Italian pizza dough with mineral water
1 serving
30 minutes
This recipe for Italian pizza dough using mineral water reflects the ancient traditions of Italian bakers' craftsmanship. Its base is a minimal amount of yeast that allows the dough to mature for a long time, gaining airiness and unmatched flavor. The use of mineral water makes the texture especially tender, while olive oil gives the dough elasticity and rich aroma. This method is found in Neapolitan bakeries where the dough is left to ferment slowly, ensuring a perfectly crispy crust after baking. The finished dough serves as a base for a wide variety of pizzas—from classic Margherita to complex signature combinations. The elasticity, lightness, and rich taste make each pizza with this dough a true gastronomic delight worthy of real Italian connoisseurs.
1
Flour, water, salt, sugar, olive oil. No eggs needed. Yeast — minimum. Five grams of yeast for three kilograms of flour. Just to say there were some. Yes, also the yeast needs to be mixed with salt over time; otherwise it won't turn out nice. First the yeast, and only at the very end — salt.
- Pizza flour: 160 g
- Still mineral water: 75 ml
- Olive oil: 20 ml
- Sugar: 3 g
- Salt: 1 g
- Dry yeast: 1 g
2
We set the dough for a day.
3
At hour 'X', we roll out the dough balls on a floured flat surface.
- Pizza flour: 160 g