Harrys Italian Style Pizza Base Dough Recipes

ITALIAN PIZZA DOUGH RECIPE

Steps:

• Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
• Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
• After the kneading is finished, divide the dough into 3 equal pieces. Using floured hands, gently shape each half into a boule (ball shape) by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover all boules with a damp towel and allow them to rise until doubled in size, about 45 minutes to 1 hour.
• The dough can be used immediately. However for the BEST flavor, transfer the dough to separate sealed containers, large enough for the dough to double in size again, and store in the refrigerator for 2 to 3 days. (We always do this. But if you think ahead, it makes for a noticeably nutty, unique flavor that truly is the best homemade pizza dough you've ever had!)
• The day of serving, remove the dough from the containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30 to 45 minutes.
• When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don't have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!)
• Stretch the dough into a circle; see How to Stretch Pizza Dough or follow these instructions: To stretch the dough, place it on the pizza peel or a lightly floured surface and gently press it into a circle, flipping several times and adding a pinch of flour if it is too sticky. Once you have about an 8-inch circle, pick up the dough and gently drape it over the knuckles on both of your hands. Slowly rotate it around, allowing gravity to stretch it into a circle about 11 inches in diameter. Do not overwork or fold the dough. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.
• We bake our pizzas at 500F and use a pizza peel to transfer it to a preheated pizza stone in the oven: the bake time is around 5 to 7 minutes. See our pizza recipe posts for baking instructions.

HARRY'S ITALIAN STYLE PIZZA BASE (DOUGH)

Steps:

• Mix flour and salt in a very large bowl.
• Add sugar and salt to warm water in a separate bowl. (Leave to grow a head, about 15 minutes.).
• Make a well in flour mixture. Pour in oil then yeast water.
• Mix gently by hand until combined. Should be a sticky texture. Slowly add extra warm water by the spoonful if not sticky.
• Leave dough to rise, about 40 minutes in a warm place until it has doubled in size.
• Punch mixture to reduce size and turn dough over. Leave to rise again, about 40 minutes or until dough has doubled in size.
• Pour dough onto chopping board, gently knead to combine, then divide into 3 equal portions (about 450g each.).
• Dough can be rolled out for pizza using extra flour to prevent sticking or frozen in portion sizes for later.
• NOTE: Dough freezes well however it changes flavor and takes on a slight sour dough taste. My family actually prefers the taste of frozen dough over freshly made however both are delicious.

AUTHENTIC ITALIAN PIZZA DOUGH RECIPE - RECIPES FROM ITALY

Steps:

• In a large bowl mix 1/2 the flour and the baking powder. Then add the water a little at a time. Mix thoroughly with a spoon to combine all the ingredients.
• Now add the oil and mix well. Then add the remaining flour. Add it a little at a time and stir for 4-5 minutes, while continuing to use the spoon. Finally add the salt and mix.
• When the dough no longer sticks to the bowl, place it on your work surface dusted with flour. Knead 1 to 2 minutes with your hands. Then make a smooth, floured ball.
• Place the pizza dough back into the bowl. Cover it with plastic wrap. Then place a kitchen towel over it. Let rise at room temperature for 1 hour.
• Turn the dough out onto the floured table. Use flour if the dough sticks to your hands. Now press the dough a little with the palms of your hands to stretch it slightly. Bring the left flap almost to the right flap and vice versa. The same for the other two flaps. So, the upper flap almost to the lower flap and vice versa. This strengthens the gluten mesh without overstressing the dough. Finally shape into a ball.
• Grease the baking pan. Place the dough in the center of the baking pan. Now brush the surface of the dough with a tiny bit of oil and cover with plastic wrap. Put the baking pan in the oven with the light bulb on for 2 to 3 hours. It has to double its volume.
• With your hands and fingertips, start pressing from the center of the dough, trying to bring the dough up to the corners of the baking pan.
• Season with tomato passata, salt, oregano and a drizzle of extra virgin olive oil.
• Bake at 250°C (482°F) for 8 minutes then add mozzarella. Finish baking for another 7/8 minutes

REAL ITALIAN PIZZA DOUGH

Steps:

• Preheat the oven to the lowest setting possible.
• Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
• Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
• Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
• Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
• Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
• Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
• Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.