My never-failing pizza dough recipeMonday May 23rd, 2011
For 3 large and thin pizzas or 2 thick ones
- 400 g flour. I use plain classic flour. I use strong flour to make bread
- 220 g water
- 1 teaspoon dried yeast or 10g fresh yeast
- 8 g salt (2 teaspoons)
- A pinch of sugar
- 2 tablespoons olive oil
For this pizza dough recipe you will first need to make the “poolish”: Gently mix together yeast, 100 g lukewarm water and 50 g flour. Leave for 30 minutes in a warm place . You should see bubbles appearing at the top.
Mix the remaining with salt, sugar and olive oil. Add the poolish and the remaing water (cold). Work the dough gently, until the dough gets soft and supple. Most often I would use a bread machine to make my pizza dough, fot two reasons: first because it saves the long dough kneading job. Second because it protects the dough from draught air and changes of temperature. Let the dough rise during 6 to 8 hours at room temperatue (20°C or more), or 24h to 48h in the fridge. The dough must double or triple in size.
Shape into a ball, then using your hand, try to release as much air as possible. Divide into 2 or 3 smaller balls and roll on baking sheets. While you are rolling one ball, cover the other ones with a cloth. Remember, they do not like air…
Tip:To keep my dough from getting soggy when I spread my tomato sauce, here is what I do. I roll my dough very thinly, as thinly as possible on some greaseproof paper. Then, using a paintbrush, I spread a thin layer of olive oil. I had a bit of freshly ground pepper, and why not some fresh rosemary or oregano. Then I bake my pizza for 10 minutes at 250°C non convection position. I use and add my topping like this, or I freeze it and use it later.