Pizza Dough
by
Bruno Barella
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.
- Level
Intermediate
- Cooking
1d
- Overral
1d+
- Ready
All-Purpose Flour
500gDry Yeast
2gExtra Virgin Olive Oil
to greaseAll-Purpose Flour
to dustSalt
12gWater
300ml
Equipment
Kitchen Scale
All-Purpose Flour
500gDry Yeast
2gExtra Virgin Olive Oil
to greaseAll-Purpose Flour
to dustSalt
12gWater
300ml
Equipment
Kitchen Scale
Pizza Dough
Bruno Barella
Add 300ml of room temperature water and 12g of salt to a bowl. Mix until dissolved
Add 450g of all-purpose flour and mix with a spoon until the flour is almost absorbed
Add 2g of dry yeast and 50g 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 250g. 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!