Description
A taste of Tuscany in your kitchen! This recipe guides you through making authentic Italian pizza dough from scratch.
Ingredients
Units
Scale
- 1 lbs (454 g) flour
- 0 oz (7 g) dry yeast granules
- 11 fl oz (300 ml) warm water
- 2 pinches salt
- 2 tsp sugar
- 6 tablespoons extra virgin olive oil
Instructions
- Dissolve the yeast in a glass with half warm water and sugar; wait 3 minutes until foamy.
- Pour flour onto a pastry board and make a well in the center.
- Add the dissolved yeast mixture, oil, and salt to the well.
- Incorporate the flour into the center ingredients, gradually adding the remaining warm water.
- Knead until the dough is soft, smooth, and easy to work with.
- Form a ball and let the dough rise for about 2 hours, covered.
- Flour a work surface and flatten the dough, knocking out the air.
- Stretch the dough as thinly as possible, leaving a thicker edge.
- Transfer the dough to an oiled baking tray, adding more olive oil as needed.
- Season with salted tomato puree and your preferred toppings.
- Drizzle oil on top.
- Add sliced or crumbled mozzarella cheese 5 minutes before turning off the oven.
- Bake at the maximum oven temperature for about 25 minutes.
Notes
- For a crispier crust, pre-bake the dough for 5 minutes before adding toppings.
- Substitute sun-dried tomatoes for fresh tomatoes for a more intense flavor.
- Store leftover pizza in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 90
- Fiber: 5
- Protein: 15
- Cholesterol: 20