On the way to the perfect pizza (Part III) – The dough: crunchy on the outside, fluffy on the inside

In the , I have already presented my now well-proven base dough. In order to crisp the dough in the oven even when baking on several levels, I have reduced the amount of water, thus the dough can be processed very well. But if one is one of the lucky owners of a pizza stone, then the liquid content may well be higher. Therefore, the processing is similar to the first dough. Important here is especially the long kneading and not too high amount of oil.

Please knead the dough extra long!

But why actually knead that for a long time? On the one hand, the ingredients can only be processed really homogeneously and the gluten, the glue of the whole, can develop its full power. At first I was skeptical as to whether it would really be necessary to knead a dough for more than 5 minutes, but it pays off. The result is not a bit chapped or too thin, but wonderfully elastic. So the dough loosely flaky on. This is easily recognizable by the pictures. But now get to the wooden spoon! And of course the whole thing will be topped with the ! Not tried yet? But then hopp 🙂

The dough - comparison before and after baking

These pictures were created as part of the Pizzafreitag, my personal favorite day! But now fast to the recipe!

And what is next?

My first plan was to try different walking times, but today I decided against it (one day before the Pizza Day). Instead, I will try five different flour blends. I will keep the water content at a constant 65%. I’m curious what comes out, because I’ve worked so far usually with wheat flour of the type 405 and Tipo 00, but you do research on at least a dozen different tips. So only help yourself and share the results here with you. What else did you have for statistical test planning ?

Planned mixes for the 29.01.2015

  1. 80% Tipo 00 + 20% semolina (semolina)
  2. 50% Tipo 00 + 50% Type 550
  3. 100% Tipo 00
  4. 100% type 550
  5. 100% type 405

In parts by weight

Good luck and see you next time!


Pizza dough (optimal for pizza stone)

To press
Servings: 3 – 4 servings
  • 280 ml of water
  • 1 tsp of yeast (or about 8.5 g of fresh yeast)
  • 1 tsp of sugar
  • 400 g of flour (type 405 or Tipo 00)
  • 1 tsp salt
  • 4 teaspoons oil
  1. Stir the sugar into the warm water until it has dissolved. Add yeast and stir well. Set aside until bubbles form.
  2. Meanwhile, weigh the flour in a bowl, add salt and oil to the side.
  3. Add the yeast sugar solution and carefully add the flour from the edge until the whole thing has a mushy consistency.
  4. Knead the dough in the food processor or with a hand mixer for at least 15 minutes until it becomes smooth. (The dough will still be very sticky)
  5. Put the dough with floured hands on a floured work surface and form into a ball. Dust a bowl with flour. Add the dough ball and cover with a slightly damp cloth. Let rest for 45 minutes to 1 hour.
  6. Carefully press in the dough, then remove and divide into 3 – 4 servings. Make dough portions into balls. Place dough pieces on a board and cover with a slightly damp cloth, place in airtight plastic containers or wrap in cling film. Set aside and let it rest for at least another 45 minutes. Better are 1.5 h.
  7. Start the oven with the pizza stone early enough! Set the highest temperature level for this!
  8. Roll out the dough thinly or, better yet, carefully press it into the shape with the palm of your hand and pull it lightly so that it is thin in the middle and slightly thicker at the edge. So nothing goes down while baking!
  9. Spread the tomato sauce on it and fill it to your heart’s content.
  10. Bake the pizza for about 7 – 8 minutes or until it reaches the desired degree of browning.
  11. Enjoy fresh from the oven!
nutritional information
Serving size: 3 – 4 pizzas

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