I love pizza. I am crazy about Focaccia. Or little pizza buns with homemade aioli. Or crispy calzone with a savory, creamy filling. I could eat pizza every damn day. But: There is nothing more frustrating than bad pizza dough. I am talking about the hard dough that wouldn’t rise and has the texture of stone after baking. Or the mushy one that tastes like an old sponge. Yummy… But don’t worry! With these 100% foolproof instructions you are going to be able to make the perfect pizza dough!
Prepare the dough
Use luke warm water. Make sure that it’s not warmer than your hands. If it’s too hot, it is going to destroy the microorganisms in the yeast. Pour the water in a cup and add sugar and yeast. Stir the mix with a fork. Don’t replace the sugar with artificial sweeteners. It serves an important purpose since it is going to make the yeast do its job! Pour the flour and the salt into a big bowl. Flatten the flour in the center of the bowl. You can use the cup. My Italian co-worker calls this part of the process “making the volcano”. Pour the water into the volcano and let it sit for around 10 minutes. Good to know: You can continue with the next step, when you see little bubbles in the water.
Knead the dough
Knead the dough with your hands. Don’t use any kitchen tool. Knead it for at least six minutes. If it is still sticky after six minutes, add some extra flour. If the dough is too dry, add a bit of water. The dough is perfect, when it is smooth and doesn’t stick to your hands anymore. Cover it with a kitchen towel in order to prevent it from drying out. Switch on the light of your stove. Just the light will create a warm, but no too hot environment in your oven. Place the dough inside of the oven and let it raise for around half an hour. If you need the dough just on the next day, reduce the amount of yeast. Place it in the fridge. The cold temperatures are going to make it raise really slowly.
Knead it again
Check the dough. Mix it with the olive oil and knead it again. Please don’t add the oil in the first step. The fat is preventing the yeast from doing its work! Let it sit for another five minutes. Dust it with a small amount of flour and flatten it out with a rolling pin. Good to know: Cover the rolling pin with cling film. That makes the whole process a lot easier. Preheat the oven. 220 Celsius or 430 Fahrenheit are the ideal temperature. Garnish the pizza with your favorite ingredients and bake it for approximately 15 minutes.
Save dough — what to do with leftovers
You can store leftover dough easily in the fridge. Take a little plastic bag or a box and mist it with water. Place the dough inside the container or the bag and close it. Like that its stays fresh for another one to two days. Or freeze the dough and let it refreeze overnight! Bon Appetito!
I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.