Perfect Pizza Dough (Large Pan)
8 servings
60 minutes
The perfect pizza dough is the foundation of true Italian culinary art. Its roots go back to the distant past when pizza was first made in wood-fired ovens in Naples. This dough is light, airy, and elastic due to the right balance of ingredients. It is tender yet resilient, with a thin crispy crust and aromatic basil flavor. This recipe allows you to prepare a base for a large homemade pizza that pairs perfectly with any toppings, whether it's classic Margherita or spicy Pepperoni. An important secret is the maximum baking temperature that enhances the flavor and texture of the dough, making it ideal for true lovers of Italian cuisine.
1
Dissolve the yeast in warm water. You can also add a spoonful of sugar to make the yeast work faster. Leave them for 10 minutes.
- Dry yeast: 1.8 teaspoon
- Water: 200 ml
- Sugar: 1 teaspoon
2
Sift the flour through a sieve (leave 50 g for later) into a deep bowl. Add salt, basil, and mix.
- Wheat flour: 375 g
- Salt: 1.5 teaspoon
- Dried basil: 1.5 teaspoon
3
In the well of the flour, pour water with yeast and mix thoroughly with a fork. Then, for 10 minutes, knead the dough well by hand, kneading it carefully.
- Wheat flour: 375 g
- Water: 200 ml
- Dry yeast: 1.8 teaspoon
4
Somewhere in the middle of the process, when the dough becomes more or less one whole, we add olive oil (sunflower oil can also be used).
- Olive oil: 1 tablespoon
5
When the dough is ready (becomes smooth and elastic), cover it with a damp cloth and place it in a warm place (near a radiator) for 30 minutes.
6
Now simply place it on a floured surface and roll out the future pizza to a thickness of 2-3 mm.
- Wheat flour: 375 g
7
The main rule of pizza is the highest possible temperature, minimum time. So confidently set the highest temperature available in your oven.