Homemade pizza dough
Making your homemade pizza dough isn't difficult, but it does need attention and love. This sounds a bit cliché, but it really leads to the best results I've achieved myself. In the post above I will discuss some tips and tricks that can help you make your pizza bottom.
Servings 2 big pizzas (or 4 smaller ones)
Ingredients
- 450 gr. 00 flour
- 4 gr. dry yeast
- 250 ml. lukewarm water
- 1 Tbsp Olive oil +- 10 gr.
- 4 gr. sugar
- 8 gr. salt
- Optional: a handful of fresh herbs basil, oregano, rosemary...
Instructions
- Start by activating the yeast. You do this by dissolving the dry yeast in lukewarm water. Set this aside for 10 minutes until you notice that the yeast dissolves in the water and the whole begins to "foam".
- Meanwhile, weigh the flour and add it to a mixing bowl. Stir in the salt, sugar and optionally fresh herbs. Make a hole in the middle into which you pour a tablespoon of oil.
- Pour the water with the activated yeast into the hole and mix well by hand or using your food processor. Knead the dough for 10 to 15 minutes at slow speed. Stop when you notice that you have obtained a silky soft elastic dough that hardly sticks.
- Form a ball of the dough and let it rise for about 2 hours under a damp towel at room temperature. Check the dough regularly after an hour and a half. If the dough has doubled and does not immediately spring back when you gently port it with your finger then you are ready for the next step.
- Carefully cut the pizza dough into 2 (or 4) pieces, round them up and let them rest for another half hour on a flowered worktop under a damp towel.
- Now the dough is ready to form your pizza. Take a ball of pizza dough and gently press it from the middle out with your fingers. Slowly work your way out until your pizza has reached the desired size and thickness of bottom. Make sure that you stay at least one cm from the edge each time so that you can get a nice crust.