Pizza, an icon of Italian cuisine, has conquered the world with its irresistible flavor. Making a perfect pizza at home is an art that requires attention to detail and quality ingredients. Traditional dough is the heart of every authentic pizza, whether it’s a classic Margherita or a Neapolitan. With the right technique and a bit of practice, anyone can learn how to make pizza and achieve amazing results in their own oven.
This article guides the reader through the process of creating the ideal pizza dough. It explores the essential ingredients, dough preparation stages, the secrets of leavening, and cooking methods. Additionally, it provides valuable tips to avoid common mistakes and achieve a homemade pizza that’s crispy on the outside and soft on the inside, worthy of the best pizzerias.
Ingredients for the Perfect Pizza Dough
To make a perfect pizza, it is essential to use high-quality ingredients in the right proportions. Here are the key elements to create a traditional dough:
Flour
The choice of flour is crucial for achieving a quality pizza. It is recommended to use soft wheat flour type 00 or type 0. For optimal leavening, a flour with the following characteristics is suggested:
- Strength (W): 250-310
- P/L ratio: 0.50 – 0.70 (ideal 0.6)
- Absorption: 55% – 62%
- Protein: 11 – 13.5 g %
You can add a small percentage of type 1 soft wheat flour (from 5% to 20% max) to enrich the flavor.
Water
The water must be drinkable, non-carbonated, and free from harmful substances. The ideal temperature for use is between 16°C and 22°C, with medium hardness and a pH between 6 and 7. The amount of water varies depending on the recipe, but generally, about 1 liter is used for 1.7/8 kg of flour.
Yeast
Brewer’s yeast is the traditional leavening agent for pizza. You can use fresh yeast (4g per liter of water) or dry yeast (1.5g per liter of water). Dry dehydrated yeast is often preferred for its reliability and storage.
Salt
Sea salt is the ideal choice for pizza dough. Besides adding flavor, salt plays an important role in gluten formation and crust color. The recommended amount is 50-55g per liter of water.
Extra Virgin Olive Oil
Extra virgin olive oil is ideal for pizza due to its resistance to high temperatures and antioxidant properties. It is recommended to use oils with a delicate taste, avoiding those with a sharp, pungent aftertaste. The oil can be added to the dough or used raw after cooking to enhance the flavor.
Dough Preparation
Mixing the Ingredients
To start preparing the pizza dough, pour the flour into a large bowl. Crumble the brewer’s yeast directly over the flour and add some lukewarm water, ideally at a temperature of 25°C. Using a wooden spoon, mix everything, gradually incorporating the remaining water. Once about half of the water has been added, stir in the salt. Continue mixing, adding the rest of the water until you get a smooth dough.
Kneading
At this point, transfer the dough onto a work surface and begin kneading it vigorously with your hands. This step is crucial for developing the gluten network, which will give the dough its characteristic elasticity. Knead the dough for about 10 minutes, repeatedly slamming it on the table and folding it over itself. Once the dough becomes smooth and homogeneous, add a tablespoon of extra virgin olive oil and incorporate it well.
Resting and Leavening
Once you have a smooth dough ball, let it rest on the work surface for about ten minutes, covered with the bowl. Then, proceed with a small fold: imagine dividing the ball into four parts, take the end of each, gently pull it, and fold it towards the center. Flip the dough over itself, shaping it into a ball.
Finally, transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and leave it to rise. For optimal leavening, place the bowl in a turned-off oven with the light on, creating a 26-28°C environment ideal for rising. Alternatively, keep the bowl in a warm place. Leavening times may vary, but generally, the dough should take about 6 hours to double in volume.
Stretching and Baking the Pizza
Forming the Dough Balls
After the initial rise, divide the dough into balls weighing around 250 grams each. These balls, also known as “criscitielli” in Neapolitan, are formed by folding the dough several times and then performing a light rounding technique. This process regenerates the gluten and gives new strength to the dough. The balls are then left to rest for at least an hour before stretching.
Stretching the Dough
For stretching Neapolitan pizza dough, the manual technique is mainly used. Start from the center of the dough ball, applying light pressure with your fingertips and moving outward. This movement pushes the air bubbles towards the edge, creating the characteristic crust. It is important to handle the dough gently to avoid overworking it. Neapolitan pizza should have a diameter of about 28-30 cm, with a thin center (no more than 0.25 cm) and higher edges (1-2 cm).
Topping
Once the dough is stretched, proceed with the toppings. For the classic Margherita pizza, use tomato sauce or fresh tomatoes. The tomato is spread in the center of the dough with a spoon. Then, extra virgin olive oil is drizzled in a spiral motion. Mozzarella, preferably buffalo mozzarella from Campania DOP or Fior di Latte from the southern Apennines, is added in pieces. Other ingredients can be added depending on the desired pizza variety.
Baking the Pizza
Baking Neapolitan pizza requires very high temperatures, ideally around 450°C. The optimal cooking time is 60-90 seconds. Traditionally, a wood-fired oven is used, but today, electric or gas ovens specifically designed for Neapolitan pizza are available, ensuring excellent results. The pizza is transferred to the oven with a peel, sliding it in with a quick wrist motion. During baking, the crust puffs up, and the base becomes crispy while the center remains soft. The final result should be a pizza with a thin base, high, puffy edges, and perfectly cooked toppings.
Tips for a Perfect Pizza
Choosing Ingredients
To achieve a perfect pizza, selecting the right ingredients is essential. It is recommended to use high-quality flour, preferably type 00 or a blend with Manitoba flour for better leavening. The water should be at room temperature and non-chlorinated to avoid interfering with the leavening process. Fresh brewer’s yeast is ideal for ensuring optimal fermentation, but sourdough can also be used for a more authentic flavor.
For the toppings, opt for San Marzano DOP tomatoes for the sauce and buffalo mozzarella from Campania DOP or high-quality Fior di Latte. Italian extra virgin olive oil is essential to enhance the flavors. Prioritize local and seasonal ingredients for a more genuine and flavorful result.
FAQs
- How do you proceed with the leavening of pizza dough?
For proper leavening, the dough should be left to rest at room temperature initially and then divided into balls of the desired pizza size. Each ball is then wrapped in plastic wrap. The prepared dough can be stored in the refrigerator for up to two weeks. - What type of flour is best for making pizza?
The best flours for making pizza are those with a high protein content that helps with gluten formation. These include strong soft wheat flour, particularly type 0 and Manitoba flour, which is made from a specific variety of grain. - How can you increase the elasticity of pizza dough?
To make the dough more elastic, it helps to keep the dough temperature cooler. This can be achieved by shortening the kneading time or using colder water, ideally letting it cool in the fridge for about half an hour before starting to knead. - What techniques can be used to strengthen pizza dough?
To strengthen the dough, two methods can be used: the first involves lifting the dough with your hands, pulling it upwards and repeatedly lowering it to give it elasticity; the second method involves folding the dough from the edges toward the center of the bowl to trap the gases and promote leavening.
