How To Make Homemade Pizza Dough

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There are countless recipes for homemade pizza dough and each one makes it with their own style or technique. But today I want to leave you my recipe, with some tips that do not fail and you can successfully make the most incredible pizzas! With an endless number of possible combinations, without a doubt, prepare the best and most exquisite that you have ever tasted!

From Italian origin, pizza is a world renowned food. Generally, it is a circular shaped, thin thick bread, on which tomato sauce is spread and cheese is placed. Which, over the years, variants arose with the addition of other ingredients, acquiring specific names for their distinction and recognition.

Although there are varieties of classic pizzas such as Napolitana, Capresse, Provolone, Fugaseta, Four cheeses, etc. Different varieties can be observed according to a specific country and the type of pizza that characterizes it. Currently being able to find pizzas with other additions that stand out or according to a specific classification. Such as vegetarian, vegan, gluten free, etc.

Let’s talk about the recipe:

This basic pizza dough is the simplest and easiest recipe of all! Because it is a recipe that has no complications in its preparation and its result is truly incredible! In addition, the ingredients to be used are just a few, frequently used and easy to find.

About the ingredients:

To make this homemade pizza dough I used 0000 flour, commonly known in other countries as all purpose flour. In general, depending on your brand, it can absorb more or less amount of liquid, which is why I recommend incorporating it gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.

The fat used in this opportunity is sunflower oil. But it can be replaced by any of your preference, be it olive oil, coconut oil, etc. It should be noted that depending on the type or class of fat used, its texture or flavor can be modified accordingly.

About the dough:

Before starting the preparation, one of the secrets is to make a pre-ferment or foam the yeast for 15-20 minutes. Second, it is the kneading, which develops the gluten and gives the necessary elasticity to the dough. Another is the proofing time, which is necessary to have a successful pizza dough. Last but not least, the cooking.

To shape this dough you can use different techniques, either using your hands or stretching the dough with a rolling pin. In this opportunity, I explain the way I’m used to preparing this recipe. But, if you don’t like, you can choose another one best. Even so, I explain why I do it this way.

As a preference, I stretch the dough manually, leaving the edge a little thicker. This edge or kind of dough cord will act as a limiting barrier. In this way, during baking, the ingredients are kept on the pizza without any waste. It also saves us effort when it comes to washing, since the gratin cheese is sometimes a bit difficult to remove.

About the mold:

The classic mold used is called a pizzera, a circular baking dish. Which exist in various sizes, and can be large or small. Although this is not exclusive, since the dough can be stretched on a common baking sheet, placing the already stretched dough or molding on it. The size or thickness of the dough depends on taste and preference.

Whatever the mold chosen to cook this pizza dough, it is advisable to add enough oil to forms a thin film in the baking dish, then place the dough. With no doubt, this is one of the things that gives it a special touch, you may think that it will come out oily, but this makes a difference in the final result.

Another observation is that, once the dough is molded in the baking dish, and tomato sauce is spread over the dough, it is left to rise for 15-20 minutes before baking. It may take a little longer to prepare, but these are certainly details worth keeping in mind. In any case, it can be baked directly without any inconvenience.

About Cooking:

Although today different ways of cooking are known, which can be microwaved, special pans, grill, clay oven, pizza ovens, conventional oven, etc. Regardless of the way in which you choose to cook this homemade pizza dough, it is advisable to use a high temperature for a good result, or adjust your cooking accordingly.

Beyond the recommendations offered in this article, must not forget the importance of the quality of the ingredients used, which have a proportional influence on the success of any preparation. With the ingredients given in this recipe, two pizzas were obtained, using a mold of 30 centimeters in diameter.