Kitchen appliances and utensils: a sieve, a large bowl (2 pieces), a measuring cup, a tray, a clean, damp towel.
Ingredients
| Ingredients | amount |
| Wheat flour "Extra" | 550-600 g |
| Pressed yeast | 1-1.5 g |
| Room temperature water | 330 ml |
| Salt | 15 g |
Step cooking
- Pour water (330 ml) at room temperature into a bowl. Add salt (15 grams) to the water and stir by hand or using a spoon until it is completely dissolved.
- Sift flour (550-600 grams) into a dry clean bowl. For a real Italian pizza, it is better to take flour of a very fine gentle grinding according to the international classification “Zero-Zero”, and here we have this Extra grade. Pour a tenth of the flour into the salt water, and stir by hand.
- Add live pressed yeast (1-1.5 grams) to the bowl and carefully dilute them in a mixture of flour and salt water. So little yeast is taken because the dough should come up very slowly, gradually exfoliating. When the yeast has dispersed, add the remaining flour to the liquid mixture and knead the dough with your hand. The process of mixing the ingredients takes no more than 10 minutes.
- Sprinkle the surface of the table with flour and put the dough out of a bowl. Continue to actively and intensively knead the dough for at least 20 minutes. It is more convenient to do this, holding the dough with one hand, and with the other pull it, fold and crush. After 20 minutes of intensive kneading, you should get a warm, smooth lump of dough with small pores inside.
- Place the kneaded dough in a dry bowl and cover with a clean, damp towel. Put the dough in a place without draft for exactly 2 hours. After 2 hours, when the first stage of dough growth has passed, you will remove the dough from the bowl and cut it into 2 parts. Divide each part in half again and form 4 balls weighing 180-220 grams, rolling them on the table surface. Put the formed balls on a tray sprinkled with flour and cover with a damp towel. Dough balls should be in the tray from 6 to 8 hours, you can leave it all night, and only after this time the dough can be used to prepare a delicious real Neapolitan pizza.
Video recipe
How to mix the ingredients and knead the classic dough for a real Italian pizza, see the video.
You have learned the recipe for making classic Italian pizza dough. Due to the fact that the dough should rise gradually, the process takes from 6 to 8 hours, so it is better to cook the dough in advance. Ideal - at night. Prepare the dough according to the recipe and enjoy its fine structure, crispy on top and tender inside. Do not forget to share your opinion about the recipe in the comments.
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