You can also use a move for more order. I am constantly working to improve my pizza result (since at least 10 years) and meanwhile some variants have been created which I would like to share with you. So I will create a series that will show the way to it. Here I will introduce different variations of my dough, which is still subject to a constant process of change, depending on the requirements.
Let’s start today with the simplest of all doughs. A fast pizza dough prepared with dried yeast. In the meantime, I have switched to dry baking yeast without emulsifier, but that works with the normal one as well. In the advantage of course, all those who have a pizza stone (which I have been two weeks too). Because here the soil is extra crispy, but who has that? The recipe is therefore written for the normal baking tray user. For pizza stone owners: set the temperature as high as possible and preheat it properly. I have a 3 cm thick stone and heat 45 minutes before.
In addition, I personally prefer Italian dough, so nice thin and crisp. Accordingly, the recipes are
- 300 g of flour type 405
- 0.5 tsp salt
- ¾ tsp sugar
- ¾ tsp dry baking yeast
- 1 tbsp. Good olive oil
- about 170 ml of lukewarm water
- Stir the sugar into the warm water and stir in the yeast (it works best with a fork). Let stand briefly.
- Meanwhile mix the flour and salt in a bowl. Form a cowl in the middle. Pour in the oil.
- Pour the yeast sugar solution into the chalice. For owners of a food processor : Turn on the food processor and knead the dough for at least 10 minutes. When the dough is ready, it should still be slightly moist and peel off the ground. For on-the-hand kneaders : First, add flour from the edge with a fork under the yeast mixture until the whole has reached a consistency that is no longer too fluid. Then work with floured hands on a floured work surface to a homogeneous dough and doing so for min. Knead for 10 minutes!
- Then place the dough in a flour-dusted bowl and cover with a moistened cloth. Leave for at least 45 minutes until visibly enlarged.
- Take out the dough, divide it (the amount is sufficient for 3 round pizzas or 1 plate + 1 small round pizza) and a round. Wrap the dough portions either in plastic wrap or, as I prefer , place in airtight containers that are at least twice as large as the dough portions, so that the dough has enough room to go.
- Leave the dough in a warm place for at least 45 minutes (but not too hot!)
- Meanwhile preheat the oven (single sheet: 230 ° C upper-lower heat, several: circulating air 210 ° C)
- Roll out the finished dough thinly (about 5 mm), place it on a baking sheet lined with baking paper and top it off to your heart’s content (the perfect tomato sauce, there is part 2). Bake for about 15 minutes or to the desired degree of browning.