Italian Homemade Pizza Dough – a delicious recipe with durum wheat semolina, water, extra-virgin olive oil, flour, sugar, yeast. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In large mixing bowl, combine flours and sugar with a fork.
2
Dissolve the yeast in the warm water in a small bowl, this process is important to activate the fermentation activity. If the water is too cold, the yeast may take too long to activate; too hot, and it will kill the bacteria.
3
Let stand until the mixture foams on top, about 5 minutes, then gradually pour it in the flours mixture.
4
Knead with your hands until well combined, about 10 minutes. The dough may result sticky and soft. We used to smash the dough onto the bowl or the table several times to get the gluten working.
5
Add salt, olive oil and if need it a handful of flour. Knead for other 5 minutes.
6
Let the dough rest and rise on a lightly floured surface at least 2 hours at room temperature or in the oven. Cover the bowl with cling film or a clean cloth and the dough will double in bulk.
7
Top or fill as you like and cook in hot oven for 30 mins at 200u00b0C
208
kcal
Calories
8
g
Fat
30
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 1/8 cups durum wheat semolina, 1 1/4 cups water 35 degrees, 2 tablespoons extra-virgin olive oil, 1 1/4 cups Tipo 0 flour, and more.
Yes, Italian Homemade Pizza Dough falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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