Sponge dough for pizza
8 servings
60 minutes
The sponge dough for pizza is a classic Italian recipe that ensures the airiness and elasticity of the pizza's base layer. Historically, the sponge method is used to impart rich flavor and improved texture to the dough. Yeast is pre-activated in milk with added sugar, which helps develop depth of flavor. As a result, the dough becomes soft with light bubbles that create the perfect combination of a crispy crust and tender interior when baked. This dough is ideal for pizzas with various toppings, from traditional margherita and pepperoni to experimental signature options. With proper fermentation, the dough rolls out easily, and its structure allows for even baking, creating a foundation for an ideal Italian dish.
1
Dissolve the yeast in warm milk, add sugar, mix, and place in a warm spot. The dough should rise (it took me 15 minutes for this).
- Dry yeast: 10 g
- Milk: 250 ml
- Sugar: 3 teaspoons
2
Beat the eggs slightly, add salt.
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
3
Add vegetable oil and mix.
- Vegetable oil: 5 tablespoon
4
Add the suitable dough and mix.
- Dry yeast: 10 g
- Milk: 250 ml
- Sugar: 3 teaspoons
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
- Vegetable oil: 5 tablespoon
5
Add flour and knead the dough. The dough should not be too stiff.
- Wheat flour: 500 g
6
Cover the dough with plastic wrap and place it in a warm place. I pour warm water into a bowl and place a dish in it. The dough should rise in about 30 minutes.
7
Roll out the risen dough (3–4 mm thick) and place it in a round greased mold.
- Vegetable oil: 5 tablespoon
8
Add filling.
9
Place in a preheated oven at 180 degrees and bake for 20-25 minutes.