This pizza dough is for the patient ones, because you have to wait before it rises in the fridge. The end result, however, is worth the wait, because once baked the dough is light, crispy and has a fantastic taste. This way of preparing the dough is characteristic of Neapolitan pizza, where the dough rises slowly for up to 48 hours. Often, half of that time is room temperature rise time and the other half is refrigerator rise time. In the case of the pizza dough below, the leaven I used to make the dough also rises for several hours, for a change not in the fridge, but at room temperature. This way of preparing the leaven makes the dough even tastier after baking. The finished dough can be lined with your favourite toppings, including, of course, cheese and tomato sauce, or in the case of white mascarpone pizza, cream cheese or sour cream. I encourage you to check the recipe for pizza dough and I wish you a tasty meal.
Ingredients for pizza dough.
- 80 g flour type 00
- 50 ml lukewarm water
- 3 g dried yeast
- 2 g dried yeast
- 200 ml lukewarm water
- 300 g flour type 00
- 1/2 teaspoon salt (full)
- 1 tablespoon of olive oil
- 1 tablespoon of grano duro flour
How to make pizza dough.
Start the preparation of the pizza dough by making the leaven, which must be left for several hours at room temperature. Pour lukewarm water into a bowl, add yeast and mix. Add the sifted flour, combine everything well, stirring with a spoon, then cover with a cloth and leave in a shaded place at room temperature for about 15-18 hours.
Pour lukewarm water into a bowl, add yeast and mix. Next, pour in the flour sifted through a sieve, add the leaven and salt. Using a kitchen mixer or your hand, knead the dough. Knead the dough for about 7-8 minutes, and when ready, put it in an oiled bowl, cover and leave in the fridge for about 18 hours, although ideally 20-22 hours. Remove the dough from the refrigerator, remove it from the bowl, place it on baking paper and form it into a ball, then leave it for 2 hours to let the dough come to room temperature.
Sprinkle the dough ball with grano duro flour, then, starting from the center and moving to the sides, stretch the dough. You can also put the dough on your hands and give it a round shape by forming it in the air. Depending on how thick you want the dough to be after baking, stretch it thinner or slightly thicker. I stretch the dough into a circle with a diameter of 30 cm centimetres, if I want to get a medium-thick dough after baking. After forming the dough, let it rest for 20 minutes, then put your favourite ingredients – after applying the ingredients, I always leave the dough for a few minutes to rise.
Good to know when making pizza dough.
The dough after kneading is quite loose and wet, but that’s how it should be, do not add more flour.
After preparation, the dough can be kept for 3 days in the refrigerator or frozen.
The grano duro flour can be replaced with type 00 wheat flour, polenta or semolina. The addition of grano duro flour makes the dough crispier after baking.
Do you like homemade pizza? If so, try our recipe for Pizza Margherita.