Making pizza at home can be a fun, delicious experience and, best of all, personalized to your taste! The basis of a good pizza is the dough, which needs to be tasty, soft on the inside and crispy on the outside. If you've ever wanted to make a homemade pizza but didn't know where to start, we'll teach you how to make a simple, delicious pizza dough with results worthy of a pizzeria!
With just a few ingredients and a little patience, you can create a pizza dough that will transform your meal. Let's get to the recipe!
Ingredients for the dough:
- 500 g of wheat flour (approximately 3 and a half cups)
- 1 teaspoon salt
- 1 tablespoon sugar
- 10 g dry yeast (1 envelope)
- 300 ml of warm water
- 2 tablespoons olive oil (or oil)
- 1 teaspoon dried oregano (optional, for a special touch)
Directions:
- Preparing the yeast mixture: In a small bowl, add warm water (not too hot, so as not to kill the yeast). Add the sugar and dry yeast and stir until dissolved. Let sit for 5 to 10 minutes, until the yeast begins to form a foam on the surface of the water. This indicates that the yeast is activated and ready to use.
- Mixing the dry ingredients: In a larger bowl, add the flour and salt. If you choose to add oregano to the dough, add it along with the flour to ensure the flavor is incorporated evenly.
- Incorporating liquids into the flour: Make a well in the center of the flour and pour in the foamed yeast mixture, along with the olive oil. Mix with a spoon or with your hands, incorporating the dry and liquid ingredients until a dough forms.
- Kneading the dough: Transfer the dough to a clean, floured surface and knead for about 10 minutes. The dough should be smooth, elastic, and slightly tacky, but not sticky to your hands. If necessary, add a little more flour, but don't overdo it, as the dough may become dry.
- Letting the dough rest: Place the dough back in the bowl and cover with a clean cloth or plastic wrap. Let it rest in a warm place for about 1 hour, or until the dough doubles in size. This process is essential for the yeast to work and the dough to rise, becoming light and soft.
- Shaping the dough: After resting, remove the air from the dough and divide it into two portions if you want to make two medium pizzas, or use all the dough for one large pizza. Roll out the dough with your hands or a rolling pin to the size and thickness you prefer, forming a pizza disk. If the dough is too elastic and difficult to stretch, let it rest for a few more minutes before trying again.
- Pre-baking the dough (optional): For a crispier crust, you can pre-bake the dough before adding the sauce and toppings. To do this, place the dough on a greased baking sheet or pizza stone and bake in a preheated oven at 425°F (220°C) for about 5 to 7 minutes, until it begins to brown slightly. This step prevents the dough from getting soggy after adding the sauce.
- Assembling the pizza: After pre-baking (or not, if you prefer a softer crust), add the tomato sauce, cheese, and your favorite toppings (such as tomatoes, mushrooms, ham, pepperoni, etc.). Remember not to overload the pizza with too many toppings to ensure the crust cooks evenly.
- Baking the pizza: Place the assembled pizza in a preheated oven at 220°C and bake for 10 to 15 minutes or until the edges of the dough are golden brown and the cheese has melted completely. Baking time may vary depending on your oven, so keep an eye on the pizza to prevent it from burning.
- Serving: Remove the pizza from the oven, cut into slices and serve immediately. For a finishing touch, you can add a few fresh basil leaves or a drizzle of olive oil on top of the pizza.
Tips for Perfect Pizza Dough:
- Use good quality flour: Wheat flour influences the texture and flavor of the dough. Choose a flour specially designed for bread or pizza, as it has more gluten and helps to create a more elastic and soft dough.
- Attention to the yeast: If the yeast does not foam in the water, it means that it is not active and the dough may not rise properly. Always check the expiration date of the yeast before using it.
- Let the dough rest: Do not rush the fermentation process. Resting is essential for the dough to develop its characteristic lightness and flavor.
- Make variations: Try adding ingredients like garlic powder, onion powder, or even grated cheese directly to the dough for extra flavor. You can also season the pizza crust with garlic and melted butter for a flavorful crust.
- Thin or thick dough?: If you prefer a pizza with crispier edges, roll out the dough very thinly. If you like a taller, fluffier pizza, make the dough a little thicker.
