Italian pizza dough with olive oil
4 servings
60 minutes
Italian pizza dough with olive oil is the foundation of real pizza, delighting gourmets for centuries. This recipe embodies the spirit of Naples, where pizza became a true symbol of culinary tradition. Olive oil gives the dough tenderness and a light golden crust, while its elasticity allows for an ideal base for any topping. The aroma of fresh yeast dough mixed with the warm scent of olive oil awakens the appetite even during preparation. This dough rolls out easily, creating a perfect balance between a crispy crust and an airy center. It is suitable for classic Margherita or for experimenting with unusual ingredients. A simple and authentic recipe that transports you to the atmosphere of Italian bakeries where cooking secrets are passed down through generations.
1
Mix flour, yeast, and a little salt - you can use a blender or do it the old-fashioned way by hand. In another bowl, mix oil with water. Add the resulting liquid to the flour (do this without turning off the blender!) and knead the dough well until completely homogeneous. Place it on a floured table and continue kneading for another 2-3 minutes.
- Wheat flour: 175 g
- Dry yeast: 1 teaspoon
- Salt: 0.3 teaspoon
- Olive oil: 1 tablespoon
- Water: 125 ml
2
After that, transfer the dough to a bowl greased with olive (vegetable) oil. It needs to be greased so that the dough doesn't stick to the bowl. Cover the bowl with plastic wrap and place it in a warm spot for about 40 minutes until the dough doubles in size.
- Olive oil: 1 tablespoon
3
After the dough has risen, take it out of the bowl and knead it again for a couple of minutes. Shape it into a circle and roll it out until it is 30 cm in diameter. Place the resulting circle on a baking sheet, fold the edges to prevent the filling from spilling out, and fill it to your taste.
- Wheat flour: 175 g