Pizza Dough

Making pizza is fun and definitely one of my favorite thing with pizza is trying out new methods for a perfect pizza crust. I often use whole wheat flour but today I went all white with “00” flour which is extra-fine, soft flour, low in protein content. I can’t get it in my normal grocery store but you can find it in any store selling Italian delicatessen and the difference it makes in the texture of pizza dough is worth the extra, at least I think it is.

 

Pizza Dough

This dough is so easy to work with and can be tossed around without breaking.
This dough is so easy to work with and can be tossed around without breaking.
Pizza Dough
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Stand-mixer method for home made pizza dough, using KitchenAid dough hook. Pizza crust stuffed with pizza sauce and Edam cheese.
Servings Prep Time
4people 40minutes
Cook Time Passive Time
20minutes 1hour
Servings Prep Time
4people 40minutes
Cook Time Passive Time
20minutes 1hour
Pizza Dough
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Stand-mixer method for home made pizza dough, using KitchenAid dough hook. Pizza crust stuffed with pizza sauce and Edam cheese.
Servings Prep Time
4people 40minutes
Cook Time Passive Time
20minutes 1hour
Servings Prep Time
4people 40minutes
Cook Time Passive Time
20minutes 1hour
Ingredients
  • 300 grams Antimo Caputo Chefs 00 Flour
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 7 grams dry active yeast
  • 2 teaspoons extra fine white sugar
  • 130 mililiters water luke warm
  • 3 tablespoons olive oil divided
  • Pizza sauce
  • 260 grams crushed tomatoes
  • 2 tablespoons olive oil
  • 2 gloves garlic crushed
  • 1 teaspoon italian herbs mix
  • 1 teaspoon herbal seasoning Herbamare
  • 1/2 teaspoon cayenne pepper
Servings: people
Units:
Instructions
  1. In a mixing bowl, combine yeast, sugar and water by gently stirring, and leave it to stand for 10 minutes, until yeast comes live.
  2. In separate bowl combine flour, salt and oregano. Turn mixer on low speed and gradually add about half of the flour in the yeast mixture.
  3. Add 2 tablespoons of olive oil and continue gradually adding rest of the flour while mixing on low speed. Continue mixing until the dough forms into a ball, leaving the sides of the bowl clean.
  4. Turn the dough on lightly floured worktop and knead for couple of minutes, until you got soft and elastic dough. Lightly grease your mixing bowl with olive oil, then return the dough to the bowl, cover the bowl and leave to rise in a warm for 1 hour.
  5. While the dough is rising, prepare the pizza sauce in a small sauce pan over medium heat. Heat the oil, add crushed garlic and seasoning and stir for few minutes, then add the crushed tomatoes and bring to boil. Reduce heat and simmer for 30 minutes. If too runny sift in a spoonful of flour and stir well not to leave any lumps.
  6. Lightly flour your worktop and turn your risen dough on it, then roll or tap into desired shape.
  7. Preheat oven to 220ºC, warm your pizza stone if you are using one.
  8. For filled pizza crust, pipe some pizza sauce on the outer rim or your pizza crust.
  9. Add grated cheese, fold the edges over and press down to seal the crust.
  10. Apply sauce and toppings, then bake in preheated oven for 15-20 minutes, until cheese on top is golden brown.

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