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Pizza Dough
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Bruno Barella

Bruno Barella

Pizza Dough

1d

An uncomplicated pizza dough created so that everyone can make a quality pizza that is light, airy, and tasty. This recipe follows the Neapolitan base with lower hydration, making it great for beginners.

This dough is versatile and can be used in sandwiches, sticks, and as an accompaniment to dishes and sauces.

It is essential that the dough rests at a temperature between 18°C and 24°C, away from the sun.

  • Playlist
  • Add 300 ml of room temperature water and 12 g of salt to a bowl. Mix until dissolved

    Step 0
  • Add 450 g of all-purpose flour and mix with a spoon until the flour is almost absorbed

    Step 1
  • Add 2 g of dry yeast and 50 g of all-purpose flour. Mix to incorporate the yeast

    Step 2
  • Place the dough on a clean, floured surface and knead for 10m to develop the gluten. Dust with flour as needed to avoid sticking. Make a ball with the dough

    Step 3
  • Grease a bowl and the dough with olive oil. Cover with a damp cloth. Let it rest at room temperature for 12h to rise

    Step 4
  • Divide the dough in three pieces of approximately 250 g . Form a ball with each piece

    Step 5
  • Grease containers with olive oil and put the dough in. Cover with cling film and let it rest at room temperature for 12h to rise

    Step 6
  • The pizza dough is ready

    Step 7
  • Top it with whatever you want and bake it!

    Step 8

Yield 3 pieces

  • All-Purpose Flour

    All-Purpose Flour

    500 g
  • Dry Yeast

    Dry Yeast

    2 g
  • Olive Oil

    Olive Oil

    to grease
  • All-Purpose Flour

    All-Purpose Flour

    To dust
  • Salt

    Salt

    12 g
  • Water

    Water

    300 ml

Equipment

  • Kitchen Scale

    Kitchen Scale

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