Finding the right homemade pizza dough recipe is crucial for anyone eager to awaken their inner pizzaiolo. It's easier said than done – but once you have it down pat, it serves as the base for an endless myriad of pizzas, from basic Margherita to more gourmet options.
Our recipe is below – couple it with one of these nifty domestic gadgets, and nothing can stop you from successfully delving into the homemade pizza realm.
Homemade Pizza Dough Recipe
Skill Level: Intermedaite
Time 1 hour plus 14 hours of leavening
Ingredients for 3 pizzas
2⅓ cups/300 g/ ‘00’ flour (or 1 cup/150 g. wholewheat and 1¼ cup/150 g 00 flour)
1¼ cups/200 g. Manitoba flour, also known as bread flour
2 Tbsp. / 25 g. extra virgin olive oil
2 tsp./10 g. salt
½ tsp./2 g. dried brewer's yeast
Mix the flours and dry yeast in a bowl or stand mixer. Add 10 oz./300 g. of room-temperature water and knead. Next, add the oil, and once it's fully integrated the salt.
Work the dough for a long time. If you're using a stand mixer, at least 5-6 minutes.
Finally form a ball, cover, and let it rise for 30-40 minutes.
Use your fingers to gently spread the ball out and then fold it back on itself by tucking one end over the other (see photo 1 below). Turn the dough upside down and form it into a ball once again (see photo 2 below).
Photo 1 (credit: Riccardo Lettieri)
Photo 2 (credit: Riccardo Lettieri)
Cover the dough and let rise in the fridge for 12 hours.
Rework the dough and divide it into three equal parts. Form each into a ball and let it rise on a surface lightly greased with oil covered with a large bowl. Let rise for 40-50 minutes.
On a floured surface, baking paper, or directly in the pan, use your fingertips to gently spread out the dough, so that it forms the base for 3 pizzas (photo 3).
Photo 3 (credit: Riccardo Lettieri)
Cover photo: Riccardo Lettieri