Pizza dough in the oven

Votes: 1

Time: 8 hours 30 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 480, total fat 4 G., saturated fats 1 G., proteins 13 G., carbohydrates 95 G., fiber 3 G., cholesterol 0 mg, sodium 472 mg, sugar 0 G.

With the growing popularity of home pizza ovens (both portable and built-in), there has been a growing demand for dough that can withstand the high temperatures of these ovens. This dough's 60% moisture content is ideal for temperatures between 420°C and 480°C. If your oven doesn't reach that high, this recipe will still work, but you'll need to increase the amount of water slightly to ensure the dough rises properly.

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:

300 ml of water at a temperature of 38°C
15 g of sea salt
1/8 tsp instant yeast
500 g of fine-ground flour, preferably for pizza, plus extra for working with the dough
Olive oil
Special equipment: electronic thermometer; electronic scales

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Pour water into a large bowl, add salt, and stir to dissolve. Add yeast and stir until completely dissolved. Add flour and gently mix with your hands until the dough comes together and all the flour is incorporated, about 2 minutes. Cover and let sit for 20 minutes.
Lightly flour a clean work surface and turn the dough out onto it. Knead the dough until it forms a smooth ball, about 2 minutes. Transfer the dough to a lightly oiled bowl and cover with a tight-fitting lid or wrap tightly in plastic wrap. Let rise for about 1 hour.

Carefully transfer the dough to a lightly floured work surface and divide it into four equal 12-inch pizza pieces. For a larger pizza, divide the dough into three balls. Form the pieces into compact balls and transfer them to a lightly floured pastry pan or baking sheet; leave plenty of space between the balls as the dough will rise.

Note

Remove the dough from the refrigerator an hour before rolling out to allow it to come to room temperature.
Lightly dust the top with flour and cover the balls with a lid or plastic wrap. Let rise at room temperature until the dough has almost doubled in size, about 7 hours (see Note). Shape and bake the pizza.

Note

If you're making the dough in advance, let it rise for just 4 hours at room temperature, then refrigerate until ready to bake. It can be stored for up to 24 hours.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Pizzas / Bakery / Savory pies / Homemade bread / Food Network - recipes