Do you love pizza? Yes? Ok, then. What’s your favorite part of this heavenly food; the cheese, the topping with mushrooms and pepperoni or the crunchy, but still soft dough? If you’re in the group of people who love to keep the best for the end and if that’s the dough, here’s a recipe that you’re going to appreciate.
Don’t worry about the process. Many people panic when they’re supposed to work with dough. Let the softness of the flour lead you. It’s quite simple once you learn, you just gotta try. It is always a good idea to prepare pizza at home, because everyone can choose what they want as topping and plus you don’t have to worry about your appearance in front of other people, as you do in the restaurant. Pour more tomato sauce on that dough!
- 2 ½ cups flour
- ½ durum wheat flour (Semolina)
- 7 grams salt
- 7 grams yeast
- 1 ½ cups warm water (60°C)
- Olive oil for cooking
Heat the water to 60°C and add the yeast. Stir and let sit for 10 minutes until it makes foam. Add 1 tablespoon olive oil in the yeast. In a large bowl, mix the dry ingredients and add them to the yeast. Work the dough with hands (you can use mixer, but it’s preferable to do it by yourself).
If you have problems with the dough (stickiness or if it tears apart), add more flour until it becomes soft and semi-heavy. Let the dough rise and cover it with a plastic foil and let sit at room temperature for 15 – 17 minutes. When the dough rises, divide into 4 equal pieces (balls).
Clean the working surface and sprinkle some flour. Roll out the dough until you get a flat circle. Don’t over-roll it because it might tear apart. If this happens, you can gather the dough, add some flour, make a ball and spread it again with the rolling pin. Don’t repeat this step, because you need your dough soft and not over tapped. Place the four pieces in a baking tray and bake for 15 minutes. Remove, slice and enjoy. It’s on you to choose the topping and the spices.