Classic Pizza Dough - A Step By Step Recipe With A Photo

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Classic Pizza Dough - A Step By Step Recipe With A Photo
Classic Pizza Dough - A Step By Step Recipe With A Photo

Video: Classic Pizza Dough - A Step By Step Recipe With A Photo

Video: How to Make Perfect Pizza | Gennaro Contaldo 2022, December
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Cooking description:

A properly prepared dough is the key to the success of a delicious pizza. With fillings, this dish allows you to experiment as much as you like, there is no need for a big mind - put whatever you like, and sprinkle it with cheese (I exaggerate, of course, but something like this). But making a good pizza dough is a much more difficult task. Judging by the number of pizzerias in any more or less large city in Russia, it is the preparation of pizza dough that stops many people from making pizza themselves, and forces them to go to the pizzeria for their favorite dish. And in vain - making the right classic pizza dough is not as difficult as it seems. This simple recipe will help you figure out all the intricacies and make the perfect dough that will make a good pizza as easy as shelling pears.

Good luck! Cook and enjoy great pizza, tastier than in a restaurant;)

Main Ingredient: Dough / Yeast Dough

Dish: Baking / Pizza

Cuisine geography: Italian / European

Ingredients:

  • Dry Yeast - 2 Teaspoons
  • Flour - 500 Grams
  • Salt - 1 Teaspoon
  • Olive oil - 3 tbsp. spoons
  • Water - 310 Milliliters

Servings: 3

How to make "Classic Pizza Dough"

Classic pizza dough - photo step 1
Classic pizza dough - photo step 1

Mix flour with dry yeast, add 3 tbsp. tablespoons of olive oil, 310 ml of water and knead an elastic, soft dough.

Classic pizza dough - photo step 2
Classic pizza dough - photo step 2

Then you need to cover the dough with foil and place in a warm place. The dough should rise in 30-60 minutes.

Classic pizza dough - photo step 3
Classic pizza dough - photo step 3

Stretch the finished dough with your hands or roll it out with a rolling pin. The thickness should be no more than 3-4 mm. According to the recipe, you should get 3 bases with a diameter of 32-34 cm.

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