Pizza Dough Recipe Number One

I have already shared a recipe for pizza dough which is a quick and good way, but today I have found the best recipe for myself. I like the process of preparation and, of course, the result. The dough turns out fluffy, bubbly, and crispy. The best part is that it can be made in advance, as the dough rises in the refrigerator for about 8 hours. The amount of dough is enough for 2 large pizzas (approximately 500 g each) or 4 medium pizzas (about 250 g each).

Flour

4.2 cups

Water

1.5 cups

Salt

1.5 tsp

Fresh Yeast

2.5 tsp (dry yeast 0.6 tsp)

Olive Oil

4 tbsp

To prepare the pizza dough, mix water, salt, flour, and yeast (crumble fresh yeast) in a container. Knead for about 3-4 minutes. If you have a powerful mixer that can handle stiff dough - great, if not, don't worry, you can do it by hand (it will be like a workout: -))

Optionally, you can replace about 1/3 of the flour with whole wheat flour.

Next, add half of the measured oil to the dough, mix it until the dough is uniform, then add the other half and mix again. Let the dough rest for 10 minutes.

Dust the work surface with a little flour and knead the dough in this way: take the dough with both hands by one edge, lift it and slam it on the table, then fold it. Continue this process for about 2 minutes (keep working out: -))

Grease a convenient container with a little vegetable oil, place the dough in it, cover with a towel, and leave it for 30 minutes.

After 30 minutes, take out the dough, gently spread it on the table, and stretch it slightly, folding it from all sides. Pull one edge of the dough and fold it like a book, then pull and fold the next edge, and so on for all edges.

Shape the dough into a ball, helping yourself with a scraper or palm, and place it in a lightly oiled container, cover with a lid, and refrigerate for 8-10 hours. At this stage, the dough is already amazing.

One hour before baking (or at least 30 minutes, the oven should be well preheated), preheat the oven to 220-250 degrees Fahrenheit (I set it to 220, but all ovens are different, so adjust to yours) and take the dough out to warm up. Then place the dough on the table, it's just fantastic!

Divide the dough into two parts, being careful not to deflate its airy texture, form balls, and place them on oiled baking sheets.

I always bake 2 large pizzas for two families, you can use half of the dough and put the rest back in the refrigerator to use later.

Now, shape the pizza bases by slightly oiling your hands. Gently stretch the dough in a circle with your fingers and palm, without touching the edges. Choose your favorite toppings according to your taste.