This traditional Neapolitan dish that has become a universally loved phenomenon, although seemingly intimidating to recreate, can be made at home by observing just a few simple steps. Follow this recipe to make the most perfect pizza dough that is crisp on the outside and soft and light on the inside!
It is essential to ensure that your dough has been kneaded properly as the kneading process ensures the development of gluten. It also warms and stretches these gluten strands, which eventually leads to the creation of a springy and elastic dough. If the dough is not kneaded enough, the tiny pockets of gas (CO2) created by the yeast won’t be trapped and the dough will collapse, leading to a heavy and dense base.
Allowing the dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The long fermentation period also helps to enhance the flavor.
This dough recipe can also be used to make calzone pockets.
Ingredients:
2 1/4 teaspoons active dry yeast
2 cups warm water
5 to 5 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons salt
Extra-virgin olive oil, for bowl
Method:
Dissolve the yeast in warm water in a large bowl and let stand for 5 minutes after which the yeast should foam up. An absence of foam indicates that the yeast has expired.
Add in 3 cups of the flour and the salt, stirring until well combined.
Stir in 2 more cups of flour until mixed thoroughly.
Continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
Transfer the dough out onto a lightly floured work surface, and knead with lightly floured hands.
If you have a hand mixer, knead the dough by mixing it on high speed for 10 minutes and then knead by hand for an additional 5 minutes.
Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface).
Repeat until it’s easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
To check if your dough is ready, take a small piece of the dough and keep expanding it with your fingers until it is thin and almost transparent (such that light passes through it indicating that it has been properly kneaded).
Shape dough into a ball and transfer to a lightly oiled bowl.
Cover with plastic, and let rise in a warm place for 2 hours until it doubles in volume . Press it with your finger to see if it’s done; an indent should remain.
Scrape the dough out of the bowl onto a floured surface, and cut it into 4 pieces.
Shape into balls. Dust with flour, and cover with plastic. Transfer to the refrigerator, let rise overnight.
Once the dough has risen, flatten it with your hands and pull the dough so it forms a circular shape.
You can customize it to have a thin crust or a thick crust.
Top with your choice of sauce and other ingredients and bake it at 210C for about 15-20 minutes or until the cheese has melted and your crust is golden brown in colour.
This dough stays fresh for 2 days in the refrigerator.
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