Perfect homemade pizza2012-05-11
- Cuisine: Italian
- Servings : 6-8
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 10:0 h
Pizza is one of the most amazing food in the world! and I’m sure that many of you are thinking the exact same thing. And today I will show you that making pizza dough at home is not impossibile, and you will love it so much you will always have some dough in the fridge, ready to be baked.
- 1/2 lt water
- 15/20gr salt
- 1 tsp sugar or 1 tsp of barley malt
- 1/2 tbs of dried yeast
- 3 tbsp of extra virgin olive oil
- 600gr whole wheat flour or a stone milled flour
- 150gr soy or spelt flour
The night before put 100gr of flour into a bowl and add 50gr of water and the dried yeast. Mix it vigorously to create the glutine and let it rise all night long in the oven, or in a place with constant temperature.
In the morning you will have a mini dough that will be the base for your perfect pizza. In a bigger bowl add the water the dough and the sugar or malt, mix gently and then add a little at a time half of the flour. Start kneading the dough with a spoon, as if you were making a batter. Keep on mixing the ingredients from bottom to top to add as much air as you can. (is what makes the pizza dough raise better)
Continue to add the flour and stop using the spoon when the dough becomes to thick. At this point start using your hands to knead and add the oil and salt. Keep on kneading with your hands while adding the rest of the flour and the soy flour. When the dough is elastic and won't stick to your hand, cover the bowl with a wet cloth or with a plastic wrap. Let the dough rest in a warm place (25-32°C /77-89°F) for at least 3/4 hours. The best place to put it is the oven with the light on.
When the dough has tripled, the pizza is ready to be cooked. Turn on the oven in advance at maximum temperature and let the dough rest in the fridge for 30 to 40 minutes, whilst the oven reaches the right temperature.
Now you just need to spread the dough in the baking tray, season it with tomatoes, salt, pepper, anchovies, mozzarella or whatever you like and put it in the oven to cook for about 8 to 10 minutes (it depends on how think you spread the dough).
The most important thing is to keep aside some 150gr of dough, in a jar or in an airtight container, you will use it the next time to skip the first step. The dough will keep in the fridge for a week or in the freezer for six months. If you're going to use the dough as starter for another dough, remember that the proportion are 100gr of dough for 450gr of flour.