An easy and failproof pizza dough (seriously, never fails): made with a few simple ingredients.
Course Dinner
Cuisine Italian
Keyword Basil, Mozzarella, Pizza, Tomatoes
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Rising time 2 hourshours15 minutesminutes
Total Time 2 hourshours55 minutesminutes
Servings 4people
Author Roberta
Ingredients
480/500 grOrganic 00 Flour (or all-purpose)
300 grLukewarm water
2 teaspoonsSugar
7 grActive dry yeast
1 teaspoon and a halfSalt
4 tablespoonsExtra virgin olive oil
To garnish:
200 grMozzarella Fiordilatte(I'd normally use 400 gr but I also have stracciatella cheese here)
Approximately 8 tablespoons Tomato sauce
200 grCherry tomatoes
130 grStracciatella cheese or burrata
Fresh basil leaves
Chili pepper (optional)
Oregano
Instructions
You can do this by hand or using a stand mixer. My mom uses a bread machine with 'dough' setting on.
If using a stand mixe with dough hook attachmentr: in the bigger bowl, combine flour, sugar and yeast and give a quick stir at low heat.
Add half of lukewarm water and let absorb, then add the rest.
When absorbed, add salt, then oil.
When it's fully incorporated, let knead for 15 minutes or until you get a nice and smooth dough.
In the meantime, I activated my oven with 'Prove dough' function, so it reaches and maintain 30° C (85° F).
Cover the bowl with plastic wrap and leave the dough prove for about 1.5 hours or until doubled.
After rising, gently deflate it. Now you have 2 options: roll the dough on a rectangular baking tray and make one pizza (for 4 people), or roll it on 2 round baking trays. This time I've chosen the second option.
Whatever you choose: grease the tray with oil** (see notes below), then roll the dough using your hands (not a rolling pin).
In the meantime, I re-activated my oven with 'Prove dough' function.
Cover pizza(s) with a cloth or plastic wrap and let rise for 30-45 minutes (always depends on the temperature).
Prepare ingredients:
"Crumble" the mozzarella fiordilatte and put it on a strainer: you will allow the extra moisture to drain.
Wash basil leaves.
Let's make pizzas:
Take rising pizzas out of the oven, now bring your temperature to 430° F (220° C - convection oven) or 480° F (250° C - conventional oven).If using Samsung Vapour Cook oven, use the "bottom heat + convection" setting.
Top your pizza with tomato sauce, cherry tomatoes, mozzarella or whatever you like, then bake for about 20 minutes or until the crust is golden brown both on top and underneath.
Add basil and stracciatella cheese after pizza has been baked.
Notes
My trays are a bit ruined, so what I do is: I slightly grease the pan, the line with parchment paper and grease again, the roll out the dough. Thanks mom for the tip!;)