dough onto a flour-dusted work table or tray and cover with a damp cloth (this prevents the surface of the dough from hardening and forming a crust). Let the dough rest for between 1 and 1½ hours until it has approximately doubled in size.
After resting the dough is ready to be formed into balls. Dust your hands and the work surface with a little flour -not too much otherwise the pizza will absorb it and it will disturb the moisture balance. Weigh a piece of dough of 200 to 215gms and form a ball by hand. A good method is to hold the dough between the hands and fold the mixture under the ball so that the surface is both smooth and round. Once you have a rough ball you can get a better shape by rolling it gently between the hands. Place the balls in a deep tray lubricated with a touch of olive oil to prevent sticking. Cover and refrigerate for 24 to 48 hours. Rest at room temperature for 4 hours after which the dough should be smooth and relaxed and ready to use.
Dust surface and hands lightly with some flour to prevent the dough sticking and place pizza ball on the surface. Using tips of fingers of both hands, press the ball from the middle to the edges, turning and flipping frequently. Keep pressing the ball until the disc is about 1cm. When you have acquired some expertise, at this point you can lift the disc and rest on the tops of both raised fists and continue to stretch until a uniformly thin disc is achieved. If the dough tears it’s easy to repair: simply overlap tear and press. Be sure there are no holes, or the liquid will cause the pizza to stick to the peel.
Additional FREE Downloads:
Belforno Wood-Fired Pizza Cookbook
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