Ingredients
For the Dough:
- 500 g 4 cups bread flour or Tipo 00 flour
- 325 ml 1⅓ cups warm water
- 10 g 2 tsp salt
- 7 g 2¼ tsp active dry yeast
- 15 ml 1 tbsp olive oil
For the Toppings:
- Tomato sauce
- Shredded mozzarella cheese
- Your favorite toppings pepperoni, vegetables, mushrooms, etc.
Instructions
- Mix the Ingredients: In a large mixing bowl, combine the flour and salt. In a separate small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until frothy. Add the yeast mixture and olive oil to the flour mixture.
- Knead the Dough: Mix until a shaggy dough forms. Turn the dough onto a floured surface and knead for about 10 minutes until it’s smooth and elastic. If using a stand mixer, knead with the dough hook on low speed for 8-10 minutes.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1-2 hours until doubled in size.
- Deflate the Dough: Punch down the risen dough to remove excess air. Divide it into two equal portions for two pizzas or leave it whole for one large pizza.
- Shape the Dough: On a floured surface, gently stretch and shape the dough into a circle or rectangle, depending on your preference. Use your hands or a rolling pin, and be careful not to tear the dough.
- Preheat the Oven: Preheat your oven to the highest setting, typically around 500°F (260°C). If you have a pizza stone, place it in the oven to preheat as well.
- Prepare the Base: Place the shaped dough on a pizza peel or baking sheet. Spread a thin layer of tomato sauce over the dough, leaving a small border for the crust.
- Add Cheese and Toppings: Sprinkle a generous amount of shredded mozzarella cheese over the sauce. Add your favorite toppings evenly over the pizza.
- Transfer to Oven: If using a pizza stone, transfer the pizza from the peel to the stone in the oven. If using a baking sheet, simply place it in the oven.
- Bake: Bake for 10-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Cool and Slice: Remove the pizza from the oven and let it cool for a few minutes. Slice and serve hot.
Notes
Flour Choice: Bread flour or Tipo 00 flour works best for a classic pizza crust with a chewy texture. All-purpose flour can be used as a substitute if needed.
Water Temperature: Use warm water (about 110°F/43°C) to activate the yeast. Water that is too hot can kill the yeast, while water that is too cold may not activate it properly.
Yeast Activation: Ensure the yeast is frothy after dissolving it in water. This indicates that it's active and ready to be incorporated into the dough.
Kneading Technique: Knead the dough until it's smooth and elastic, but avoid over-kneading, which can result in a tough crust.
Rising Time: Allow the dough to rise in a warm place until doubled in size. This may take 1-2 hours depending on the temperature of the room.
Topping Distribution: Distribute toppings evenly over the pizza to ensure even cooking and flavor in every bite.
Preheating the Oven: Preheat your oven and pizza stone (if using) thoroughly to ensure a crispy crust and even baking.
Baking Time: Keep an eye on the pizza while it's baking, as cooking times may vary depending on your oven and the thickness of the crust.
Resting Period: Let the pizza cool for a few minutes before slicing to allow the cheese to set and prevent burning your mouth.
Customization: Feel free to customize the toppings and flavors of your pizza according to your preferences. Experiment with different cheeses, sauces, and toppings for endless variations.
Nutrition
Serving: 1Serving | Calories: 113kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg
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