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Italian pizza dough

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Ingredients for 5 servings:

  • 512 g water
  • 4 g dry yeast
  • 16 g salt
  • 800 g wheat flour type 00 or 405
  • some oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 4 hours; Cooking/baking time approx. 8 minutes; Total time approx. 1 day 4 hours 23 minutes

Mix the water with the dry yeast. In a bowl, briefly mix the flour with salt, then add the yeast water. Knead the dough for 7 minutes, transfer it to a bowl greased with oil, cover, and let it rise in the refrigerator for 24 hours. Then cut the dough into several 250g pieces and let it rest at room temperature for another 3-4 hours. Roll out the dough, spread with tomato sauce, top with cheese and toppings of your choice, and bake at 260°C (500°F) on the pizza setting until the cheese is golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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