Imagine sinking your teeth into a pizza with a crust so perfectly crisp and flavorful, it transports you straight to the bustling streets of Naples. What if I told you that mastering the art of authentic pizza dough is easier than you think? This "Pasta per la Pizza" recipe is your gateway to creating restaurant-quality pizza right in your own kitchen, with just a few simple ingredients and some love-infused technique.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup warm water
- 1 teaspoon sugar
- 1/2 teaspoon active dry yeast
Instructions
- In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for about 5-7 minutes until the mixture becomes frothy and activated.
- In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the dry ingredients.
- Pour the yeast mixture and olive oil into the well of the flour mixture. Begin mixing with a wooden spoon or your hands until a shaggy dough starts to form.
- Transfer the dough onto a clean, lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- Lightly oil a clean bowl and place the kneaded dough inside. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free area for about 1 hour or until the dough doubles in size.
- After the first rise, punch down the dough to release the air. Knead briefly for 1-2 minutes to redistribute the yeast.
- Divide the dough into two equal portions if making two servings. Shape each portion into a smooth ball.
- Let the dough balls rest for an additional 15-20 minutes, covered, to relax the gluten and make rolling easier.
- The dough is now ready to be rolled out and used for pizza preparation, either immediately or after being refrigerated for later use.
Tips
- Temperature Matters: Ensure your water is warm (around 110°F) to activate the yeast properly without killing it.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your dough that desirable elastic texture.
- Rising Environment: Choose a warm, draft-free spot for rising. A slightly heated oven (turned off) or near a warm appliance works perfectly.
- Resting is Key: The additional 15-20 minute rest after dividing the dough helps relax the gluten, making rolling easier and preventing tough crusts.
- Flexibility Option: This dough can be refrigerated for 24-48 hours, allowing you to prepare in advance and develop even more complex flavors.
- Flour Power: For an extra authentic touch, consider using "00" Italian flour if available, which creates an incredibly smooth texture.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 52g
Protein: 8g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
