Pasta (pizza dough)
4 servings
100 minutes
Pizza is one of the most recognizable dishes of Italian cuisine, and its base – the dough – is key to perfect flavor. This classic pizza dough recipe combines simplicity with the authenticity of Italian traditions. The combination of flour, olive oil, and yeast gives the dough a tender texture, allowing it to become airy and crispy after baking. The preparation process resembles magic: combining ingredients, their fermentation, and subsequent transformation into the perfect base for toppings. The sweet hint of sugar in the dough enhances the depth of flavor in the toppings, while the aroma of fresh basil and melted cheese turns the dish into a gastronomic delight. This dough is perfect for creating pizzas to suit any taste – from classic Margherita to bold culinary experiments.
1
Mix the dry ingredients: flour, salt, and sugar.
- Wheat flour: 500 g
- Salt: 10 g
- Sugar: 15 g
2
In another container, mix water (room temperature), yeast, and oil.
- Water: 300 ml
- Dry yeast: 7 g
- Olive oil: 50 ml
3
Combine everything and knead the dough.
4
Leave the dough for an hour, cover it with a towel.
5
Spread on the baking sheet, form the pizza base.
6
Spread with tomato paste, sprinkle with grated mozzarella, and fill the pizza as desired (very tasty with mushrooms and prosciutto, or with tuna and olives), garnish with basil leaves.
7
Bake at 250 degrees for about 20–25 minutes.