Make your own pizza dough – recipe and tips

at christina

Christina Hubbelling

recipe

The pizza dough tastes best if you make it yourself. But it’s not that simple: the secret of the best pizza dough.

It should be thin and crispy, but above all, the pizza dough should be so fluffy that it almost floats over the plate. What then goes on top of the pizza is another matter. It’s about the base, about the dough that makes the pizza what it is: something delicious that is ingenious in its simplicity. Every pizzaiolo has his own pizza dough recipe, which often remains a top secret and is kept like a valuable treasure. But we were persistent and were able to elicit some insider tips from the pizzaiola we trusted.

1. The ingredients

Only a few ingredients are needed for the perfect pizza happiness: flour, yeast, water, salt, olive oil. The be-all and end-all is the choice of flour: It must be ground very finely, like braided flour. Plain white household flour is too coarse. It is also important to use high quality (extra virgin) olive oil. On the other hand, you can safely do without the pinch of sugar recommended in most recipes.

2. Lots and lots of time

The real secret to a nice and airy dough is patience: First, the dough must be kneaded very well. In her book “The Classic Italian Kitchen” (Echtzeit Verlag), Marcella Hazan recommends kneading the dough by hand for at least ten minutes. It doesn’t sound like much. But because it’s quite exhausting – you throw the dough in the air, then you stretch it, fold it and push it away from you with the heel of your hand, turn it 90 degrees and start the process all over again – you get the ten minutes like hours ago. Meanwhile, our trusty pizzaiola swears by the food processor: She lets the dough hook work the dough for two hours, sometimes even longer.

After kneading, the dough needs enough time to rise. It’s basically like champagne: you have to give the yeast time to do its job. With pizza dough, you have to give it a good day so that the dough can rise nicely: first three hours at room temperature until it has doubled in volume, then 24 hours in the fridge. Before it is further processed into a pizza, it must be kneaded again vigorously, then covered and left to rest at room temperature for another 30 minutes. Whether pizza bases are formed from the dough by hand or whether you use a rolling pin is on the one hand a matter of faith and on the other a matter of practice.

3. The right amount

If you give the yeast enough time to rise, you also need less of it: Many recipes are designed so that the pizza dough is put together, hush, hush, allowed to rise for 45 minutes and then processed into the pizza become . If you do this, you use a whole cube of yeast for 500 grams of flour. However, if you give the dough enough time, 20 to 30 grams of yeast is sufficient for 1 kilogram of flour.

When it comes to the topping, there are hardly any limits to creativity.  (Image: Getty Images)

When it comes to the topping, there are hardly any limits to creativity. (Image: Getty Images)

4. More than pizza

The pizza itself is and will of course remain the primary purpose of the pizza dough. But you can actually make other things out of it. Snake bread, for example, which you wrap around a stick and keep in the burning fire. Or aperitifs, where fresh herbs such as oregano, rosemary, thyme or bacon cubes are mixed into the pizza dough. And for pizza, why not try an autumn version with chanterelles, slices of butternut squash and gorgonzola? The beauty of pizza is that there are hardly any limits to the imagination. Pizzaiola just follows the rules strictly when it comes to the dough.

Pizza dough recipe

ingredients

30 grams of fresh yeast
5 dl lukewarm (not too hot!) water
1 kg finely ground flour
1 tablespoon of salt
4 tablespoons of extra virgin olive oil

Preparation Long version

Dissolve the yeast in the lukewarm water and let stand for five minutes. Grease a large bowl with olive oil. Mix flour and salt into it. Gradually add the yeast water and work everything into a smooth dough. Knead the dough well by hand for ten minutes or put it in the kneading machine and knead for 2 hours. Cover and let rise until doubled at room temperature for about 3 hours, then refrigerate for a further 24 hours. Knead well again before use and leave covered for a further 30 minutes at room temperature. Form six balls by hand, flatten them and form a round pizza crust from the inside out. Top the pizza as you like and bake in the oven (on the pizza stone, if you have one) at 250 degrees for 10-12 minutes.

Preparation shorter version

Dissolve the yeast in the lukewarm water and let stand for five minutes. Grease a large bowl with olive oil. Mix flour and salt into it. Gradually add the yeast water and work everything into a smooth dough and knead well by hand for ten minutes. Cover the dough and let it double in size at room temperature for about 3 hours. Form six balls, cover and let rest for another 30 minutes at room temperature. Using a rolling pin, roll out the balls thinly in pizza bases. Top the pizza as you like and bake in the oven (on the pizza stone, if you have one) at 250 degrees for 10-12 minutes.