Making pizza from scratch has been a family favorite. It is so fun to make homemade pizza, it has become a family activity. This pizza dough does not take much to make and can be done before hand. That way all you have to do is take it out when needed and make as many pizzas as you need. This dough is light and fluffy, and while cooked in a brick oven, the crust gets nice and crispy. I have made some delicious pizzas using this recipe, my family loves it and I hope yours does as well.
650 grams water between 110 and 115 1 kilo gram Caputo 00 Wheat flour 10 grams active yeast 5 grams sugar 15 grams salt
To start off, add the dry active yeast and sugar into the water. Mix and allow to sit for 10 minutes until it becomes foamy at the top of the water.
In a large mixing bowl, add the flour and salt and mix well.
Then add in the water yeast mixture and mix together.
Once the dough has been mixed, turn your stand mixer to medium high and knead for 8 – 10 minutes. Once the sides do not have any dough on them, is a good sign the dough has been kneaded enough.
Remove the dough from the bowl, coat with flour and shape into a ball.
In a clean bowl, grease with some cooking oil and place the dough in the bowl. Grease the dough ball on the top and cover with plastic wrap.
Let sit in room temperature for 1 hour to double in size.
Remove the dough onto a floured surface, and push out any air pockets.
Using a digital scale, measure out each pizza dough ball to 220 grams.
Once you have all your pizza balls measured out, at this point you can do several things.
1 – Allow the dough balls rise for 1 hour at room temperature and begin making pizzas.
2 – place the dough box filled with your dough and prevents the dough from rising right about. You can take the dough out when ready, just allow to come to room temperature and allow to rise.
3 – Wrap in plastic wrap and freeze, repeat option 2 before use.
I hope you and your loved ones enjoy this pizza making process!
To see the pizza sauce recipe click here