Basic Pizza Dough Recipe
This recipe makes an excellent base for traditional pizza margherita and marinara, but you can also add your favorite topping.
Ingredients by Volume:
Ingredients by Weight:
We highly recommend using the weight measure, rather than volume, because it is easier and much more accurate.
Preparation:Pour the water into a mixing bowl, then add and dissolve the sea salt. Add about 10% of the flour and all the yeast. Start mixing, gradually adding the rest of the flour until it is a dough, which should take about 10 minutes. Mix for about 20 minutes at low speed. By now the dough should be soft and elastic. Caution: water should be about room temperature – never hot.
The dough must now go through 2 risings.
Place the dough from the mixer onto a flour-dusted work table or in a tray, and cover with a damp cloth (this prevents the surface of the dough from hardening and forming a crust). Let dough rest for about 1 to 1½ hours until it has approximately doubled in size. This is the first rising. After resting it is ready to be formed into balls. Dust hands and work surface with a little flour – but never too much otherwise the pizza will absorb it and disturb the moisture balance. Weigh a piece of dough of 200 to 215gms and form a ball by hand. A good method is to hold the dough between the hands, and fold the mixture under the ball so that the surface is both smooth and round. Once you have a rough ball you can get a better shape by rolling it gently between the hands. Place the balls on a work surface or in a tray lubricated with a touch of olive oil to prevent sticking. Cover with damp cloth and let rest for about 4 hours.
Forming the Pizza:After the 2nd rising, the pizza ball is ready to be worked into a pizza base. Dust surface and hands lightly with some flour to prevent the dough sticking and place pizza ball on surface. Using tips of fingers of both hands, press the ball from the middle to the edges, turning and flipping frequently. Keep pressing the ball until the disc is about 1cm. When you have acquired some expertise, at this point you can lift the disc and rest on the tops of both raised fists and continue to stretch until a uniformly thin disc is achieved. If the dough tears it’s easy to repair: simply overlap tear and press. Be sure there are no holes, or the liquid will cause the pizza to stick to the peel.
Add a dusting of corn flour to the surface of the peel to facilitate movement of the pizza into the oven. Place the pizza disc on the peel and add sauce.
For the best results your fire should have a flame to give the surface of the pizza sufficient heat. it also provides light! A good temperature to aim for is 650⁰F but it’s likely that your oven will heat anywhere up to 850⁰F and more.
It will take practice to learn how the optimum cooking times at these temperatures. That’s part of the fun and skill of cooking pizzas – and anything else you might want to in your oven.