Excellent Pizza Dough

Prepare the dough the day before baking the pizza so that it can slowly rise in the refrigerator and become light and crispy at the same time. You wont have much work with it, just a bit more patience, which will pay off in the end.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Flour, Wheat, bread flour

  • 16 g Salt, table

  • 400 ml Water

  • 4 g Yeast, dry

  • 2 teaspoons Oil, olive

Steps

  1. In a large bowl, mix the flour and salt, and in a smaller bowl, mix the water, yeast, and oil. Pour the wet ingredients into the dry ones and mix with a spoon until combined.

  2. Transfer the dough to a lightly floured kitchen counter and knead for 15 minutes, pressing it down and away from you. Turn it over and repeat, adding a bit more flour if needed. The dough should be smooth and not stick to your hands at the end.

  3. Place the dough in a clean bowl, cover it well with foil or a lid, and let it rest at room temperature for 3 hours.

  4. Divide the dough into four equal parts, shape them into balls, and coat them with olive oil. Place them in a larger container, cover with foil or lids, and refrigerate overnight or for 24 hours.

Nutrition Information (Per 100g)

  • Calories: 356.32 kcal
  • Fat: 1.92 g
    • Saturated Fat: 0 g
  • Carbohydrates: 69.13 g
    • Sugars: 0 g
  • Protein: 10.7 g
  • Fiber: 2.08 g

Advice

The dough must be taken out of the refrigerator at least one hour before use. When shaping the pizza, do not use a rolling pin, as this will squeeze the air out of the dough, making it hard. Bake the pizza at the highest possible temperature, preferably on a pizza stone. The baking time depends on the ovens performance; for example, at 300 degrees Celsius, it will bake in four minutes.