Evelina's pizza dough
This is my go to pizza dough recipe. Its a mashup of several recipes but mostly based on bon appétit's Perfect Pizza
ingredients
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1 pkt (50 g) Fresh yeast (or a dry packet)
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2 tsp (10 g) Sugar
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1 tbsp (19 g) Table salt
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1-2 tbsp (14 - 28 g) Olive oil
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4.7 dl 2 cups (470 g) Water
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6 dl 2 ½ cups (360 g) All-purpose flour
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5 dl 2 ¼ cups (300 g) Bread flour
extra for taste
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1 tbsp Sourdough starter
makes 4 pizzas
assembly:
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To get the best result start a day ahead of when the pizza is supposed to be made. Otherwise set the oven to the highest temperature 30min before you start with the dough. If you have a pizza stone (or tray), put it in the oven at this point.
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Mix the yeast (with sourdough starter if available), sugar and tempered water (30-37 °C 86 - 99 F). Mix so the yeast gets dissolved.
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Let rest 10-15min or until the mix has started to foam (sounds freaky but you really should).
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Add salt and olive oil. Add the flour and bread flour.
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This step will suck but you have to do it: knead the dough for at least 10 minutes, preferably 20.
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Flip the dough up on a floured surface. Divide the dough into for equal parts.
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EITHER: roll out the dough (if the pizza is going to be made directly) OR: place them into oiled containers. The containers should have enough room for the dough to triple in size. Place the containers in the fridge overnight.
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(If you have a pizza stone) Turn on the oven one hour before the pizzas are supposed to be made. Otherwise turn it on half an hour before.
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Remove the dough from the containers, place them onto a flour surface. Stretch and roll the dough flat.
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Top with tomato sauce (or tomato puree for more taste), add oregano, pepper and basil. Top with toppings, cheese and lastly salt (be mindful that some toppings might be salty)