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.
Add 300 ml of room temperature water and 12 g of salt to a bowl. Mix until dissolved
Add 450 g of all-purpose flour and mix with a spoon until the flour is almost absorbed
Add 2 g of dry yeast and 50 g of all-purpose flour. Mix to incorporate the yeast
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
Grease a bowl and the dough with olive oil. Cover with a damp cloth. Let it rest at room temperature for 12h to rise
Divide the dough in three pieces of approximately 250 g . Form a ball with each piece
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
The pizza dough is ready
Top it with whatever you want and bake it!
Yield 3 pieces
All-Purpose Flour
500 g
Dry Yeast
2 g
Olive Oil
to greaseAll-Purpose Flour
To dust
Salt
12 g
Water
300 ml
Equipment
Kitchen Scale