Secrets of Making the Perfect Pizza Dough: A Master Class from Italian Chefs
Italian pizza is not just some dish, it is a whole culture that has won the hearts of lovers of delicious food all over the world.
The basis of any pizza is, of course, the dough, because it is the dough that determines the final taste and texture of this popular delicacy. Expert of the online publication BelNovosti, chef Yulia Arkhipova, told how to make the perfect pizza dough: the same as the one used in the best pizzerias in Italy.
Here are the ingredients you will need for the dough:
- Wheat flour – 175 g;
- Olive oil – 1 tbsp;
- Water – 125 ml;
- Dry yeast – 1 tsp;
- Salt – to taste.
Sift the flour to aerate the dough and improve its texture, then mix the flour, salt and dry yeast in a deep bowl.
Then add warm water and olive oil.
Mix the ingredients thoroughly and knead the dough by hand or with a dough machine for 3-5 minutes until it becomes smooth and elastic.
Place the dough in a deep bowl, brush the top with olive oil to prevent a crust from forming on it and cover the bowl with cling film.
Leave the future pizza base in a warm place for 40-60 minutes. During this time, the dough should increase in volume approximately twice.
After rising, gently punch the dough to release air. Continue kneading for a few more minutes until it becomes smooth.
Roll out the dough on a floured surface into a circle 30-35 centimeters in diameter. Turn the dough over periodically and sprinkle with flour so that it does not stick to the surface.
Place the rolled out dough on a baking sheet covered with parchment paper. Form a rim by pinching the edges of the dough by 1-2 centimeters, after which you can add the filling: tomato sauce, cheese, vegetables, sausage, seafood, meat or any other ingredients.
