Perfect Pizza Dough

Pizza dough is a vital ingredient for a great pizza. There are countless recipes for different kinds of pizza bases in cooking books and on the Internet. Over the years I tried 

Pizza dough ball in a red bowlPizza dough ball in a red bowl

many different recipes but was never fully satisfied with the results. You know in one's mind one always compares the pizza with the one you got at your favorite Italian pizzeria. The best pizza I ever had was in a small village between Pisa and Florence. It was so delicious that my friend and I both ordered a second one :-)! 

When it comes to pizza dough it often comes down to the preferences of either a thin or thick base. I prefer the thin base with a nice crispy crust. And recently I finally found a pizza dough recipe that was really perfect.

I just amended it slightly for our taste. The recipe I am sharing with you was inspired by Jehuty and you can find his recipe in German language here. The secrets to the great taste and consistency of this dough are the long time it is kneaded and the 8 hours it is rested before rolled out into a thin base ie: 3 to 4 mm. The dough is super elastic and is basically foolproof. It was an integral part in preparing the best home baked pizza I ever made. 


Preparation time: 25 minutes 
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Cooking time: at least 12 minutes
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Resting time: 8 hours
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Total time needed: at least 8 hours 37 minutes
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Grade of Difficulty: standard

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Serves 4


Pizza Dough Ingredients

  • 500 gram / 1.1 pounds wheat flour (optional - Use brown bread wheat flour instead)
  • 300 ml lukewarm water (It should ideally be chlorine free. So either use spring water or let your tap water stand open for 24 hours so the chlorine can evaporate)
  • 1.5 tsp. ground sea salt
  • 1.7 gram / 0.6 oz. dry yeast



Directions

  • Add all ingredients to a large bowl and knead them for at least 20 minutes into a smooth and elastic dough. If you have use a electrical dough kneading machine alternatively share the kneading time with 2 or 3 other family members  otherwise it might get really hard on your hands :-). Don't take shortcuts here it is really worth it
  • Cover the dough ball with a moist cloth and let it stand at room temperature for 2 hours.  
  • Divide the dough ball into 4 equally sized balls, cover them again with the damp cloth and let them rest for at least another 6 hours
  • Roll or pull each ball into a thin base (3 to 4 mm / 0.11 to 0.15 inch) and place on a baking tray that is covered with backing paper
  • Add pizza sauce, mozzarella and toppings of your choice and bake in the preheated oven on the middle shelf at 250 degrees Celsius / 482 Fahrenheit for 13 minutes
  • Remove from oven and enjoy
  • Optional - Add garlic and crushed cayenne chilli to taste 



How to make tasty pita bread


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Making a German Apple Cake


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