Tender pizza dough
4 servings
120 minutes
Tender pizza dough is the foundation of the perfect Italian dish, where the softness and airiness of the dough harmoniously blend with the juicy filling. This recipe was born in the heart of Italy, where pizza is not just food but a part of culture. Yeast starter, long fermentation, and proper kneading make the dough light with a delicate texture ideal for a thin, crispy crust. Its flavor is mild with subtle notes of sweetness and flour, while its structure is pliable and elastic. This dough is suitable for classic pizzas with tomato sauce, cheeses, and meat or vegetable toppings. It turns every slice into a gastronomic delight, creating an atmosphere of a cozy Italian evening.
1
Dissolve yeast, sugar, salt, and 3 tablespoons of flour in warm water (36–39 degrees).
- Water: 220 ml
- Dry yeast: 2 teaspoons
- Sugar: 2 teaspoons
- Salt: 1 teaspoon
- Wheat flour: 2.5 glasss
2
Leave the mixture to ferment in a warm place for 25–30 minutes.
3
When the dough rises in size, gradually add sifted flour to it.
- Wheat flour: 2.5 glasss
4
Stir and add vegetable oil.
- Vegetable oil: 8 tablespoons
5
Knead the soft dough and leave it in a warm place for 1-1.5 hours.
6
Once the dough rises, press it into shape with your fingers and add filling as desired.
