Homemade Pizza Dough
Homemade Pizza Dough
Ingredients
- 500 grams strong bread flour
- 350 ml water
- 10 grams salt
- 3 grams dry yeast
For Preparation and Topping
- as needed oil, for bowl
- as needed flour, for dusting surface
- as needed semolina flour, for shaping
- as needed tomato sauce, for topping
- as needed fresh mozzarella, for topping
- as needed fresh basil, for topping
Instructions
- 1
In a large mixing bowl, pour in 350 ml of water. Add 3 grams of dry yeast to the water and mix gently until the yeast is dissolved. Next, add 500 grams of strong bread flour and 10 grams of salt to the bowl. Use a spoon to mix all the ingredients until they are just combined and no dry flour remains visible. The dough will be very sticky at this stage.
⏱️ 5 min
- 2
Transfer the sticky dough from the bowl onto a lightly floured work surface. Knead the dough actively for 5 minutes. Initially, the dough will be quite sticky, but as you continue to knead, it will become smoother and more manageable.
⏱️ 5 min
- 3
Take a clean bowl and lightly oil its interior. Transfer the kneaded dough into this oiled bowl. Cover the bowl tightly with plastic wrap to prevent the dough from drying out. Allow the dough to rise at room temperature for 2 hours, or until its volume has visibly doubled.
⏱️ 10 min
- 4
Gently remove the risen dough from the bowl and place it onto a lightly floured surface. Perform a series of stretch and folds to strengthen the gluten structure: grasp one side of the dough, stretch it upwards, and fold it over towards the center. Repeat this action with the opposite side. Rotate the dough 90 degrees and perform the stretch and fold process again. Continue these turns for a few repetitions. After folding, flip the dough seam-side down.
⏱️ 5 min
- 5
Carefully place the folded dough back into the lightly oiled bowl. Cover it tightly with plastic wrap once more. Transfer the covered bowl to the refrigerator and allow the dough to ferment overnight for a period of 12 to 18 hours. This slow, cold fermentation will develop deep flavors in the dough.
⏱️ 5 min
- 6
The next day, remove the cold dough from the refrigerator and place it onto a lightly floured work surface. Gently divide the dough into 3 equal portions. Take each portion and carefully shape it into a tight, round ball (also known as a "bocce" in Italian pizza making).
⏱️ 5 min
- 7
Arrange the shaped dough balls onto a floured tray or into a floured container, ensuring there is enough space between them for expansion. Cover the dough balls loosely with plastic wrap. Let them proof at room temperature for 2 to 4 hours. During this time, the dough balls should become airy and develop small bubbles on their surface, indicating they are ready for shaping.
⏱️ 5 min
- 8
Take one proofed dough ball and place it onto a surface generously dusted with semolina flour. Using your fingertips, gently press down on the center of the dough, working outwards while leaving a small rim around the edge for the crust. Continue to gently stretch the dough with your hands, rotating it as you go, until it forms a round pizza base of your desired thickness and size.
⏱️ 2 min
- 9
Carefully transfer the stretched pizza base onto a pizza peel (or a baking sheet) that has been dusted with semolina flour to prevent sticking. Quickly add your preferred toppings (tomato sauce, fresh mozzarella, and fresh basil are suggested). Once topped, swiftly slide the pizza onto a preheated pizza stone or pizza steel in an oven that has been preheated to 250°C (or the highest temperature your oven can reach). Bake the pizza for 5 to 7 minutes, or until the crust is golden brown with characteristic "leopard spots" and the cheese is melted and bubbling.
⏱️ 7 min•🌡️ 250
- 10
Carefully remove the hot pizza from the oven and serve it immediately.
⏱️ 1 min
Kitchen Tools
Homemade Pizza Dough
- 500 grams strong bread flour
- 350 ml water
- 10 grams salt
- 3 grams dry yeast
For Preparation and Topping
- as needed oil, for bowl
- as needed flour, for dusting surface
- as needed semolina flour, for shaping
- as needed tomato sauce, for topping
- as needed fresh mozzarella, for topping
- as needed fresh basil, for topping
Instructions
- 1
In a large mixing bowl, pour in 350 ml of water. Add 3 grams of dry yeast to the water and mix gently until the yeast is dissolved. Next, add 500 grams of strong bread flour and 10 grams of salt to the bowl. Use a spoon to mix all the ingredients until they are just combined and no dry flour remains visible. The dough will be very sticky at this stage.
⏱️ 5 min - 2
Transfer the sticky dough from the bowl onto a lightly floured work surface. Knead the dough actively for 5 minutes. Initially, the dough will be quite sticky, but as you continue to knead, it will become smoother and more manageable.
⏱️ 5 min - 3
Take a clean bowl and lightly oil its interior. Transfer the kneaded dough into this oiled bowl. Cover the bowl tightly with plastic wrap to prevent the dough from drying out. Allow the dough to rise at room temperature for 2 hours, or until its volume has visibly doubled.
⏱️ 10 min - 4
Gently remove the risen dough from the bowl and place it onto a lightly floured surface. Perform a series of stretch and folds to strengthen the gluten structure: grasp one side of the dough, stretch it upwards, and fold it over towards the center. Repeat this action with the opposite side. Rotate the dough 90 degrees and perform the stretch and fold process again. Continue these turns for a few repetitions. After folding, flip the dough seam-side down.
⏱️ 5 min - 5
Carefully place the folded dough back into the lightly oiled bowl. Cover it tightly with plastic wrap once more. Transfer the covered bowl to the refrigerator and allow the dough to ferment overnight for a period of 12 to 18 hours. This slow, cold fermentation will develop deep flavors in the dough.
⏱️ 5 min - 6
The next day, remove the cold dough from the refrigerator and place it onto a lightly floured work surface. Gently divide the dough into 3 equal portions. Take each portion and carefully shape it into a tight, round ball (also known as a "bocce" in Italian pizza making).
⏱️ 5 min - 7
Arrange the shaped dough balls onto a floured tray or into a floured container, ensuring there is enough space between them for expansion. Cover the dough balls loosely with plastic wrap. Let them proof at room temperature for 2 to 4 hours. During this time, the dough balls should become airy and develop small bubbles on their surface, indicating they are ready for shaping.
⏱️ 5 min - 8
Take one proofed dough ball and place it onto a surface generously dusted with semolina flour. Using your fingertips, gently press down on the center of the dough, working outwards while leaving a small rim around the edge for the crust. Continue to gently stretch the dough with your hands, rotating it as you go, until it forms a round pizza base of your desired thickness and size.
⏱️ 2 min - 9
Carefully transfer the stretched pizza base onto a pizza peel (or a baking sheet) that has been dusted with semolina flour to prevent sticking. Quickly add your preferred toppings (tomato sauce, fresh mozzarella, and fresh basil are suggested). Once topped, swiftly slide the pizza onto a preheated pizza stone or pizza steel in an oven that has been preheated to 250°C (or the highest temperature your oven can reach). Bake the pizza for 5 to 7 minutes, or until the crust is golden brown with characteristic "leopard spots" and the cheese is melted and bubbling.
⏱️ 7 min•🌡️ 250 - 10
Carefully remove the hot pizza from the oven and serve it immediately.
⏱️ 1 min