To make a delicious homemade pizza , it is essential to use quality ingredients and have the right equipment. Here’s what you need:
Ingredients
- 500 g of 00 flour : ideal for a soft and light dough. For greater elasticity, you can use half 00 flour and half Manitoba flour .
- 300ml of lukewarm water – make sure it is around 37°C to activate the yeast properly.
- 10 g of salt : essential rule to enhance the flavour of the dough.
- 3 g of dry brewer’s yeast (or 10 g of fresh brewer’s yeast): essential for leavening.
- 1 teaspoon sugar : feeds the yeast, facilitating fermentation.
- 3 tablespoons of extra virgin olive oil : gives softness and aroma to the dough.
Instructions
- Large bowl : for mixing and letting the dough rise.
- Kitchen scale : to accurately weigh ingredients.
- Clean pastry board or work surface : for working and rolling out the dough.
- Clean tea towel : to cover the dough while it rises.
- Baking tray : for cooking pizza.
- Cling film : useful for covering the dough while it rests.
- Kitchen thermometer (optional): to check the water temperature.
Notes
Make sure the water is at the right temperature to activate the yeast. Too high a temperature could kill the yeast, while too low a temperature could slow its activation.
Basic procedure for homemade pizza
Making homemade pizza requires attention to detail, but following these steps will get you the perfect dough.
Yeast preparation
- Dissolve 3 g of dry brewer’s yeast (or 10 g fresh) in 300 ml of lukewarm water .
- Add a teaspoon of sugar , which will act as nourishment for the yeast, and mix until completely dissolved.
- Let it rest for 5 minutes: you will notice a light foam, a sign that the yeast is active.
Union of ingredients
- In a large bowl, pour 500 g of 00 flour (or half Manitoba flour for greater elasticity).
- Make a well in the center and slowly add the water and yeast mixture.
- Start mixing with a fork or with your hands, gradually incorporating all the flour.
- Add 10 g of salt and 3 tablespoons of extra virgin olive oil , then continue kneading.
Kneading and leavening
- Transfer the dough onto a pastry board and knead it for at least 10 minutes, until it becomes smooth and elastic.
- Form a ball, place it in a bowl greased with a drizzle of oil and cover with a damp cloth.
- Let it rise in a warm place for at least 2 hours or until the dough doubles in volume.
Rolling out the dough
- Once risen, divide the dough into portions and roll it out on a lightly floured surface.
- Work gently with your hands, trying to maintain a uniform thickness.
By following this procedure, your homemade pizza will be soft, fragrant and irresistible.
