PIZZA DOUGH

If you're looking for the perfect pizza dough recipe for your cosy pizza evening at home then you need not look any further. Our pizza dough is not only easy to prepare, but can also be stored in the fridge for up to 3 days, so you can bake your pizza whenever you want.

All you need for this pizza dough is:

flour
water
salt
dry yeast

Since this dough has a long fermentation period (in the fridge), we only need very little yeast for this recipe, which makes the pizza dough very light and easy to digest. In addition, we never use only white flour in our baked goods, because adding wholemeal flour makes them easier to digest, a little healthier and also adds fibre.

But that's enough of the chit-chat, let's get to the actual dough, which this recipe post is all about. In just 5 simple steps and lots of pictures, we'll show you how to make a wonderful and incredibly tasty pizza dough in no time at all. So here we go!

STEP 1: Mix

First, you mix the water with the dry yeast. Leave the mixture to stand for a few minutes. Meanwhile, you mix the white flour with the wholemeal flour and the salt. Now you add the yeast water to the flour and mix. You can either use your kitchenmachine to do that or mix the dough by hand using a wooden spoon. Once the dough has formed, proceede to step 2.

STEP 2: Stretch and fold

You can either leave the dough in its bowl or transfer it to a lightly floured work surface. Now, with lightly floured hands, go under one end of the dough and gently and slowly pull it upwards, stretching the dough. Next you fold the stretched end of the dough over the rest of the dough, continuing this way until you have stretched and folded the whole dough all around. Cover the dough with a damp tea towel and leave to rest for 20 minutes.

STEP 3: Knead and proof

Place the dough on a floured surface and knead for 1 to 2 minutes. Oil a bowl and place the dough in it. Cover with a damp tea towel and leave to rise in a warm place for 1-2 hours.

STEP 4: Shape

Place the dough on a floured surface and divide into 4 (approximately) equal size pieces. Shape each piece of dough individually into a tight ball. To do this, take one piece of dough stretch on part of it and fold it inwards step by step, like a petal. Once your gone around the piece of dough and it has turned into aslightly round form, turn it over and form it into a round ball. To do this, put the dough on a flourles surface, place your hands around it and turn it with light pressure on the tabletop, pulling it towards you at the same time. Doing so the dough gets a tight surface and is formed into a nice and round ball. Place the finished dough ball on a large oiled plate. Do the same with the remaining pieces of dough.

STEP 5: Rest the dough in the fridge

Cover the plate with the dough balls either with cling film and place in the fridge. The dough should continue to rise there for at least 8 hours and can be stored there for up to 72 hours.

PIZZA BAKING DAY

We usually bake our pizzas on our pizza stone but you can also simply place your pizzas on a baking tray and bake them that way, this works just as well. Just preheat your oven to 220-250°C. You should also take the pizza dough out of the fridge at least 1 hour before you want to bake your pizza, so that the dough gets room temperature and becomes a little softer.

All you need to do now is shape your pizza dough into the desired shape, top with delicious toppings and bake in your hot oven for 10 to 12 minutes.

And that's it! May the Pizzaparty begin!

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dinner, lunch, snack

Italian

Portion: 4 small Pizzas

Autor: The Vegan Allrounder

( 0 reviews )

Zutaten

310g pizza flour (typo 00)
190g (spelt) wholemeal flour
350g water (room temperature)
¼ tsp dry yeast
14g salt

Zubereitung

Mix the water and the dry yeast in a large bowl and let rest for 8 minutes.
Mix the two flours with the salt and add to the yeast-water mixture. Mix with a wooden spoon to form a dough.
Stretch and fold the dough either in the bowl or on a floured surface for 1-2 minutes*. Cover with a damp cloth and leave to rise for 20 minutes.
Flour the surface and knead the dough for a good minute. Then place the dough in an oiled bowl and cover with a damp cloth. Leave to rise for 1.5 hours.
Transfer the dough to a clean surface and divide into four equal parts. Shape each piece of dough into a ball. To do this, fold the dough piece inwards like a petal, turn it over and form it into a round ball**.
Place the balls on a large oiled plate, cover with cling film and leave to rise in the fridge for at least 8 hours (or up to 72 hours).
Take the dough out of the fridge 1 hour before you want to bake your pizza.
Now shape the dough, add your desired toppings and bake the pizza in a preheated oven (230-250°C) until golden brown and crispy (10-12 minutes).