The city of Naples in southern Italy is considered the cradle of pizza as we know it today. Often what we do at home has nothing to do with the original. That’s why I want to show you how to make the original Italian pizza dough yourself, because in addition to the ingredients, there are two other important components so that the pizza dough becomes like an Italian. You can find out exactly what these are and how the yeast dough of the pizza becomes perfect.
Make Italian pizza dough yourself
Everyone dreams of getting the perfect pizza at home. The most important part in this case is the yeast dough, because if you don’t do it properly, it can become tough, too firm and too compact.
This is how the pizza dough becomes like an Italian
When it comes to Italian pizza dough, there are a few things you can do wrong. That’s why I want to show you how to make the pizza dough like an Italian:
- The right flour for
Pizza Only one type of flour is used in the original pizza dough, namely
Type00 flour.According to guidelines, some manitoba flour is also allowed to compensate for fluctuations in the flour. The type 00 flour is comparable to our type 405, but has other properties, which is why you should not do without it. In the meantime, this is also available in every well-stocked German supermarket.
- Enough water
The Italian pizza dough needs enough water. So if you want to bake a real Neapolitan pizza, you should make sure that you end up with a hydration of 55.6 – 58.8%. Of course we cannot control something like this at home. This is taken into account in the pizza dough recipe.
- Types of yeast
Even if you may think that more yeast will make fluffier dough, AVPN has determined that as little yeast as possible should be used. This makes the taste of the dough more delicate, since we give him enough time, that’s not a problem.
How do you make an original Italian pizza yourself?
In my instructions, I will show you step by step how to make the original Italian pizza yourself, with a few tips & tricks that you probably don’t know yet.
The provisions go far beyond those mentioned here. But giving information about the pH of the dough would, in my opinion, go too far. Now we come to the important things, what belongs in a pizza dough and what does not.
Pizza dough ingredients
Again and again one reads about recipes with curd cheese or eggs. But milk is also processed in some dough. Even if it tastes delicious, none of this has anything to do with real Italian pizza dough. This comes without any animal ingredients and is inherently vegan.
The following ingredients must be in the pizza dough:
- Flour (type 00)
- Olive oil (extra virgin)
- Yeast (fresh)
- Sea salt (less salty than our iodized salt)
- Water (high quality, in Germany that comes from the tap).
How do you make an original Italian pizza sauce?
You can find out why the tomato sauce on the pizza for your favorite Italian is so fruity in my recipe for pizza sauce.
That’s it already. As with any meal, you should try to use only high quality ingredients. Also make sure that the yeast is fresh and still active enough.
You can also use dry yeast in an emergency, but fresh yeast is always preferable.
Now that we know what is important when preparing the dough, we finally want to start. I recommend that you read the recipe completely before you start cooking.
Original Italian pizza dough recipe
With this recipe, the pizza dough becomes like an Italian. It is based on the original Neapolitan recipe for yeast dough. The best pizza dough if you ask me.
You need for this recipe
- Cling film
- 1 kg of flour type 00
- 5 gr fresh yeast
- 10 grams of olive oil
- 20 gr sea salt
- 650 ml of lukewarm water
- Put the lukewarm water in a large bowl, add the sea salt and stir with your hands until the salt has completely dissolved.
- Now add the fresh yeast and olive oil and continue stirring until the yeast has completely dissolved.
- Now we need the flour. Do not pour it in all at once, but gradually add in while stirring constantly. Make sure to check the consistency of the dough here. It should be nice and soft and not too firm, but it shouldn’t stick too much either.
If the dough is still sticky, put it on the floured work surface and knead with the addition of flour for 15-20 minutes until soft, only slightly sticky, but no longer sticky dough has formed.
Be sure to knead with your hands!
4. Then cover the dough with a damp cloth and let it rest for an hour.
5. Now carefully and without kneading large, halve the large dough ball and form into two large, thick rolls.
You take a strand of dough and start shaping the dough into a ball. You can do this by repeatedly pulling dough inside the ball with your fingers, so that a firm surface is created at the top. When the ball is large enough, cut it off with your index finger. The top should now be really smooth and plump. Repeat until the dough strands are used up.
Place the pizza dough balls at a large distance on a mottled baking sheet or in a large food storage container and wrap them as airtight as possible with plastic wrap or the lid.
6. Let the covered dough rest in a cool place for at least 6-8 hours .
7. Use a spatula to carefully remove the pizza dough from the baking sheet or from the tin. Here it is really important that the dough is not pressed too much or the like, so be careful.
Tips & Tricks
The stated amount is enough for about 5 – 6 pizzas or 2 – 3 trays, depending on how thick you like your pizza.
Ideally, you have a pizza oven or pizza stone or oven that does a good job. This is also one of the secrets of the perfect Italian pizza. The oven must be preheated to the highest possible temperature. A few minutes in the oven are enough to make the pizza ready and super crispy.