Pizza Dough

4 servings

60 minutes

A recipe that our editors literally scraped together from the bins: some were taken from the Neapolitans with their thin flatbread, some from the American version, where the flatbread is thicker, but easier to bake in a regular oven. We tried it and came up with our own version, adjusting the amount of ingredients for a certain type of flour. The main secret to the airiness and flexibility of the pizza dough is that the dough should "rest" for at least 4 hours at room temperature or overnight in the refrigerator. As a result, the starch embedded in the flour will break down into simple sugars and form a strong gluten network so that the dough can easily stretch into paper-thin layers, but at the same time not seem tough and plasticine-like.

Energy value per serving

• Calories: 399.9
• Proteins: 9.6g
• Fats: 6.2g
• Carbohydrates: 77.7g

Ingredients

• Wheat flour: 400 g
• Water: 260 ml
• Salt: 8 g
• Dry yeast: 3 g
• Sugar: 10 g
• Olive oil: 20 ml

Cooking steps

1. Prepare all the ingredients.

2. Mix room temperature water, salt, and 2 tablespoons of flour.

   Required ingredients:

   • Water: 260 ml
   • Salt: 8 g
   • Wheat flour: 400 g

3. Add yeast and sugar to the mixture. Stir again.

   Required ingredients:

   • Dry yeast: 3 g
   • Sugar: 10 g

4. Mix in the remaining flour and knead the dough. The dough can be kneaded by hand or with a stand mixer using a hook attachment.

   Required ingredients:

   • Wheat flour: 400 g

5. At the end, add 15 ml of olive oil.

   Required ingredients:

   • Olive oil: 20 ml

6. Shape the dough into a ball and place it in a bowl greased with olive oil. Cover with plastic wrap or a damp towel and leave in a warm place for 1.5–2 hours.

   Required ingredients:

   • Olive oil: 20 ml

7. To make the dough airy, it is important to knead it properly. For this, take the dough with both hands in the middle and lift it (it should fold in half). Then slap it on the table. Turn it 90 degrees, lift again and slap. Repeat until the dough easily comes off the table surface.

8. Divide the dough into 2 balls. Place them in a deep baking tray or container greased with olive oil. Cover with a lid or film and leave at room temperature for 4 hours or in the refrigerator overnight.

   Required ingredients:

   • Olive oil: 20 ml

9. Form each ball into a flatbread by stretching the dough from the center to the edges with your fingers.

10. Put your favorite topping on the pizza and bake for 5-10 minutes at 230 degrees.