How To Make Best Pizza Ever! The most important part is getting the Italian pizza dough right. More than just the base of the Italian famous dish, the dough is what gives the pizza it’s texture, holds together the flavors and if is done right can make you feel like you’ve been transported right back to Italy.
Yield: makes dough for 4 pizzas
How To Make Best Pizza Ever
How To Make Best Pizza Ever! The most important part is getting the Italian pizza dough right. More than just the base of the Italian famous dish, the dough is what gives the pizza it's texture, holds together the flavors and if is done right can make you feel like you’ve been transported right back to Italy.
Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 5 hours
Total Time 5 hours 25 minutes
Ingredients
- 2.5 cups of warm water
- 7 cups flour (type “00”)
- 2.5 – 3 tbsp of fresh yeast (or 2 tsp of dried yeast)
- 6 tbsp of extra virgin olive oil
- 1.5 tsp sea salt
- 2 tsp sugar
Instructions
- Sprinkle the yeast into a medium bowl with the warm water. Stir until the yeast dissolves and place almost all of the flour on the table in the shape of a volcano.
- Pour the yeast and warm water mix, along with the other ingredients, into the crater of the volcano. Knead everything together for 10 to 15 minutes until the dough is smooth and elastic, keeping your surface floured.
- Grease up a bowl with some olive oil and put the dough inside. Cover the bowl and put the dough aside to let it rest for at least four or five hours.
- Preheat the oven to about 400 F. Dump the dough out of the bowl and back onto the floured surface. Punch it down, getting rid of any bubbles.
- Divide the dough in half and let it rest for a few minutes. As a result, roll each section into a 12-inch disc.
- Now’s your chance to decide how thick you want your pizza to be. Do you want it pizza alta (Neapolitan-style) or pizza bassa (Roman-style)? Just remember, your crust will puff up a little bit as it’s baked.
- Transfer the dough onto an oiled pizza pan or baking sheet. Add tomato sauce, because you want a pizza rossa (red pizza).
- Lots of pizzas in Italy are actually pizza bianca, without tomato sauce, so don’t feel like you have to. Brush the edges of the crust with a little bit of olive oil.
- Bake each pizza for about 10 minutes, then add mozzarella cheese (sliced or grated) on top, as well as any other ingredients.
- Bake until the crust is browned and the cheese is melted. By lifting up the pizza to peek underneath, you can make sure the bottom has browned, too.
- As a result, remove your pizzas from the oven and for a real Italian touch, garnish with a few basil leaves.
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