Homemade Professional Pizza Dough

This recipe guides you through making a delicious homemade pizza dough that's both professional and easy to master. With a perfect blend of ingredients and careful preparation, this dough turns into a beautiful base for any pizza. The dough's elasticity ensures easy handling and stretching, making it ideal for both novice and seasoned chefs. Using simple ingredients like flour, yeast, and olive oil, this dough rises to create a fluffy yet sturdy crust. Preparing this dough is a rewarding experience, as its aroma fills your kitchen with an irresistible scent. The recipe allows you to experiment with various toppings once you've crafted the dough. You'll find the instructions clear and straightforward, ensuring consistent results every time. Additionally, this recipe offers room for personalization, making it adaptable to different tastes and preferences. Whether for a family dinner or a friendly gathering, this pizza dough will surely impress.

Ingredients

Main Ingredients

• ½ cup (120 ml, 32-38°C) water
• 2 teaspoons (10 ml) dry yeast
• 1 teaspoon (5 ml) sugar
• 680 g (5 cups) flour
• 2 teaspoons (10 ml) salt
• 1 tablespoon (15 ml) olive oil
• 1¼ cups (300 ml) water

Preparation Time

• Total preparation and rising time: 300 minutes

Step-by-Step Instruction

1. Prepare the Yeast Mixture: Begin by pouring ½ cup of warm water into a bowl. Add the dry yeast and sugar, stirring gently. Leave this mixture to sit for about 15-20 minutes, until it becomes frothy.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the flour and salt. Mix these ingredients thoroughly to ensure an even distribution.
3. Integrate Wet Ingredients: Create a well in the center of the flour mixture. Pour in the yeast mixture, olive oil, and the remaining cup of water.
4. Mix the Dough: Using a spatula or your hands, begin to combine the ingredients until a rough dough forms.
5. Knead the Dough: Transfer the dough onto a lightly floured surface and knead it. Work the dough for about 5-8 minutes, or until it becomes smooth and elastic. Apply consistent pressure and use the heel of your hand for effective kneading.
6. First Rise: Shape the kneaded dough into a ball and return it to the bowl. Cover the bowl with a damp cloth and let it rise in a warm place until it doubles in size.
7. Punch and Divide: Once risen, punch down the dough gently to release air. Transfer it again to the floured surface and divide it into smaller pieces based on your desired pizza size.
8. Shape the Dough Balls: Roll each piece into a ball, lightly dust with flour, and place them on a baking sheet.
9. Second Rise: Cover the dough balls with a cloth and allow them to rise until they are 1½ times their original size.
10. Ready for Topping: Your pizza dough is now ready for shaping and topping with your favorite ingredients.

Tips

• Ensure your water is lukewarm to activate the yeast properly.
• Kneading is crucial; ensure the dough is smooth and elastic for the best results.
• Customize with herbs or spices in the dough for extra flavor.

Nutrition

• Calories: 140 per 100g
• Protein: 4g
• Fats: 2g
• Carbohydrates: 27g

Variations

• Whole Wheat Flour: Substitute half the white flour for whole wheat to add a nutty flavor.
• Gluten-Free: Use gluten-free flour specifically blended for dough to accommodate dietary needs.

Serving Suggestions

• Pair your pizza with a fresh green salad or a bowl of tomato soup.
• Top each pizza with fresh basil or a drizzle of olive oil for an added touch.

Best Places

1. Pizzeria Mozza - Known for its creative toppings and flavors. Location: 641 N Highland Ave, Los Angeles, USA.
2. Gino Sorbillo - Famous for its traditional Neapolitan pizza. Location: Via dei Tribunali, Naples, Italy.
3. La Gatta Mangiona - Offers a wide selection of unique and classic pizzas. Location: Via F. Ozanam 30-32, Rome, Italy.
4. Roberta's - A hip place popular for unconventional pizza recipes. Location: 261 Moore St, Brooklyn, USA.
5. Pizzarium - Renowned for its thick crust Roman-style pizza. Location: Via della Meloria 43, Rome, Italy.
6. Pepe in Grani - Celebrated for exquisite quality ingredients in pizzas. Location: Vicolo S. Giovanni Battista, Caiazzo, Italy.
7. Franco Manca - Artisanal sourdough base pizzas with great toppings. Location: 98 Tottenham Court Rd, London, UK.
8. Da Michele - Offers a simplistic yet perfect Margherita pizza. Location: Via Cesare Sersale 1/3, Naples, Italy.
9. L'Antica Pizzeria Da Michele - Delightful consistency in every bite. Location: 125 Stoke Newington Church St, London, UK.
10. Antico Forno Roscioli - Traditional Roman pizza with a modern twist. Location: Via dei Chiavari, Rome, Italy.