A couple of months ago my daughter and I decided to turn Friday night into Pizza night. Pretty much every Friday we make pizza dough from scratch following a very simple and traditional recipe.
To make a vey good pizza you’ll need flour 00, the most common type of flour in Italy. The strength of the flour is the key for a perfect pizza.
I usually buy flour 00 at Whole Foods but it can also be purchased on Amazon.com.
Buon Appetito & Buona Pizza !!!
1 lb flour 00
10 gr dry yeast
1 cup lukewarm water
1 tsp sugar
1 tsp salt
2 tbsp Extra Virgin Olive Oil
In a mixing bowl of a stand mixer, dissolve dry yeast with 2 oz of lukewarm water and a teaspoon of sugar.
Proof the yeast for 5 minutes.
Add the flour, Extra Virgin Olive Oil, the remaining water and knead with the dough hook.
When the flour is well blended, add the salt.
Knead for other 12 minutes or until the dough is firm and doesn’t stick to the bowl.
Cover the bowl with cling wrap and let rise for 1 hour at room temperature.
Flour a work surface, and place the dough on it.
Flat the dough and stretch it with your hands to desired shape or cut the dough into smaller pieces then flat and stretch them.
Preheat the oven at 425 F degrees.
Move the dough on a baking sheet and let rest for about 30 minutes.
Now the pizza dough is ready for preparing your favorite pizza.
Photo by Ale Gambini
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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