Introduction
Pizza dough is the basis of one of the most beloved dishes in the world. With its crispy and fluffy crust, pizza is a symbol of Italian cuisine and a real treat for the palate. In this guide, we’ll explore the history of pizza, the basic recipe for dough, the various methods of preparation, and some ideas for seasoning pizza.
1. History of Pizza
1.1 Origins
Pizza has ancient origins, dating back to the times of the ancient Greeks and Romans, who used a similar dough to prepare focaccia and similar dishes. However, modern pizza as we know it today was born in Naples in the eighteenth century. It is said that the first real Margherita pizza was prepared in 1889 for Queen Margherita of Savoy, using ingredients that recalled the colors of the Italian flag: tomato, mozzarella and basil.
1.2 Tradition
In Italy, pizza is more than just a dish: it is a cultural element. Each region has its own variations, from the thin and crispy pizzas of Lazio to the thick and fluffy pizzas of the Neapolitan tradition. Pizza has become a symbol of Italian cuisine all over the world.
2. Ingredients for Pizza Dough
To make a pizza dough of about 4-6 pizzas, you will need the following ingredients:
2.1 Main Ingredients
- 500 g of 00 flour (or type « 00 » flour for pizza)
- 325 ml water (at room temperature)
- 10 g of salt
- 3 g of sugar (optional, to activate the yeast)
- 7 g of dry brewer’s yeast (or 25 g of fresh yeast)
- 30 ml of extra virgin olive oil (optional)
2.2 Equipment Needed
- Large bowl (for mixing ingredients)
- Spatula or wooden spoon (to combine)
- Tablecloth or plastic wrap (to cover the dough)
- Work surface (for kneading)
- Rolling pin (to roll out the dough)
3. Preparation of the Pizza Dough
3.1 Activating the Yeast
- Prepare the Yeast:
- If you use fresh yeast, dissolve it in a little warm water (taken from the total amount) with the sugar and let it sit for about 10 minutes, until it starts to foam. If you use dry yeast, you can add it directly to the flour.
3.2 Mixing the Ingredients
- Start mixing:
- In a large bowl, sift the flour. Add the activated yeast (or dry yeast), salt, and olive oil (if using).
- Add water:
- Slowly pour the room-temperature water into the bowl while stirring with a spatula or wooden spoon until coarse.
3.3 Impastare
- Transfer to Worktop:
- Transfer the dough to a lightly floured work surface. Start kneading with your hands, folding and stretching the dough for about 10 minutes, until it becomes smooth and elastic.
- Consistency Control:
- If the dough is too sticky, add a little flour. If it’s too dry, add a little water.
