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Pizza Dough

Pizza Dough

Perhaps the most crucial ingredient to any pizza, the dough is responsible for adding both texture and flavour. Ranging from thin to thick, the way it is baked greatly impacts how it tastes and feels. Whether charred by open wood fires or cooked in an oiled deep-dish pan, each method adds unique nuances that make every pizza one of a kind. Some pizzaiolo even pride themselves on using special types of wood to achieve the perfect pizza crust, while others give credit to minerals in their local water. Believed to have originated at local food stalls in Naples, it would not be long before the rest of the world fell in love with this delicious Italian flatbread, and quickly everybody started making their own versions of the soon to be fast food king of the world. Throughout every iteration, interpretation and twist however, one thing has remained a constant – the crust.

20 Min (minutes) 2 servings
Yeasty Starchy

ingredients

Pizza dough

  • 300 ml lukewarm water
  • 25 g yeast
  • 1 pinch of sea salt
  • 1 pinch of sugar
  • 1 tbsp olive oil
  • 100 g whole meal flour
  • 300 g pizza flour, tipo 00

preparation

1. Dissolve the yeast in the water, then add the salt, sugar and olive oil.

2. Combine the wholemeal flour and pizza flour. Gradually add the flour to the yeast mixture and knead the dough for a long time until thoroughly combined (a mixer works well) – the dough should be smooth and elastic.

3. Cover the dough and let rise for about 1 hour until double in size.

4. Knock the air out of the dough and divide into two portions. Shape each portion into a ball and let rest and rise again on the worktop for approx. 15 minutes.

5. The dough is now ready to be used.

Tips & Tricks

While pizzerias and restaurants use deck ovens or large ovens with stone bricks and wooden fires, replicating the feel of a brick oven is easier than you would think. Pizza stones, or baking stones, are intended to imitate the charring effect of traditional pizza ovens in regular ovens. The stone works by absorbing moisture while also distributing high waves heat to the crust more effectively. When placing the pizza stone in a conventional barbecue grill, it is even possible to reproduce some of the effects of a wood fired brick oven.