How to make an Italian pizza dough?

People love to eat, and I also love eating and tasting new recipes. When I came to Italy, I tried Italian pizza. Upon tasting it, one thing I said was, “Wow, this is so delicious.” I loved Italian pizza because of its ingredients. The pizza was thin, crispy, tasty, and flavorful, and it also provided better nutrition. The ingredients are so fresh and light, and when you taste the pizza, you feel the freshness of nature. The best simplicity icon is Italian pizza, as well as Italian food. I have always tried to learn how to make authentic Italian pizza, and now I have learned these recipes and secrets. Today, I am going to write an article for you on how to make Italian pizza step by step. I suggest that you read this article till the end so that you can learn. You will try this at home and enjoy Italian pizza. I also say one thing: if you are a traveller, then come to Italy and try the authentic Italian pizza as well.

History of Pizza

The history of Italian pizza is a rich tapestry woven with cultural influences and culinary innovations. “Emerging from the lively streets of 18th-century Naples, pizza began as a modest dish cherished by the working class.” Its simple yet delicious combination of dough, tomatoes, mozzarella cheese, and various toppings captured the hearts and palates of locals and visitors alike. Over time, pizza evolved, reflecting the diverse regional tastes of Italy. From the classic Margherita to the elaborate Neapolitan-style pizzas, each slice tells a story of tradition, creativity, and passion for culinary excellence, solidifying pizza as an iconic symbol of Italian gastronomy worldwide.

What Do We Need To Make The Dough?

We need some very simple ingredients to make Italian pizza. You can easily find them at home. We need flour, water, salt, yeast, and olive oil—that’s it. We don’t need other things like honey or sugar. But these five ingredients are most important for pizza. If anyone is missing, you can’t get the best. The Italian pizza dough is the most important thing. The dough gives us flavor and texture. The dough you make properly will give you an authentic feel.

To Make Pizza Dough Step by Step

The surprising thing is that even after years, Italian pizza dough hasn’t changed much. Pizza variations and names are determined depending on the toppings, like Bufala Rossa, Capricciosa, patate & salsiccia, Marinara, Zulenta, etc. But Pizza Margherita has not changed since its invention to date, and it is still very popular with everyone today.

Now we are preparing measurements for 1 kg of flour:

• 1 kg flour (type “00”)
• 480 ml water (it must be room temperature)
• Fine salt, 30g
• Yeast, if it is fresh 6g, (or if dry, 2g)
• Olive oil or sunflower oil, 50g (if you use sunflower oil, nothing has to change. The oil is used to make the dough soft.)

Instructions

Dough can be done in two ways, one by hand and the other by using a mixer machine. I will make the dough by hand today, and fresh yeast is used to make the dough.

• I’ll take a small bowl and put yeast in it, add a little bit of water, and mix until the yeast is dissolved.
• Take a large bowl for mixing, add all the water, and pour the dissolved yeast into the water.
• We will now start pouring the flour into the water, about 800g, and keep mixing slowly, and at this time, we will add the salt.
• Now we will continue mixing for like 3 minutes.
• The rest of the flour is pouring into the mixing and keep continuing for 5 minutes.
• Then we are going to pour the oil into the dough and keep mixing.
• The rest of the water is pouring into mixing. Keep kneading until the dough gets smooth and homogeneous. You will find it easier to knead by hand.
• Lastly, once you have done this, then cover the dough and leave it for 10 minutes to rest. For covering, you can use plastic wrap or a large clean kitchen towel.

The secret: “Treat pizza dough like we treat a woman. Never overmix; overmixing will spoil the quality of the dough. When you treat a woman hard, a woman becomes hard, and if you overmix the dough, the dough also becomes hard.”

• After 10 minutes, divide the dough into 6 pieces and shape them like balls using your hands.
• Now place the pizza balls on a covered tray and keep in the fridge for 24 hours. This is the fermentation time. You will find out the best pizza ball.
• After 24 hours, the pizza ball is ready to try.
• Keep pizza balls outside at a normal temperature for 20 minutes before eating.

Today we will eat a pizza Margherita. And the topping will be tomato sauce, mozzarella cheese, and after cooking, we will add some pieces of basil leaves, and olive oil.

Enjoy Your Meal.