Pizza dough with any filling
4 servings
40 minutes
Pizza dough is the foundation of Italian culinary art, allowing for endless flavor combinations. Its history begins in Naples, where the first pizzaiolos made simple flatbreads topped with fresh ingredients. This dough has a delicate texture, light airiness, and a subtle aroma of olive oil. It holds its shape well, allowing for experimentation with toppings: from classic margherita to rich meat or vegetable variations. The ease of preparation makes it accessible for any home cook, turning the process into a creative journey into the world of Italian flavors. The finished base can be baked to a crispy crust or left soft depending on preferences, making each pizza unique and truly personalized.
1
Add yeast and sugar to warm water (about 40 degrees) and let it sit for 10 minutes.
- Water: 260 ml
- Dry yeast: 2 teaspoons
- Sugar: 1 teaspoon
2
Sift the flour.
- Wheat flour: 400 g
3
Add salt.
- Salt: 1 teaspoon
4
Mix the mass thoroughly.
5
Add 2 tablespoons of olive oil and stir again.
- Olive oil: 2 tablespoons
6
Leave the dough under a towel to rise for about 30 minutes.