Ingredients
FLOUR 0
500 gr
WATER
400 gr
BREWER’S YEAST
3 gr
EXTRA VIRGIN OLIVE OIL
q.b.
SALE
q.b.
REMILLED DURUM WHEAT SEMOLINA
q.b.
Pizza dough is a basic preparation made with very little yeast, high hydration and long maturation in the refrigerator. The dough becomes light and full of bubbles, perfect for obtaining a pizza in a deep pan, crunchy on the outside and soft and well-bubbled on the inside. The pizza dough is prepared with a single bowl, mixing everything with a fork and making a few rounds of folds before maturation in the refrigerator for 24 hours.

Easy to perform, the process is quite long, but the hours of waiting will be rewarded by a final result that is very digestible and rich in flavour. To obtain a bubbly and well-alveolated dough , it is essential to observe the right resting time and make the folds correctly: being very hydrated, it needs the strength given by the folds to rise correctly. The flour can be mixed with 100 g of durum wheat semolina .

Find out how to make pizza dough by following the step-by-step procedure and advice. You can fill it in the most classic way , margherita flavored with tomato and mozzarella, prepare delicious little red buffet pizzas , perfect for parties and birthdays, or a soft focaccia to take with you for picnics and trips out of town.

How to prepare pizza dough
Step 1
Pour the flour into a large bowl and add the crumbled yeast1.

Step 2
Add the water at room temperature2.

Step 3
Start mixing with a fork3.

Step 4
Then also add the oil4and salt.

Step 5
Work the dough again with the fork to mix the ingredients5.

Step 6
The dough will be soft, sticky and grainy6. Cover and let rest for 30 minutes.

Step 7
Transfer it to the work surface, sprinkled with a little durum wheat semolina7.

Step 8
Give a first round of folds by turning the lateral ends towards the center8. Use wet hands or a tarot card.

Step 9
Fold the top side towards the center too9.

Step 10
Proceed with the lower one10. Let it rest covered for 20 minutes, then repeat the operation 2 more times.

Step 11
Form a ball and transfer the pizza dough into a lightly greased bowl11.

Step 12
Cover with cling film12and place in the refrigerator, in the lower part, for 24 hours. The dough will have to mature.

Step 13
The next day, take the dough out of the fridge and leave it at room temperature for at least 4 hours, where bubbles will begin to form. Spread it on an oiled baking tray13, gently spreading it a little each time in 10 minute intervals.

Step 14
Season the pizza as you prefer and let it rise for another 30 minutes before baking14.

storage
The pizza dough must follow the times indicated in the recipe, it cannot be stored or frozen.