Description
Light and airy Italian pizza dough perfect for family gatherings. Easy to shape and customize, this homemade base pairs with any toppings for a shared culinary adventure.
Ingredients
500g all-purpose flour (T45 or T55 preferred)
300ml warm water
20g fresh yeast (or 7g active dry yeast)
2 tbsp extra virgin olive oil
1 tsp salt
1 tsp sugar
Pinch of black pepper
Instructions
Dissolve yeast and sugar in warm water in a bowl. Let rest 5-10 minutes until foamy
In a large bowl, mix flour, salt, and pepper. Create a well in the center
Pour yeast mixture and olive oil into the well
Mix with a wooden spoon or hands, gradually incorporating flour
Knead for 10 minutes until smooth, then cover and let rest 15 minutes
Form into a ball, cover with a damp cloth, and let ferment 1 hour 30-2 hours in a warm place
Preheat oven to 250°C (475°F) or highest setting with a baking stone if available
Dust a surface with flour, stretch the dough into desired shape
Season with salt and herbs/olive oil
Bake 8-12 minutes until golden and puffed
Notes
Use room-temperature water for yeast activation
Cover dough to prevent drying while resting
For best results, let proof in a lightly floured container
Parchment paper is excellent for transferring dough to oven
Substitute T00 flour for ultra-tender pizza
- Prep Time: 15
- Cook Time: 10
- Category: Recettes faciles du soir
- Method: Fermentation, Baking
- Cuisine: Italian / Family
Nutrition
- Serving Size: 1 pizza base (approx. 300g)
- Calories: 280
- Sugar: 1g
- Sodium: 4000mg
- Fat: 10g
- Saturated Fat: 1.2g
- Carbohydrates: 45g
- Fiber: 2.5g
- Protein: 10g
- Cholesterol: 0mg