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Italian pizza dough recipe

Course Main Course
Cuisine Italian
Prep Time 2 hours
Cook Time 8 minutes
Leavening time 1 day
Total Time 1 day 2 hours 8 minutes
Servings 4 one-serving, medium pizzas
Author Claudia Rinaldi

Ingredients

  • 17.6 oz 0 flour - 500 gr
  • 6.7 oz hot tap water + something more - 250 ml
  • 0.4 oz fresh baker's yeast - 12 gr
  • 2 teaspoons sea salt - 10 gr
  • 3 teaspoons sugar - 10 gr
  • 3 tablespoons extra virgin olive oil - 30 gr

Instructions

  1. Dissolve the yeast and the sugar in the hot tap water. Let it rest for five minutes in a warm place. During winter, I place it in the oven with the light on, and if it's not enough, I set the temperature to 68-86°F (25-30°C). After five minutes, you should see a slight bubbling, even just a hint on the sides. This means the yeast is active. If not, start all over again.
  2. Add the olive oil to the yeasted water and mix well.
  3. Place the salt on the bottom of the mixer's bowl. Add the flour too.

  4. Initiate the engine, slow speed, and gradually pour in the yeasted water. Work the dough for about ten minutes; you'll see it coming together and collect all the flour from the bowl sides.

  5. After ten minutes, add circa 1.7 oz (50 ml) more hot tap water, and work the dough: it will wrap itself around the hook after about five minutes. Timing depends on the flour quality and gluten.

  6. Add about 0.7 oz (20 ml) of hot tap water. At this point, the dough will go back to almost liquid, but don't worry, keep kneading, always low speed, until it wraps around the hook once more. The result will be a soft and sticky dough.

  7. Remove the hook and cover the bowl with a kitchen cloth. Place it in a warm spot of your house - away from drafts and temperature swings - or in the light-on or low-temperature oven, 68-86°F (25-30°C). I keep the oven on for four to six hours, then turn it off and leave the dough rising overnight. Try to get close to this.

  8. The next day, take back the bowl, pour the dough over a lightly floured working surface and grease your hands with a bit of olive oil. Don't worry if the surface of the dough has dried a bit: it happens. Work the dough with your hands, shortly, and form four round, same-size loaves.

  9. Cover them with the kitchen cloth and let them rise for at least a couple of hours.