The best pizza dough recipe
This recipe is the best pizza dough method I have ever tried and making it has no particular method other than the steps I explained. It has very few ingredients and they are all available and the preparation method is very simple. of course, it has a very good result.
Ingredients
Instructions:
- 1
-
We need half a cup of lukewarm water. Warm means that when you put your finger in the water, it should be so warm that you do not burn your hands. Add 2 teaspoons of yeast and 2 teaspoons of sugar to water and stir to mix well. Cover the dish and allow a quarter to foam and increase in volume.
- 2
-
Add half the flour and half a tablespoon of salt to the mixture of dough and water and mix them together. When cohesive, add a tablespoon of flour and stir until its stick gets low.
- 3
-
Then transfer to a surface and knead the dough for at least 10 minutes. Wherever you feel the dough is too sticky, you can add a little flour. Just be careful not to add too much flour. By Kneading the dough's sticky gradually decreases. Then fold the dough 7-8 times.
- 4
-
Grease the dish with one or two tablespoons of olive oil and put the dough in it and cover the dish with greasy cellophane and cover it with a cloth so that it rests for an hour and a half and its volume will be more than doubles.
- 5
-
After resting, take the puff of the dough and spread the dough in the middle of the tray with your fingertips. Be careful to consider a margin for the pizza and do not touch it when you spread the dough.
- 6
-
After flattening, cover the dough and let it rest for a quarter.
- 7
-
Then pour the pizza ingredients, sauce, and cheese and put in the oven at 170 ° C for 20-25 minutes.
Cook Detail
Tips and tricks
- The step of mixing lukewarm water, sugar, and yeast is to test the health of the yeast, if it does not foam and does not increase in volume, either the water temperature is not suitable or the yeast is rotten. If you are sure of the health of your yeast, you do not need to test and you can add dry ingredients immediately.
Background & History
This pizza dough is a complete version of the previous pizza dough that I always tried but the only difference is that I do not add oil to the ingredients during the kneading and I soak the dough when it rests. I learned from an instructional video on YouTube that I think was effective in the porous texture of the dough.