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How to make Pizza dough
How to make Pizza dough You have seen the chefs on TV or in restaurants twisting and swirling their pizza dough in the air. Do you think it is impossible to make a good pizza dough at home and a good pizza in your oven? I will change your mind. First and most important the ingredients. US measurements - cups, ounces (oz), fluid ounces (fl oz). 6.7 cups (US) all-purpose flour (29.5 oz - convert flour cups vs. ounces)
1/2 ounce active dry yeast - or one tablespoon
1 table spoon extra-virgin olive oil
2 teaspoons salt
2.1 cups (US) tap hot water (16.8 fl oz) * Depending on your flour quality, if you'd like to make the dough less soft -next time add an additional 0.35oz of flour (or wise versa.) Metric measurements pizza dough recipe:
METRIC measures - cups, grams (g), milliliters (ml). 825 grams plain fine flour (5 Metric cups - convert flour cups/grams)
14 grams active dry yeast - or one tablespoon
1 table spoon extra-virgin olive oil
2 teaspoons salt
500 ml tap hot water (2 Metric cups) Cover the bowl with a kitchen cloth, and set the bowl aside for approximately 1½ – 2 hours until the dough doubles in volume. The time required for rising will depend on the strength of the yeast and the temperature of the room. Stretching or flattening the dough (watch the video) The most important the flour
The best flour types for making quality pizza base dough, at home or for business, is Colavita 00 flour type and my second choice would be Farina 00 flour. Sold locally packaged also, just look around in shops or ask in a bakery for a direction, sorry if you do not bake your own already. These on the picture are Italian, exported worldwide. Sold in many continental and good delicatessen shops, 1 buck extra is the cost. Must be number 00, it is so much different you will see, the flour is used for making pasta or pizza bases. Nice to mix in the dough finely chopped up fresh basil herb. |
Tony Gemignani, 7 Time World Champion Pizza Acrobat
    
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