Who doesn’t love pizza? Although it’s always nice to grab a slice at your favorite local pizza shop, making your own at home can be better. After this, say goodbye to frozen pizzas and takeouts, because this is going to be easy and absolutely delicious!
In the part one of this post, we will be focusing on the dough, since its the base of the pizza. This includes the ingredients, technics that will help you make an easy and fast pizza dough at home.
The one thing and the only thing that matters in the making of the pizza dough in the flour, this is not saying the yeast or the water isn’t important, however, they have very minimal effects on the dough as long as you use the correct amount.
While most recipes call for Italian “00” flour, they are quite hard to track down, not so much in Europe, but rest of the world. If you live in the U.S., they can be found in most high-end grocery stores, but in most other places, you can only find them in import stores, and they can be quite pricey at times.
So after many research and experiments with different mixtures and ratios of flours, this ratio will produce, for me personly, the best crust, and the one that’s the closest to a ’00’ flour pizza dough.
- A kitchen scale with “gram” as a unit (if you are from the U.S., that’s the unit everyone else uses on this planet, is about 1/28 of an ounce. In my personal opinion, weight is more accurate than volume for things like flour since they do compress)
- 300 g of strong flour (it is also called strong bread flour in some places, they are very common)
- 200 g of white flour (just normal flour)
- 320 g of warm water (sometimes volume aren’t very accurate)
- 7 g of active dry yeast
- 3 g of sea salt
How to make this:
- Mix the flours and salt in a mixing bowl
- Measure 320 grams of warm water, pour in the yeast and mix evenly. This way, you allow the yeast to wake up and do their thing
- Mix the two together, if you have a stand mixer, just use the dough hook attachment. If you don’t have a stand mixer, you will need it to knead it by hand
- To knead the dough, use your hand to fix one end, pull the other end outward and then fold in, repeat it 20 to 40 times
- Divide the dough into 4 equal sizes, cover and let it sit and rise for 45 min to one hour
The pizza I made today is Pizza Capricciosa, a traditional Italian pizza with mozzarella cheese, prosciutto, crimini mushroom, artichoke, and tomato sauce.
Next time, we will be talking about how to bake the pizza using a home oven.