This is a simple recipe for making pizza dough at home
Making homemade pizza dough may seem like a lot of work, but it's totally worth it. The dough itself requires few ingredients and just a little bit of baking and tempering time. While waiting for the dough to be ready, you can start preparing the ketchup, chopping fresh vegetables or grated cheese that you will be adding. Bake for 15 minutes, top with basil (or, in fact, add cheese) and have fun expressing your creativity, it's much better than take-out.
ingredients:
- mugs hot water (600ml)
- 1 tablespoon sugar
- 3 ladles active dry incentive
- 6 mugs All purpose flour (800g), plus further for dusting
- 6 soupspoon redundant virgin olive oil painting plus further for greasing
- 11/2 ladles kosher swab
- 1/4 mug semolina flour (30g)
- voluntary complements
Tomato sauce
28 oz whole canned tomatoes (790g)
1 tablespoon kosher swab
- tomato sauce
- fresh mozzarella, in cut into small pieces
- slice of pepperoni
- lately grated parmesan
Preparation
- Bloom ” the incentive by sprinkling the sugar and incentive in the warm water. Let sit for 10 twinkles, until bubbles form on the face.
- In a large coliseum, combine the flour and swab. Make a well in the middle and add the olive oil painting and bloomed incentive admixture. Using a ladle, blend until a shaggy dough begins to form.
- Once the flour is substantially doused , turn the dough out onto a clean work face and knead for 10- 15 twinkles. The dough should be soft, smooth, and bouncy. Form the dough into a tense round.
- Grease a clean, large coliseum with olive oil painting and place the dough outside, turning to fleece with the oil painting. Cover with plastic serape . Let rise for at least an hour, or over to 24 hours.
- Punch down the dough and turn it out onto a smoothly floured work face. Knead for another nanosecond or so, also cut into 4 equal portions and shape into rounds.
- Smoothly flour the dough, also cover with a kitchen kerchief and let rest for another 30 twinkles to an hour while you prepare the sauce and any other constituents.
- Preheat the roaster as high as your roaster will allow, between 450- 500 ˚F( 230- 260 ˚C). Place a pizza gravestone, heavy baking distance( turn upside down so the face is flat), or cast iron skillet in the roaster.
- Meanwhile, make the tomato sauce Add the swab to the can of tomatoes and puree with an absorption blender, or transfer to a blender or food processor, and puree until smooth.
- Once the dough has rested, take a portion and start by poking the face with your fingertips, until bubbles form and don't deflate.
- also, stretch and press the dough into a thin round. Make it thinner than you suppose it should be, as it'll slightly shrink and puff up during baking.
- Sprinkle semolina onto an downside down incinerating distance and place the stretched crust onto it. Add the sauce and constituents of your choice.
- Slide the pizza onto the preheated pizza gravestone or visage. Singe for 15 twinkles, or until the crust and rubbish are golden brown. Add any trim of your preference.
- Enjoy!
