The best homemade pizza dough
This slow-rising pizza dough requires time and patience, but the results are well worth the effort.
The best homemade pizza dough
This slow-rising pizza dough requires time and patience, but the results are well worth the effort.
Tools
Ingredients
200 g semolina
1060 g flour
1 tbsp sea salt
14 g instant yeast
a pinch cane sugar
650 ml water
200 g tomato sauce for pizza
300 g grated mozarella
1 tbsp olive oil
Step by step
Place the semolina and 800 g of flour into the bowl of your KitchenAid stand mixer fitted with the Dough Hook. Add the sea salt, instant yeast, and a pinch of cane sugar. Set aside an additional 130–260 g of flour to use as needed later.
Mix the dry ingredients on low speed for about 15 seconds, ensuring they are evenly combined. With the stand Mixer running, gradually pour in the water. Add the reserved flour in small increments as needed, until the dough comes together and no longer sticks to the sides of the bowl. Continue kneading for about 4 minutes, until the dough is smooth, elastic, and soft. Transfer the dough to a lightly greased bowl. Cover it with cling film and allow it to rise on the counter at room temperature for 8 hours, or until it has doubled in size.
After the first rise, gently punch down the dough to release excess air. Divide it into equal portions, and shape each piece into a smooth ball. To shape by hand, gently fold the edges of the dough under itself, rotating the ball as you go, until the surface is taut and smooth. This creates structure and elasticity in the dough. Place the dough balls on a floured surface, cover with a kitchen towel, and let them rest for another 3 hours at room temperature.
When ready to bake, lightly dust your countertop with flour. Take one dough ball and gently flatten it into a disc using the palms of your hands. Then, use your fingertips to press the dough outward from the center, working in a circular motion to evenly stretch the dough into a thin, round shape, about 0.5 cm thick.
Preheat the oven to 250°C. Brush the edges of the dough with olive oil. Spread a thin layer of tomato sauce over the base, leaving a border around the edges. Add a generous layer of shredded mozzarella, then top with your favorite ingredients. Place the pizzas on the lower racks of the oven and bake for 7 to 10 minutes, or until the cheese is bubbly and melted, and the dough is cooked through.
Once your pizza is out of the oven, add any extra toppings you love, such as fresh basil, mortadella, rocket salad, a drizzle of olive oil, or a sprinkle of chili flakes for an extra burst of flavor.
