This is a fantastic, strong pizza dough for every day. Him can be used for making bread.
It’s best to make such dough from Italian flour like “00”, which is finer than ordinary flour, so the dough will be incredible, just super-uniform. Look for such flour in Italian stores, because Italians are the best bakers in the world. If you use white bread flour instead, make sure it is strong enough and it has a lot of gluten, which will provide good kneading and such an elastic dough, the quality of which you used to. If you want, you can add some semolina for the color and structure.
Time: 1 hour. 20 min Difficulty: medium. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
6-8 medium-sized pizza basics:
- 7 tbsp. strong wheat flour or flour type “00” or 5 Art. strong wheat flour or flour type “00”, plus 2 tbsp. finely ground semolina
- 1 tbsp. l without top of shallow sea salt
- 2 pack (7 gr.) Active dry yeast
- 1 tbsp. l unrefined sugar
- 4 tbsp. l olive oil
- 2.5 tbsp. warm water
Recipes with similar ingredients: bread flour, semolina, dough yeast
Recipe preparation:
- Sift flour and salt onto a clean work surface and make recess in the center. In a large measuring glass, mix the yeast, sugar and olive oil with water. Leave on for a few minutes, then pour this mixture into the recess. Stir the flour gradually with a fork from the edges to the liquid. Continuing to interfere, pick up more flour, and when it starts to gather in the dough, knead the remaining flour clean, greased hands. Knead until you get smooth, elastic dough.
- Put a bowl of dough in a large, floured bowl and also sprinkle it with flour. Cover the bowl with a damp cloth and place in warm place for about an hour until it doubles in volume times.
- After that, put the dough on a floured surface and knead a little more with your hands to let the air out: it’s called Warming up the dough. You can use the dough immediately or store, wrapped in cling film in the refrigerator (or freezer) while it is will not need. If you use the dough immediately, divide it into as many slices as many pizzas you want to cook. Of this the amount of dough is enough to prepare 6-8 medium basics size. Over time, it would be nice to roll pizzas in about 15-20 min before cooking. Culinary Tip: Do Not Roll dough and do not leave it idle for several hours. If you made it in advance, better cover the dough with cling film and put in the refrigerator. But if you want to have ready-made dough right before the guests arrive, then you will have one less thing to do, if you just roughly roll the dough into circles about 0.5 thick see and put these circles on large pieces of aluminum foil, lightly oiled and dusted with flour. Then they can be folded stack, cover with cling film and put in the refrigerator. And before the arrival of guests to cook pizza or bread with heat.
