Classic Pizza dough
Posted by on May 28, 2013 Print recipe
This is a simple recipe for making pizza dough with an electric mixer (but you can also knead it by hand.) Polselli tipo 00 flour is an Italian staple….a beautifully milled, very fine flour imported from Italy… and incredibly easy to roll out by hand. If you’ve made pizza with other flours you WILL notice a difference!
Although this recipe is for pizza dough, you can easily make a loaf of bread at the same time as most Nonna’s do. Also click here for the simplest pizza sauce recipe EVER and you will be ready to make the best pizza of all time… whenever you crave it! N.B this dough does not form a ball and is quite moist. This will yeild a beautiful light and crispy pizza crust with proper rising and handling.
For even better results, and if your family is a pizza loving mob, consider purchasing a Fontana Wood Burning oven for your back yard and watch the recipideo below that shows you exactly how to do everything, quickly and easily. Buon Appetito!
*This recipe includes a yeast proofing step which determines if your yeast is alive and active….if it does not bubble up after 10 minutes your yeast is likely past due and it would be a shame to waste good flour on old yeast. Go buy some fresh yeast and start again.
**NONNA TIP: Do not over manipulate the dough. Be generous with your flouring (using a sieve or sifter is handy) and the dough won’t stick to your hands. Also, try to handle the dough as little as possible and you will find that it will spread out almost effortlessly!! (see recipideo) If by chance you overwork the dough it will tighten up and you will notice it becoming quite elastic and hard to work with. If this happens let it rest 10 minutes and start again.
- 7 cups of Polselli Italian Flour Type 00 Classica 1kg bag
- 2 teaspoons of Aurora Fine Sea Salt 1kg
- 2 tablespoons of Aurora Extra Virgin Olive Oil 750ml
- 700 millilitres of water
- 1 teaspoon of sugar
- 1 package of dry active yeast
- In a small bowl add sugar to 200 ml warm water(110 degrees) and stir
- Add yeast and let stand 5-10 minutes until bubbled up*
- In mixing bowl add 1 kg of flour (approx 7 cups)
- Add salt, olive oil and yeast mixture
- Begin kneading on med/low with a dough hook
- Add remaining 500 ml of water and knead for 20 minutes.
- Cover with plastic or dish towel & allow to rise 1-2 hours in a warm-ish place
- Transfer dough from bowl onto a heavily floured work surface
- Dust the top of the dough with a generous amount of flour
- Divide dough into sections to make desired pizza rounds (portions)
- Spread rounds onto parchment paper (or oiled baking sheets)**
- Add sauce, toppings and bake at 425 degrees for approx 20-25 minutes depending on size and toppings.