Join Anna Maria’s
Newsletter
Subscribe today
and win a cookbook
Newsletter
Subscribe today
and win a cookbook
Recipe
Collection
Collection
Basic Pizza Dough
In a small bowl, sprinkle the yeast on the warm water, and stir to dissolve it. Set aside until the yeast starts forming bubbles in about 5 minutes.
Sift the flour. Pour the flour into a large bowl or on a work surface. Mold the flour in a mound shape with a hole in the center.
Pour in the center the yeast mix . . . .
. . . . olive oil, and a pinch of salt.
Using a spatula draw the ingredients together.
Then mix with your hands to form a dough.
Sprinkle some flour on the work surface. Place the dough on the floured surface.
Knead the dough briefly with your hands pushing and folding. Knead just long enough for the dough to take in a little more flour, and until it no longer sticking to your hands.
With your hand, spread a little olive oil inside a bowl.
Transfer the dough into the bowl.
Cover the bowl with a kitchen cloth, and set the bowl aside for approximately 1½ – 2 hours until the dough doubles in volume. The time required for rising will depend on the strength of the yeast and the temperature of the room.
When the dough is double its original size, punch it down to eliminate the air bubbles.
On a lightly floured work surface, cut the dough into three equal pieces.
On the work surface, using a rolling pin . . . .
. . . . and your hands, shape one piece of dough into a thin round layer. Make a pizza about 12 inches in diameter.
Make a pizza about 12 inches in diameter and transfer it to the pan. Using your fingertips, push from the center to the sides to cover the entire surface of the pan with a thin layer of pasta. Repeat this step with the other 2 dough pieces to obtain 3 pizzas.
Home made pizza can be cooked in different ways:
* Regular metal pizza pan (needs to be oiled before receiving the pizza).
* Non-stick pizza pan.
* Perforated pizza pan (cooks very uniformly on the bottom).
* Pizza stone. Place the stone in the oven about 10 minutes in advance to
bring it to the right temperature. Excellent for uniform cooking. The pizza
bottom needs to be kept floury to prevent it from sticking to the stone.
* Regular metal pizza pan (needs to be oiled before receiving the pizza).
* Non-
* Pizza stone. Place the stone in the oven about 10 minutes in advance to
bring it to the right temperature. Excellent for uniform cooking. The pizza
bottom needs to be kept floury to prevent it from sticking to the stone.
On the top of the dough, make two incisions that cross, and spread with a very small amount of olive oil. This last step will prevent the surface of the dough from breaking too much while rising.
** NOTE**
The temperature in the kitchen should be around 68–75 F (20–24 C), for the dough to rise properly.
The temperature in the kitchen should be around 68–75 F (20–24 C), for the dough to rise properly.
A Brief
History
of Pizza
History
of Pizza
Pizza
Margherita
Margherita
Pizza
with
Anchovies
with
Anchovies
Pizza
with
Mushrooms
with
Mushrooms
Pizza
with
Potatoes
with
Potatoes
Pizza
with
Arugula
with
Arugula
Article
Index
Index
Open
Kitchen
Kitchen
Recipe
Collection
Collection
Picture
Galleries
Galleries
Guest
Cooks
Cooks
Read our DISCLAIMER and PRIVACY POLICY before using my site.
Copyright © 2003, 2004, 2005 Anna Maria Volpi - All Rights reserved.
You have seen the chefs on TV twisting and swirling their pizza dough in the air. Do you think it is impossible to make a good pizza dough at home and a good pizza in your oven? I will change your mind.
How to knead the pizza dough
Click on the picture to see the movie.
It will take few seconds to load.
Click on the picture to see the movie.
It will take few seconds to load.
