John Myers
Perfect Pizza Dough
The perfect perfect pizza dough recipe with a picture and simple step-by-step instructions.
- 1 Yeast cubes
- 500 ml Lukewarm water
- 800 g Flour
- 1 pinch Sea-Salt
- 2 tablespoon Olive oil
- Dissolve a block of yeast (40g) in a small bowl with lukewarm water (500ml). If the water is lukewarm, the yeast dissolves better and later rises faster. Then pour in flour again and again and knead carefully. Just tip a handful of more, never all at once, Martina reveals. Many would add the entire amount of flour here – that would give lumps. In the end it should be about 800g flour. Now add a pinch of salt – the real Italian always uses sea salt. The dough must now be kneaded for 20-30 minutes, until it no longer sticks to the hands. And now comes the real insider tip: Pour 2 tablespoons of olive oil over the dough and slowly knead. This makes the dough pliable and loose. Now carefully shape the dough into a ball and let rise in a bowl for 12 hours, at least 3 hours. If you were to eat the dough now, Martina jokes, you would get a stomach ache; because the yeast is still fermenting. When the time is up, the dough only needs to be placed on the tray and covered. A little tip from Martina: lightly coat the tray with olive oil and later drizzle some olive oil over the finished pizza. The perfect pizza dough is ready. Without a big secret. The important thing is to wait long enough for the dough to rise. With a lot of love and these ingredients you can make the perfect pizza dough!
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