Thin dough for Italian pizza
4 servings
30 minutes
Thin dough for Italian pizza is the foundation of classic Neapolitan pizza, where a crispy crust combines with a delicate, airy texture. Its history begins in Italy, where culinary masters have refined the recipe for centuries to achieve the perfect balance of flavor and structure. This dough is made from wheat flour, live yeast, and olive oil, creating a light yet elastic base for any toppings. The sweet note of sugar harmonizes with the natural aroma of flour while salt enhances the taste. It is ideal for making traditional thin pizza that is baked at high temperatures to form an appetizing golden crust. Frozen portioned pieces allow you to enjoy homemade pizza anytime while preserving freshness and flavor quality.
1
Sift the flour into a deep bowl. Add sugar and salt. Mix well.
- Wheat flour: 4 glasss
- Sugar: 2 tablespoons
- Coarse salt: 2 teaspoons
2
Dissolve live yeast in warm water until fully dissolved. Add to the mixture (1) and gently stir with a spoon.
- Water: 1.5 glass
- Fresh yeast: 66 g
3
Add olive oil and knead the dough by hand. Cover the dough with plastic wrap and let it rest for 5–10 minutes.
- Olive oil: 0.3 glass
4
Take the dough out of the container and you can start cooking. The resulting dough is enough for 1-2 trays (depending on the thickness of the dough). Additionally, the dough can be divided into portions, wrapped in film, and stored in the freezer for later use.
