Homemade pizza: The secret to the perfect dough. You can even eat the last crumbs!

Homemade pizza with just 5 ingredients and a perfect dough recipe. A light pizza crust that sets the dish apart. Fluffy and aromatic top with good consistency. You can eat to the last crumbs.

The perfect pizza dough for this recipe can be kneaded in 5 minutes by hand or 40 seconds in a food processor. The result is a top and crust like what you’d get in the most famous Italian pizzerias.

read also Fluffy Flourless Pancakes: Fluffy, fluffy pancakes that don’t look like the real thing.The secrets of the easiest recipes

The pizza crust will be fairly crunchy but still elastic and the edges won’t be as hard as crackers or as thin as paper.

read also Valentine’s Day Magical Recipe: Special Oreo Cake.With this simple and quick preparation you will conquer

Homemade Pizza: The Secrets of the Perfect Dough and the Ingredients You Need

600 g (4 cups) strong flour or pizza flour (or plain or all-purpose)

2 teaspoons (6g) of quick-fermented yeast or instant yeast

2.5 teaspoons (15 g) salt, kosher/table salt

4 teaspoons of white sugar (20 g)

4 tablespoons extra virgin olive oil

330 ml (1 1/3 cups) lukewarm water.

You will also need 1 tablespoon of flour and 2 teaspoons of extra virgin olive oil for your work surface.


Place flour, yeast, sugar and salt in a large bowl. Mix with a wooden spoon. Make a hollow in the center. Pour oil and water. Mix until smooth so that the cake pulls away from the sides of the bowl. Sprinkle his 1/2 of the additional flour onto the work surface.Remove the dough from the bowl and knead for 5 minutes until smooth.

Form the dough into a ball. Drizzle extra virgin olive oil in a large bowl (you can use the same bowl). Place the dough on top and turn it over to spread the oil. Wrap in plastic wrap and leave in a warm place for 1-2 hours until doubled in size. After the dough has fermented, the bowl of dough can be refrigerated for up to 5 days (if not kneaded after fermenting).

If you decide to make a pizza on the spot, remove the dough from the bowl and place it on a lightly floured work surface. Cut the dough into 3 equal parts (330g each) – one for each pizza base and knead for a few seconds. For each piece of dough, form a ball and place the ball smooth side up on a large tray – 5 cm, 10 cm away from the edge of the tray.

Let’s inflate the pizza dough!

Dust the ball with a little flour and rub gently until the surface is coated (but not sticky). Cover the ball with a slightly damp towel. Alternatively, lightly cover with baking paper and seal the pan with plastic wrap, making sure there is enough room for the balls of dough to rise under the cover.

Place in a warm place for 1 hour until doubled in size.

The finished dough can be topped with your favorite ingredients. Preheat oven to 275°C. Place rack in top third of oven. Sprinkle the work surface with 1/2 tablespoon of flour. Place a ball of dough on top. Squeeze the dough lightly with your fingertips and the backs of your fingers without touching the edges, and roll it out into a 20cm circle. Then use your fingers and palms to roll out the dough in a circular motion until it is about the size of a 30cm pizza tin. Leave his 1 cm of the edge as intact as possible (for puffy edges).

If you like pizza dough, you might also like the potato bread pudding recipe.

Google News icon Get the latest news. Follow StiriDiaspora on Google News too

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top