Cooking holiday Italy recipe : Pizza dough
Longing for the charred crust of the perfect pizza napoletana? If master the basic recipe for fresh pizza dough - with practice you will and then you can enjoy the dish in the comfort of your own home anytime.
Remember toppings are endless and limited only to your imagination !
Makes 4 12" pizzas
400 Mil Ltrs room temperature water
650 grams (5 cups) type ' 00 ' flour
15 grams (1½ tablespoons) fresh yeast
25 grams (1½ tablespoons) of salt
Extra virgin olive oil, as needed
Prep time 30 Mins
Pour the water and salt into the electric mixer bowl, and mix on high for 1 minute. Crumble the fresh yeast into the liquid, and let it mix for another 60-90 seconds. Turn the mixer down to medium, and slowly add the flour. Finally, let the dough mix on a medium to low setting for 11-14 minutes.
With floured hands, take the dough out of the mixer, and place it into a lightly-floured bowl. Now form the dough into a ball, cover the bowl, and let it rest for 45-60 minutes.
With floured hands, remove the dough, and break into 250-gram pieces (about ¼ of the dough each). Using your hands, roll the pieces of dough into round balls. Cover the balls of dough and let them rise for another 45-60 minutes.
When the dough has risen, oil 4 (12-inch) baking pans.
Dust the dough with flour, and begin to knead it open with your hands. While opening the dough, be sure to leave the outermost inch untouched to ensure a nice and airy “cornicione,” or crust.
Lay the opened dough out in the baking pan. You now have the base for your pizza!
Why not check out our other Cooking holiday Italy recipes
This recipe is an example of what to expect on a Taste Trails Rome | Cooking holiday in Italy. What we cook in the lessons depends on the time of the year and what is in season . We try and use only fresh , local and if possible organic ingredients .