Pizza base – basic recipe

Votes: 1

How to Make - Pizza Crust - Basic Recipe

Time: 2 hours.
Complexity: easily
Servings: 4

This recipe yields thin, deliciously crisp pizza dough (450 g) for four servings. They can be used immediately or individually wrapped in plastic wrap and frozen. If you choose to freeze the dough, thaw it overnight in the refrigerator, then let it come to room temperature before stretching or rolling. Use a variety of pizza toppings with this dough. The simplest option is tomato sauce, shredded mozzarella, and fresh basil for a classic Margherita.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons of sugar
2 packets of 7g active dry yeast (about 4.5 tsp total)
1/3 cup olive oil + extra for greasing
8 cups of premium flour + extra for working with the dough
Toppings such as pizza sauce, shredded mozzarella and fresh basil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, premium flour

Cooking the dish according to the recipe:

In a medium bowl or large liquid measuring cup, combine 2 2/3 cups dark water (40°C) with sugar and sprinkle with yeast. Set aside until foamy, about 10 minutes. Stir in the olive oil.
In a very large bowl, combine the flour with 1 tablespoon plus 1 teaspoon of salt. Make a well in the center of the flour and pour in the yeast mixture. Stir with a wooden spoon or silicone spatula until a rough dough forms.

Turn the dough out onto a floured surface. Knead until smooth and elastic, 6-8 minutes, dusting with additional flour as needed. Form the dough into 1 large ball, then cut it into 4 equal pieces. Shape each portion of dough into a smooth ball.
Grease 4 medium bowls with olive oil, place a ball of dough in each, and turn to coat with oil. Cover the bowls tightly with plastic wrap and let sit at room temperature until the dough doubles in size, about 1.5 hours.
Wrap the balls individually in cling film and freeze. Store in the freezer for up to 1 month..
Defrosting

Defrost in the refrigerator overnight, then bring to room temperature on the counter before rolling out the dough.
Assembly and baking

One hour before baking, place a pizza stone or large inverted baking sheet on the bottom rack of the oven and preheat to 500°F (260°C).

Place 1 ball of dough on a large sheet of parchment paper lightly dusted with flour, then stretch it into a circle 30-35 cm in diameter. Place the parchment paper with the dough on a pizza peel or a second inverted baking sheet.

Decorate with desired toppings, then transfer the pizza (on the parchment) to a hot stone or baking sheet in the oven. Bake until golden brown and the cheese is bubbling, 10-14 minutes. Let cool for 1-2 minutes and slice.