Italian pizza dough step by step ready for the recipe

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Hello friends, every day and for some time you ask me to upload a fabulous recipe for Italian pizza dough. And today I’m going to do it. I’ll show you how to prepare an authentic Italian pizza at home.

You will see that with some ordinary ingredients and with an ordinary oven, you can get a pizza equal, or almost equal, as they could serve you in a good trattoria.

Soft, light and fluffy Italian pizza dough

 Italian pizza dough

Every time I go to see my family I can not avoid eating a delicious Italian pizza dough, it does not matter if it’s at home or in a restaurant, where at least in the south, I have the four places that never fail me, but in Italy, as in Spain, not all pizzerias make a good pizza so you have to know where to go.

How many times have you spent eating a pizza and then feeling bloated and very thirsty? That happens because the pizza maker (in Italian “pizzaiolo”) would probably be in a hurry and has not left to ferment and ripen the dough the necessary time or it may have been spent with the dose of yeast. The result is a pizza dough that is indigestible and heavy.

To make a good Italian pizza dough it is not enough to mix a few ingredients. You have to find the just proportions between them and have some patience.

How to make a light and digestible Italian pizza dough

 Italian pizza dough

When we crave a pizza we want to eat it almost already, you may not like what I am going to say now. However, I ask you to give me an opportunity and at least try to make an Italian pizza dough as I indicated at least once. Surely after trying it will cost you to prepare a quick pizza dough again.

As a premise, keep in mind that the masses must be felt, as I have already told you in the recipe of the focaccia, each one has a different climate and humidity, also the brands of products that we use may be different. However, we can all follow the following indications.

Time, flour, yeast, water, and salt.

 Italian pizza dough

First, plan your pizza at least one day before. We need to leave the dough to ferment for at least 24 hours at low temperature (in the refrigerator). The long and cold ripening times help the yeast work the minimum necessary to achieve the complete maturation of the dough. The time that our dough has to go cold is related to the strength of the flour we use (more time more strength) and the amounts of water, yeast, and salt.

The right balance makes the difference!

 Italian pizza dough

To prepare an Italian pizza dough with long fermentation times, we need flour with a higher protein content so that the dough forms a good glutinous mesh capable of holding the fermentation gases well inside. I advise you to mix flour of force with normal flour in the proportion of 2/3. We will also prepare a mass of Italian pizza with 75% hydration (75 g of water per 100 of flour) to achieve a manageable dough and ideal to spread on the baking tray. If you are a beginner in the world of pizza I advise you to use a 70% hydration but if you want to see how far you can get try with a hydration up to 85% … you will see what result!

What ingredients to put on the pizza

 Italian pizza dough

Without any doubt, choose a fresh mozzarella ball, not the prepared ones already grated. Cut it a couple of hours before you release the water, if necessary, squeeze it with your hands to release more water…

So that your pizza can be very good, use tomato sauce without cooking, better if it is Italian. You can do it if you have tomatoes at home following this recipe or you can buy it in a hypermarket. If you use crushed tomato tin try to filter it with a fine mesh steel colander to lose excess water. It seems silly but the tomato is essential if it is a light red pizza.

I hope you try this recipe and tell me if it has been worth the wait. If you have any questions left, leave me a comment and I will answer you as soon as possible. If you are looking for a quick recipe for emergencies try the Italian pizza dough, you will be surprised how good they are.

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