Tips To Serve Italian Pizza Dough Recipe In Grams Simple

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Craving a slice of Italy? You can skip the plane ticket and bring the magic home with this easy-to-follow recipe for authentic Italian pizza dough. This recipe yields a light, airy crust with a perfectly crisp bottom and a chewy center – the ideal foundation for any pizza creation your heart desires.

Why Make Your Own Dough?

Authentic Italian Pizza Dough
Authentic Italian Pizza Dough

There’s something incredibly satisfying about crafting your pizza dough from scratch. Not only does it give you complete control over the ingredients, but it’s also a surprisingly simple process. This recipe requires minimal effort, uses readily available ingredients, and delivers restaurant-quality results.

Ingredients (Makes 2 Large Pizzas):

454 grams all-purpose flour (bread flour can be substituted for a chewier crust)

  • 325 grams warm water (around 105°F/40°C)
  • 10 grams instant yeast
  • 12 grams extra virgin olive oil
  • 10 grams granulated sugar
  • 10 grams fine sea salt

  • Equipment:

    Large mixing bowl

  • Stand mixer with dough hook attachment (or a rolling pin)
  • Kitchen scale (highly recommended for accuracy)
  • Plastic wrap
  • Light dusting of flour for surface

  • Step-by-Step Instructions:

    1. Activate the Yeast:

    In your large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes, or until the yeast becomes foamy and active. This step ensures the yeast is alive and will properly leaven the dough.

    2. Combine Dry Ingredients:

    While the yeast activates, whisk together the flour and salt in a separate bowl. This helps to evenly distribute the salt throughout the dough, preventing concentrated salty pockets.

    3. Dough Formation:

    Once the yeast is foamy, add the olive oil and half of the dry ingredients to the wet mixture. Using a dough hook attachment on a stand mixer (or by hand with a sturdy spoon), begin mixing on low speed. Gradually add the remaining dry ingredients until a shaggy dough forms.

    4. Kneading:

    Increase the mixer speed to medium and knead the dough for 5-7 minutes. Alternatively, knead the dough on a lightly floured surface for 10-12 minutes. The dough should feel smooth, elastic, and slightly tacky to the touch.

    Tip: If the dough feels too sticky, add 1 tablespoon of flour at a time until it becomes manageable without being dry.

    5. First Rise:

    Lightly coat a large bowl with olive oil. Transfer the dough to the oiled bowl and turn it once to coat. Cover the bowl tightly with plastic wrap and place it in a warm, draft-free area for 1-2 hours, or until the dough has doubled in size.

    6. Shaping the Dough:

    On a lightly floured surface, gently punch down the risen dough to release the air bubbles. Divide the dough into two equal portions. Using your fingertips, gently shape each portion into a ball. Avoid overworking the dough, as this can result in a tough crust.

    7. Second Rise:

    Lightly dust two separate bowls with flour. Place each dough ball in a separate bowl, seam side down. Cover the bowls loosely with plastic wrap and let them rise for another 30-45 minutes, or until they’ve increased in size by about 50%.

    8. Preheat the Oven:

    While the dough completes its second rise, preheat your oven to its highest temperature setting (ideally 450°F/230°C or higher). If using a pizza stone, preheat it in the oven for at least 30 minutes before baking.

    9. Assemble and Bake:

    Once the dough has risen, liberally dust a large work surface with flour. Gently roll out each dough ball into a thin circle, aiming for a 12-inch diameter. Alternatively, stretch the dough by hand for a more rustic look.

    Transfer the dough to a pizza peel dusted with cornmeal (or a lightly floured baking sheet). Top your pizza with your favorite sauce, cheese, and toppings. Carefully slide the pizza onto the preheated pizza stone (or baking sheet) for baking.

    10. Baking Time:

    Bake the pizza for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Rotate the pizza halfway through baking for even cooking.

    11. Enjoy!

    Once baked, remove the pizza from the oven and let it cool for a few minutes before slicing and serving. Drizzle with additional olive oil and fresh herbs for an extra touch of flavor.