Perfect homemade pizza dough recipe
Make the best pizza you've ever eaten! this recipe is easy, light and super easy to digest. The long fermentation and small amount of yeast makes it for the ideal pizza.
Servings 6 pizzas
Ingredients
- 500 ml water
- 15 gr salt
- 2 gr of dried yeast
- 3 tsp of extra virgin olive oil
- 250 gr whole wheat flour
- 250 gr bread flour
- 125 gr organic soy flour
- 125 gr rice flour
Instructions
Make the dough
- Mix all the flours into a bowl.
- In another bowl add the water and the yeast and mix lightly, then add almost all the flour and the salt.
- Start mixing the dough with a spoon. Keep mixing the ingredients until it forms into a ball. If it is too sticky add the remaining flour and mix a bit more. When using whole wheat it's ok if the dough is a little sticky, the fibers in the flour will absorb the excess moisture.
- Cover the dough with a plastic wrap or a lid and let it sit at least 30min and up to 3h. Take the dough and knead it a minute or two, it will become elastic right away.
- Add the oil and knead well again for a minute, cover and let it rise in fridge for 24 to 48h.
- Every now and then you can take it out and knead it a bit, or fold it. Bring the dough at room temperature before baking.
- The dough will keep in the fridge for 3/4 days, and in the freezer for months.
How to cook your pizza
- Turn on the oven in advance at maximum temperature (270°C or 520°F) for 30 to 40 minutes, every oven is different so check the temperature inside. If you have a pizza stone put it in the oven when still cold. If your dough was in the fridge, take it out at least 1h before cooking the pizza.
- Now you just need to spread the dough in the baking tray, season it with tomatoes, salt, pepper, anchovies, mozzarella or whatever you like and put it in the oven to cook for about 4 to 8 minutes (it depends on how thick you spread the dough and the temperature of your oven).
- If you are using a pizza stone, spread the pizza onto a very well floured surface (I use rice flour) add your favorite toppings and slide it directly on to the stone.
- The most important thing is to keep aside some 150gr of dough, in a jar or in an airtight container, you will use it the next time to skip the first step. It will keep in the fridge for a week or in the freezer for six months. If you’re going to use the dough as starter for another dough, remember that the proportion are 100gr of dough for 450gr of flour.
