Pizza Dough Perfect Italiano Recipe 445 Recipes

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

PERFECT PIZZA DOUGH

Steps:

• Place the sugar, salt, 1 TBSP olive oil, water, 1 cup flour, yeast, and remaining cup of flour into your mixer's work bowl.
• Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball.
• Spray your hook attachment with cooking spray and swap it out with the paddle.
• Knead dough for 15 minutes on medium speed.
• After 15 minutes, tear off a small piece of dough and flatten into a disc.
• Stretch the dough until thin, hold it up to the light, and look to see if a taut membrane has formed (also called a baker's window), you should be able to see a webbing of membranes and nearly be able to see through the dough.
• If the dough tears before it forms, if you aren't able to pull it thin to almost see through before it rips, knead the dough for an additional 5 to 10 minutes.
• Form the dough into a smooth ball on the countertop, sealing it unto itself.
• Place the dough ball in a large stainless or glass bowl and add 2 tsp olive oil, tossing to coat.
• Cover with plastic wrap (doesn't have to be a perfect seal) and refrigerate for 18 to 24 hours.
• Place pizza stone or tile onto the bottom of a cold oven (or if your heating element is on the bottom of your oven, simply place stone onto the lowest position oven rack) and turn the oven on to its highest temperature, 500° or mine goes to 550°.
• Split the dough into 2 equal pieces using a knife or dough scraper.
• Flatten each piece into a disc onto the countertop and then fold each piece into a ball.
• Wet hands barely with water and rub them onto the countertop to dampen the surface slightly to make it 'sticky', roll the dough on the surface until it tightens into a smooth ball.
• Cover with a tea towel and let rest for 30 minutes.
• If you won't be immediately using the second ball of dough, spray the inside of a ziplock bag and place the dough ball into the bag.
• Seal and refrigerate for up to 6 days.
• Sprinkle flour or cornmeal onto peel and place dough onto the peel.
• Using your hands, form a lip around the edges of the pizza.
• Stretch the dough into a round disc, holding the center with one hand and gently pulling the edges outward with the other hand, rotating after each stretch, try tossing if you're up for it, but do not use a rolling pin!
• Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile.
• Dress and bake the pizza immediately for a crisp crust or rest the stretched dough for 30 minutes if you want a chewy texture.
• To dress the pizza, brush the rim of the pizza with olive oil.
• Spread the pizza sauce evenly over the pizza.
• Sprinkle the herbs onto the sauce and then any toppings you might want.
• Top with cheese.
• Slide the pizza onto the tile and bake for 7 or 8 minutes, or until bubbly and golden brown, checking the underside for doneness before removing.
• Rest finished pizza for 3 minutes before cutting.