Pizza dough

Name: Pizza dough
Total time: 20 min
Ingredients: 300 ml lukewarm water; 25 g yeast; 1 pinch of sea salt; 1 pinch of sugar; 1 tbsp olive oil; 100 g wholemeal flour; 300 g pizza flour, tipo 00

Cook 20 mins 2 servings

Perhaps the most crucial ingredient to any pizza, the dough is responsible for adding both texture and flavour. Ranging from thin to thick, the way it is baked greatly impacts how it tastes and feels. Whether charred by open wood fires or cooked in an oiled deep-dish pan, each method adds unique nuances that make every pizza one of a kind. Some pizzaiolo even pride themselves on using special types of wood to achieve the perfect pizza crust, while others give credit to minerals in their local water. Believed to have originated at local food stalls in Naples, it would not be long before the rest of the world fell in love with this delicious Italian flatbread, and quickly everybody started making their own versions of the soon to be fast food king of the world. Throughout every iteration, interpretation and twist however, one thing has remained a constant – the crust.

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ingredients

Pizza dough

300 ml lukewarm water
25 g yeast
1 pinch of sea salt
1 pinch of sugar
1 tbsp olive oil
100 g wholemeal flour
300 g pizza flour, tipo 00

preparation

Preparation

1. Dissolve the yeast in the water, then add the salt, sugar and olive oil.

2. Combine the wholemeal flour and pizza flour. Gradually add the flour to the yeast mixture and knead the dough for a long time until thoroughly combined (a mixer works well) – the dough should be smooth and elastic.

3. Cover the dough and let rise for about 1 hour until double in size.

4. Knock the air out of the dough and divide into two portions. Shape each portion into a ball and let rest and rise again on the worktop for approx. 15 minutes.

5. The dough is now ready to be used.

Serving Suggestion

While pizzerias and restaurants use deck ovens or large ovens with stone bricks and wooden fires, replicating the feel of a brick oven is easier than you would think. Pizza stones, or baking stones, are intended to imitate the charring effect of traditional pizza ovens in regular ovens. The stone works by absorbing moisture while also distributing high waves heat to the crust more effectively. When placing the pizza stone in a conventional barbecue grill, it is even possible to reproduce some of the effects of a wood fired brick oven.

Teaser

Pizza is an incredibly versatile dish, just as it is very regional. Everyone has their own take on how pizza should taste, which in turn has spawned a heap of different crusts to follow. New Yorkers have their New York-Style while Chicago has their Chicago-style deep dish. On the other hand, classic thin-crust pizzas remain a favourite in Naples while Sicilian Pizza has made its way to the hearts of many in the Midwest and East coast of the United States. Below are a few of our favourite pizza recipes with unique and delicious crusts for you to try – enjoy! First up, our beautiful Beetroot Pizza pairs creamy traditional Danish blue cheese, crispy curly kale, chopped almonds and shavings of sharp cheddar with a homemade crust with beetroot and sunflower seeds. Flavours are complex and intense, offering a wide range clashing contrast that nestle against each other in a unique coupling of flavour. Sharing is what it is all about, and with our recipe for Star Shaped Pizza it just got a lot easier. Seamed with prosciutto, fresh herbs, sweet tomato sauce and soft white cheese, this hands-on dish is engaging for children and grown-ups alike. Shaped to be easily pulled apart, cutlery is not required! Lastly, our recipe for Cauliflower Pizza is yet another testament to the boundless possibilities of pizza. Honeyed shallots, soft white cheese, chopped walnuts and fresh herbs all rest on a crust of diced cauliflower, oatmeal and cheese to name a few. The flavours are elegant, bordering on satisfyingly decadent.

Tips & Tricks

Probably the most common association with pizza making is the acrobatic kneading of the dough. Sure, it looks great, but as long as the dough is smooth and elastic, there is no need for the dough to leave the table at all. Knead your pizza dough as you would any other type of dough.

Tips & Tricks

When it is time for the dough to be rolled out into its circular shape, make sure as to not pull on the edges. Instead, use the palms of your hand to slowly stretch the dough from the middle. This ensures that you get an even centre and a slightly thicker outer crust – using a pizza stone also helps with this.