Pizza dough with olive oil
4 servings
30 minutes
Pizza dough with olive oil is the foundation of classic Italian pizza—light, airy, and elastic. The addition of olive oil gives it a subtle aroma and makes the crust tender yet slightly crispy. In Italy, pizza is not just a dish but a true art form, and the right dough plays a key role. This dough is suitable for various types of pizza—from traditional 'Margherita' to bolder variations. It holds toppings well and bakes evenly. Preparation requires patience: the dough needs to rest and gain strength, but the result is worth the wait. The taste of the finished crust is delicate with a hint of saltiness that pairs perfectly with tomato sauce and cheese. This dough is the heart of authentic Italian pizza that can transport you straight to a cozy trattoria on the streets of Naples.
1
Dissolve the yeast in warm water. Mix well to avoid lumps.
- Dry yeast: 1 teaspoon
- Water: 0.7 glass
2
Pour 2 cups of flour and salt into a large bowl. Add yeast and knead the dough.
- Wheat flour: 2 glasss
- Salt: 1 teaspoon
- Dry yeast: 1 teaspoon
3
Transfer the dough from the bowl to a dry, floured surface, and continue kneading, adding flour if needed, until the dough is soft and elastic (about 10 minutes).
- Wheat flour: 2 glasss
4
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat all sides with oil.
- Olive oil: 1 tablespoon
5
Cover with film and place in a warm, draft-free place for 1.5 hours (until the dough increases about 2 times).
6
Flatten the dough with your fists. Divide into 2 parts and roll into balls.
7
Place the dough balls on a floured surface and cover each with plastic wrap. Leave for 60 minutes.
