Authentic Old World Italian Pizza Dough Recipe
Ever wanted a pizza that is truly authentic, but made at home? You do not have to have a brick oven installed to get the result you want. It will take some extra work, but that is the way Italian pizzerias really do it. Fortunately, this Italian pizza dough recipe is made in large batches, so you will be able to freeze some for later.
Generally, the dough keeps for three months in the freezer. Just take it out the day before you plan to make pizza so it can thaw and rest in the refrigerator. If you are someone who wants the most out of your pizza, this is definitely the recipe to use.
The ingredients are fairly basic – perhaps you already have some or all of them in the cupboard, in which case this dish can definitely go on this evening’s dinner menu! You will need high-gluten flour, which is important to ensure your crust ends up the right texture, and that means soft with a touch of chewiness. You can use regular flour but the chewiness will be lacking.
Salt, yeast and olive oil are the other ingredients, along with some water and some cornmeal for dusting. As for toppings, the sky is the limit. Consider authentic Italian ones like a homemade tomato sauce, mozzarella cheese, pepperoni or salami, and perhaps black olives and a sprinkling of dried oregano to finish it off beautifully.
- 4 ½ cups of unbleached bread or other high gluten flour
- 1 ¾ teaspoons salt
- 1 teaspoon instant yeast
- ¼ cup olive oil
- 1 ¾ cups ice cold water
- cornmeal for dusting
- In a large bowl,, stir together flour, salt, and yeast. Add cold water and oil with a large metal spoon, until liquid has been absorbed. Dip a hand or the spoon into cold water to use it like a dough hook, rotating the bowl with one hand and stirring with the other. Knead for five to seven minutes to create smooth, stick dough that sticks to the bottom of the bowl, but not the sides. If the bowl remains too sticky, add a sprinkle of flour and knead vigorously.
- Prepare a sheet pan lined with oiled baking parchment. Transfer dough to a floured surface and cut it into six equal pieces with a dough scraper. Lightly flour your hands and round each piece into a ball gently. Transfer the dough to the sheet pan and oil it generously. Slip the whole pan into a large plastic bag and place into the refrigerator overnight. Dough will keep this way up to three days, or in the freezer for up to three months.
- When you intend to make your pizza, remove the correct number of dough balls from the refrigerator two hours in advance. Place them on a floured surface misted with oil, and sprinkle with flour. Press dough into flat disks one half inch thick and five inches across. Sprinkle with flour and mist with oil again, the cover loosely with plastic wrap. Allow to rest for two hours.
- Heat a pizza stone on the lower rack of the oven, forty-five minutes before making the pizza, at the highest temperature your oven will allow. Those without a baking stone may use a sheet pan, which should not be preheated.
- Dust the back of your sheet pan or a pizza peel with flour and coat hands as well. Lift the dough and stretch it to a circular shape - about nine to twelve inches in diameter, depending on how thick you like your dough. Place it on the peel or pan and top your pizza, remembering that less sauce and fewer toppings will cook more effectively.
- Slide the pizza onto the pizza stone, or bake it on your sheet pan at the highest setting your oven allows. Check the pizza every two minutes for doneness, as these high temperatures cook pizzas very quickly - the same way it has done in a pizzeria. Once the dough is crisp and the sauce bubbly, the pizza is done! Remove from oven and transfer to a cutting board. Wait five minutes before slicing and serving.
Discover how to make pizza dough the authentic Italian way so it results in a tasty, slightly chewy crust which suits any sauce and toppings. This recipe requires very few ingredients and the flavor is amazing. The picture shows how the crust bubbles up a bit and that is partly due to using high-gluten flour which gives that texture, making it stretch and bubble, and partly due to using a very high heat when you cook it. This old world pizza crust makes a change from deep-dough and pan pizza, and it is impossible not to really love it!
Leave a Reply
- Homemade Italian Sausage and Spinach Calzone May 7, 2016
- Classic Italian Chicken Saltimbocca April 22, 2016
- Hunter Style Baked Italian Chicken Cacciatore April 6, 2016
- Wild Mushroom Boletus Italian Style Soup April 3, 2016
- Vegetarian Pasta Primavera with Fettuccine March 30, 2016
- Roman Style Saltimbocca Alla Romana with Polenta March 25, 2016
- Classic Italian Dishes – Parmigiana Eggplant March 25, 2016
- Authentic Vegetarian Italian Asparagus Risotto March 23, 2016
- Rotisserie Chicken and Vegetable Risotto March 19, 2016
- Citrus Feta Cheese Risotto with Spinach March 18, 2016
- One of the Best Vegetarian Lasagna Recipes with Ricotta Cheese (404200 Views)
- Home (141875 Views)
- Best Pizza Sauce for Home Made Pizza (64562 Views)
- Crispy Chicken Milanese with Herb (27674 Views)
- Authentic Clams Oreganata (20399 Views)
- The Best Bechamel in the World (14845 Views)
- Authentic Old World Italian Pizza Dough Recipe (13686 Views)
- Lasagna Rollups in the Slow Cooker (11772 Views)
- Classic Lasagna with Creamy Bechamel Sauce (11319 Views)
- Just How Far Ahead Can I Make Lasagna (11314 Views)