How to make it
- Add the water and sugar to the bowl of your stand mixer (or a sizable basin if you’re kneading by hand), sprinkle the yeast on top, and let the mixture sit for 5 to 10 minutes before stirring to incorporate.
- With the hook attachment, add the flour, salt, and olive oil. Begin mixing on low speed, scrape the hook, and then increase the speed to medium. Knead the dough for about 5 minutes, or until it is elastic and smooth.
- The dough should be placed in a lightly oiled basin, covered with plastic wrap and a big, clean kitchen towel, and let to rise until it has doubled in size.
- Let the dough rest for 20 minutes after giving it a couple good punches down and dividing it into one to three balls.
- Shape the dough into the required shapes and place it in the chosen pizza or cookie pans that have been lightly greased (using your clean hands).
- Add your preferred toppings (without the cheese), bake for 15 to 20 minutes, or until the crust is brown. Sprinkle shredded mozzarella cheese on top, and bake for an additional 2 to 3 minutes, or until the cheese is melted.
No matter how amazing bakery dough was, I believed it was now a thing of the past for me after tasting a pizza prepared with this dough. I was inspired by that pizza to start making my own pizza dough.
It goes without saying that the recipe for this pizza dough has been handed down for I don’t know how many years. It is the greatest pizza dough, I assure you. You may choose between a thin or thick crust, and you can then top it with any fresh toppings you choose.
Who invented it?
It is said that the first “pizza pie” was created by Italian baker Raffaele Esposito in Naples. It is also believed that Naples street sellers had been selling flatbreads with toppings for many years prior to Raffaele.
Apparently, at some point in 1889, Naples was visited by Italian Kings Umberto I and Margherita. Esposito was requested to cook them a pizza. He then added mozzarella cheese, basil, and fresh tomatoes to the pizza. Pizza Margherita was the name of the pie, and it is still very well-liked today.
What are the ingredients?
Since there are so few components in pizza dough, it’s critical that each one be of high caliber and activity.
- Water – Always use lukewarm water, make sure the temperature is between 98-105F (36-40C). Never use hot or you will kill the yeast and with cold water the yeast will take forever to rise.
- Yeast – I like to use active dry yeast but you could also use instant yeast, for every teaspoon of active dry yeast substitute with 3/4 teaspoon of instant.
- Sugar -It is considered food for the yeast, which converts it to carbon dioxide and alcohol. It also helps enhance the flavour of the pizza.
- Olive Oil – It helps to tenderize the dough and add a wonderful flavour.
- Flour – I usually use all purpose or bread flour, you will need a flour that has at least 12% protein. Bread flour will produce a chewier crust.
- Salt – Is necessary to add flavour to the dough.
