Pizza dough
Votes: 25
Time: 1 hour 27 minutes
Complexity: easily
Quantity: 4 pizzas (20 cm diameter)
Complexity: easily
Quantity: 4 pizzas (20 cm diameter)
A detailed recipe for making pizza dough with photos.
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.
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:
- 3 cups premium wheat flour
- 1 pack (7 g) active dry yeast or fresh yeast
- 1 teaspoon of honey
- 1 cup warm water (40-46°C)
- 1 teaspoon coarse salt
- 1 tbsp olive oil, plus a little more for greasing
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Recipes with similar ingredients: premium flour, honey
Cooking the dish according to the recipe:
- In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
In a food processor, combine the flour and salt. Add the butter, dissolved yeast, and the remaining 3/4 cup water and pulse until the dough begins to form a ball. (You can also mix the pizza dough in a stand mixer with the dough hook attached. Process on low speed until the dough begins to pull away from the sides of the bowl and curl around the hook.) - Turn the dough out onto a clean work surface and knead by hand for another 2-3 minutes. The dough should be smooth and elastic. Cover it with a clean, damp towel and let it rest in a cool place for about 2 hours. (The finished dough will stretch when gently pulled.)
- Divide the dough into 4 balls, approximately 170g each.
Knead each ball, stretching it from the edges and tucking it under the bottom. Repeat 4-5 times. Then, on a smooth, unfloured surface, roll the ball with your palms until the dough surface is smooth and firm, about 1 minute.
Cover the dough with a damp towel and let it rest for an hour. After this time, wrap the dough in plastic wrap and refrigerate for up to 2 days.
Author of the recipe - Wolfgang Puck is a professional chef and food writer.
Categories:
recipe / Fast food / Pizzas / Bakery / Homemade bread / Italian cuisine
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