John Myers
Pizza Dough Alla Vapiano
The perfect pizza dough alla vapiano recipe with a picture and simple step-by-step instructions.
tomato sauce
- 300 ml Cold water
- 20 g Sea-Salt
- 1 tbsp Sugar
- 30 ml Oil
- 4 g Yeast
- 400 g Peeled tomatoes
- 1 Handful Basil
- 1 half a teaspoon Salt
- Mix 1,200 ml of cold water with the yeast and sugar until the yeast has dissolved. Now put the water / yeast mixture in a bowl and gradually add the flour and salt, knead the dough and add the remaining 100 ml of cold water. Finally add the oil to the dough and knead until a smooth, homogeneous dough is formed.
- Now take the dough out of the bowl, cover it with a damp cloth and let it rest for about 30 minutes. Then divide the dough into 225g dough pieces and place them on a kitchen board and cover with a damp cloth and place in the refrigerator for at least 12 (24 hours, the longer the better) hours.
- For the sauce, puree the tomatoes, basil and salt and let it steep a little.
- After the dough pieces have risen for at least 12 hours, shape them into a thin pizza by hand or alternatively with a rolling pin. The pizza is topped with tomato sauce made from peeled tomatoes, mozzarella and any other ingredients. The best way to make the pizza is on a pizza stone at the highest level of top / bottom heat in about 4-6 minutes. Have fun trying!
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