One of the secrets of a gorgeous pizza is the dough. Crispy and crunchy on the outside and still soft inside. This is the traditional recipe I use for my family, simple and reliable.
The quantity in this recipe will be enough for 4 large size pizzas. I usually prepare the mix, divide it in 4 and obtain 4 nice pizza doughs. I use 2 of them the same day (to feed a family of 4) and freeze the remaining two wrapped in plastic. They will be ready to use for the next pizza night!!
The ingredients are basic and simple, like the recipe. Just one comment: do not use all purpose flour, the pizza dough will have a different texture. The perfect flour will be “00” flour, very finely grounded. As a substitution, the bread flour will work too.
Also, even if you read on the packaging of the dried yeast you are using “instant, do not mix with any liquid”, do not trust it. It’s always better to dissolve the dried yeast in lukewarm water to activate the yeast.
The procedure is so easy that it is difficult to fail 🙂
In a cup mix the lukewarm water with the yeast and let the yeast dissolve.
In a big bowl add the flour and the salt. mix.
Slowly add the yeast liquid and stir with a fork.
Keep stirring up until the dough will start to come together.
Transfer the floury mix on a working surface and start having fun with your hands. Kneading the dough is a pleasure, like listening to great music. That’s why I prefer to knead the dough by hand and not use the mixer. It only takes 10 minutes of rolling the dough back and forward in a continuous and harmonious movement: I find it very very relaxing.
While you are kneading you will need to add some flour if the dough will result sticky. Keep kneading up until you will obtain an elastic and firm dough.
Divide the dough in 4 and with your hands shape the 4 parts in nice small balls.
Take a baking sheet and dust some semolina flour on it. Place the 4 small dough balls well apart from each other (they will double their size!!)
Cover with a dump towel and place the doughs to rest and raise in a warm temperature place without temperature changes (i.e. not on a table close to a door or in front of a sunny window). I find that the best place to let the pizza dough rest and raise is the off oven…no temperature changes. Of course if you haven’t used the oven in the last few hours (should not be heated at all) and if you are not going to need it while the dough is resting 🙂
Wait at least one hour so that the yeast will have enough time to be activated and double the size of the doughs.
Done. your pizza doughs are ready to be used for a beautiful pizza or for tons of other yummy recipes!!