Soft from the crust or cornice (as they call it in Naples) swollen. Low and crunchy, thick and soft: pizza has many faces, today we show you the most classic, common and perfect one to make at home in a few hours. The pizza dough that we offer, in fact, rises for about 6 hours: you can then organize yourself to prepare it during the day and enjoy it in the evening with the toppings you prefer. A simple basic recipe for a homemade pizza that is prepared with just a few ingredients and then garnished as you see fit, perhaps even giving it an unusual shape, like our soft one donut pizza. Are you ready to get your hands dirty? Today we discover all the secrets for preparing pizza dough, also perfect for preparing a delicious one rustic pizza!
If you are a pizza lover try recipes:
Read the recipe in English
To prepare the pizza dough we have chosen to knead everything by hand, but if you prefer to use the mixer you can follow the same procedure, using the hook at medium-low speed. First, pour the two flours into a bowl 1crumble the yeast inside 2 and pour a little of the dose of water 3. The ideal water temperature is 25°.
Mix with a wooden spoon 4 and slowly add the water 5. Always keep stirring and when you have added about half of the water you can also add the salt 6.
Then add the remaining water, always slowly, until you obtain a homogeneous mixture; help yourself with your hands to work it better 7. Finally, transfer the dough to the work surface and knead it with your hands 8 until it is smooth and homogeneous 9.
Once you have obtained a nice smooth dough, let it rest on the work surface for about ten minutes, covering it with the bowl 10. Once rested, give it a small fold: imagine that the sphere is divided into 4 parts, take the end of each one, pull it gently and fold it towards the center 11. Then fold the dough 12.
Turn it over on itself 13give it the shape of a sphere 14. Transfer the dough thus formed into a bowl, cover with transparent film 15 and let rise. For convenience you can put the bowl in the oven off but with the light on, so the inside will reach a temperature of 26-28°, ideal for leavening; alternatively you can also keep the basin in a warm place. Times are approximate since each dough, temperature and weather conditions influence leavening: on average, the dough should take 6 hours to double in volume.
After the leavening time, the dough will be nice and swollen 16then transfer it to the work surface and divide it with a tarot into 3 pieces of 265 g 17. If you need it, you can lightly flour your work surface. Now take each portion and as before lift a flap of dough 18 and bring it inside.
Then repeat the same thing for the other 3 flaps of dough 19. Then stretch the dough by folding it on itself 20 and proceed with the kneading: kneading the dough means turning it with your hands on the work surface, bringing it towards you and then repeatedly moving it away until you get a smooth and regular ball 21.
Gradually transfer the loaves into a previously greased pizza box 22cover with the lid 23 and let them rest for another 30 minutes 24before you can roll out the pizza dough and season it to your liking!
