Perfect Pizza Dough (for a Large Baking Sheet)
Pasta and Pizza • Italian
Description
Perfect Pizza Dough (for a Large Baking Sheet)
Ingredients
- Wheat Flour 15 oz
- Salt 1½ teaspoons
- Dry yeast 1.80 teaspoons
- Sugar 1 teaspoon
- Water 5 fl oz
- Olive Oil 1 tablespoon
- Fresh basil leaves 1½ teaspoons
Step-by-Step Guide
Step 1
Dissolve the yeast in warm water. You can also add a spoonful of sugar to help the yeast activate faster. Let it sit for 10 minutes.
Step 2
Sift the flour into a deep bowl (set aside 50 g for later). Add salt and basil, and mix well.
Step 3
Pour the water with the yeast into the well in the flour and mix thoroughly with a fork. Then, knead the dough by hand for 10 minutes, making sure to work it well.
Step 4
About halfway through the process, when the dough starts to come together, add the olive oil (sunflower oil can also be used).
Step 5
When the dough is ready (it becomes smooth and elastic), cover it with a damp cloth and place it in a warm spot (near a radiator is fine) for 30 minutes.
Step 6
Now simply place it on a floured surface and roll out the future pizza to a thickness of 2-3 mm.
Step 7
The main rule for pizza is maximum temperature and minimum time. So confidently set the highest temperature available in your oven.
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