A quick pizza dough recipe that is easy to handle
Servings: 16 pizzas (100 g)
- 1000 g flour
- 10 g salt
- 1 pack of dry yeast
Grab your mixer and mix it all together for 10 minutes.
Cover your mixing bowl and let the dough rise for about an hour and a half. It should double in sizes.
After one hour take out your dough and divide it into equal sized pieces, I use a scale for this. I usually like to go for about 100 g.
After you divided the dough you can roll them up into small balls and spray them with some olive oil.
Place them all in a pan and cover with plastic. Let them double in sizes before you use them, that should take about 60 min.
When you mix your dough it is a good idea to time the mixing. Yep bring out that stopwatch and start counting. Then you can be sure that you have kneaded the dough sufficiently and your gluten is developed. Don't worry about mixing the yeast with lukewarm water or any of that. Just use cold water from your tap. The mixing will bring up the temp. If you are having troubleIf you are having trouble handleing wet dough you can hodl back a bit of the water as you start mixing. Then en add water slowly until you have the texture you are looking for.
If you check on the dough at half time and see that the process is going too slow, you can fill the sink with a bit of hot water and let the bowl in there. This will give the yeast a better temperature to work at.
Boom, now let's make pizza! How about vegetarian pizza?