Pizza dough is an art.

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Combining the exact amount of ingredients to create the perfect dough; that’s the difficult part of making pizza.

The pizza base, in the original Italian version is so thin that a person is supposed to eat a whole pizza just by himself. (I remember having done that the las time that I went, it was the thinest pizza I’v ever had, but it did was still hard for me to eat it all!)

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A thin crispy base is the result of a good quality pizza. It shouldn’t be in he oven for more that 10 or 20 minutes. The oven, obviously it has to be really hot and if you’re looking for that unique traditional flavor, do it in a wooden oven.The ingredients for the pizza are just the basic ones for any bread. Strong flour, yeast ( a little of sugar to activate it) and salt. To make it rise properly, there are some theories that olive oil should be added to the dough just before letting it rise so it will ‘protect’ the dough from loosing its moisture.IMG_5681

The recipe that I normally like to use for pizza is:

8 g dried active yeast

230 ml lukewarm water

375g strong flour (plus extra for dusting)

1/2 tsp salt

1/2 tsp sugar

Mix sugar water and yeast and set aside. sieve dry ingredients together and make a well in the centre, pour the liquid mixture and mix to form a dough  knead for arround  10 or 15 minutes. Let rest. This dough will be enough for 2 or 3 pizzas. At the end, grease your trays and/or flour them and bake at 200˚ for 15 or 20 minutes.

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The kneading and resting part, as in any other kind of bread, is one of the ‘key’ elements of the process. Rest it at least two times 1 Hr each (or until it has risen enough). You should leave it in a warm place, it could be either in a sunny place, or close to the stove.

And is essential to cover it with a cloth.

Then the kneading part is very important to develop properly the gluten of the flour, this will give a good texture to your bread.

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While kneading, try to create elasticity. A way of doing this, is folding and stretching the dough constantly.

IMG_5609Also, an other way to do it is punching of letting it fall several times to remove air pockets.
Finally, when you have kneaded and let it rest enough, divide your dough in 2 parts and shape them in round balls, then with a bread roll stretch it and shape a large flat circle (or square) take your baking tray and carefully, put it there.

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Cut the edges (if they are too large) and add your chosen toppings!
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