Let me take you step by step through the process of how to make pizza Dough just the way Nonna taught me – but with a Vincenzo’s Plate twist. This recipe can be used to make pizza bases, calzone and also different types of bread.
Total Time
24hr
4.6
5 Ratings
Author: Vincenzo's Plate
Servings:
4
Ingredients
•
8
cups
All-Purpose Flour
, sifted
or Italian Pizza Flour
•
2 2/3
Tbsp
Salt
•
3
cups
Water
•
1
Tbsp
Fresh Yeast
•
as needed
Extra-Virgin Olive Oil
•
1
pinch
Freshly Ground Black Pepper
Cooking Instructions
1.
Place Water (3 cups) into a mixing bowl and add the Fresh Yeast (1 Tbsp). Work the yeast into the water until it has completely dissolved.
2.
Gradually add the sifted All-Purpose Flour (8 cups) into the water, reserving about a quarter cup of the flour for dusting later. Add the Salt (2 2/3 Tbsp) and the Freshly Ground Black Pepper (1 pinch) for flavor.
3.
Using one hand, mix the ingredients together. Start by cupping part of the mixture and turning it back in to the remaining flour while rotating the bowl, bit by bit.
4.
Add back the sifted all-purpose flour that you reserved before in order to keep the dough from being too sticky. Continue to mix it until there is no more flour left and move the dough onto a large cutting board.
5.
Begin to massage the dough, pressing quite hard. You can even punch it if you like! You really want a nice dough that moves with you so keep pressing and make sure there is no air in the dough.
6.
Now, mold the dough into a little ball and place it back in the bowl. Pour the Extra-Virgin Olive Oil (as needed) over the dough and make sure it's covering the whole ball.
7.
By this stage, the pizza dough should have formed into a nice ball and have a pretty smooth texture. Add a little more flour and begin to knead the dough. Do this for 15 minutes, folding and punching the dough as it becomes stronger.
8.
Now get your wet tea towel and place it over the top of your bowl which contains the dough. Make sure there are no gaps or holes letting air in, and put it in the fridge.
9.
When the dough is ready, massage the dough once again and then form into small balls.
10.
Place the dough balls onto a flat tray which has some flour sprinkled at the bottom of it, so that the dough does not stick. Then let the balls rest for 15 minutes before you roll it out.
11.
This dough will stay fresh for around a week so you can be creative and make whatever you like. Enjoy!
Nutrition Per Serving
CALORIES
920
FAT
2.6 g
PROTEIN
26.8 g
CARBS
191.8 g
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