This dough is ideal for 8 pizzas. It uses a poolish (pre-ferment) for extra flavour, lightness and structure. Thanks to the long rising time you get a supple, elastic dough: the perfect base for a crisp, airy pizza base.
Perfect pizza dough
Region: Campania
Perfect pizza dough
Region: Campania
Method
01
Prepare the poolish
Mix the water with the yeast. Add the flour and stir to a smooth batter. Cover and leave to rest for 1 hour at room temperature, then chill overnight. Take out of the fridge 30–45 min before use.
02
Make the dough
Put the poolish in a large mixing bowl. Add the flour and salt. Add the water little by little and knead each time, until all the water has been absorbed and you have a homogeneous, slightly sticky dough.
03
Knead
Knead by hand for approx. 10 minutes. Use a dough scraper to fold the dough from underneath to the top each time, until a firm, smooth ball.
04
First rise
Lightly grease a mixing bowl with olive oil. Put the dough in it, cover and leave to rise for 1 hour at room temperature.
05
Divide and shape
Put the dough on the work surface, rub your hands with olive oil and divide into portions of 250–310 g. Shape into tight balls.
06
Second rise
Place the balls with space between them on a floured or greased tray. Brush with a thin layer of olive oil, cover with cling film and leave to rest for 2 hours (or keep for up to 5 days in the fridge).
07
Bake the pizza
Heat the oven as hot as possible (250–300 °C), preferably with a pizza stone or steel. Top with your favourite toppings and bake briefly and hot until the base is crisp and the topping melted.
Tips & notes
Work quickly when topping, so the dough stays airy and the base doesn't get wet. The long, cold rise of the poolish is the secret behind the flavour; take that time. You can keep the dough balls covered in the fridge for up to 5 days or freeze them; let them thaw in the fridge and then come up to room temperature.
Variations
- Divide the dough into smaller balls for pizzette (mini pizzas) as a starter.
- Add a handful of dried oregano to the dough for a spicier base.
Contains:
Gluten
| Calories | 139 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 29 g |
| Fat | 0 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
