A modified Italian receipt for pizza dough
For one thick pizza (normal oven baking tray size) or two thin (same size)
- 600 gr Flour “00” - white
- 400 gr water (sligthly warm)
- 1 tablespoon of extravergine olive Oil
- 10 gr salt
- 1 package of instant yeast.
As an Italian citizen and consequently a lifelong passionate of pizza, I found myself many times in wanting a pizza but without the time to do a proper dough and wait at least 8/10 hours to let it sit. Therefore, after having renounced few times, I decided to search for a fast an easy solution. The solution came to mind after having tried the cinnamon rolls receipt: instead of using beer yeast, I could use instant yeast. Surprisingly, it worked and you can find the receipt hereafter:
- Mix the flour, salt and instant yeast in a bowl.
- After having thoroughly mixed them, form a hole in the flour and add slightly warm water and oil.
- Mix (preferably with hands) until the dough is not sticky anymore. If necessary add flour. Image 1
- Let it sit for one hour at room temperature.
- After let it sit, put olive oil in the baking tray and roll the dough in it.
- Put tomato sauce, mozzarella and whichever topping you prefer (a bit of Origan will make it taste even better!)
- Bake it at 250° Celsius degrees for 6/7 minutes.
Variants for topping:
- This dough can be used to make focaccia - the so called white pizza. You can avoid to put tomatoes.
- If you don’t get to finish the pizza, you can store it in the freezer for 2 months.