DOUGH FOR PIZZA AND BREAD: A Recipe for Authentic Italian Taste
The heart of every great pizza or slice of bread is the dough. When perfectly made, it provides that unforgettable combination of crispy crust and tender inside, the hallmark of authentic Italian cuisine. This recipe uses precision in ingredients and steps to ensure that every pizza or loaf of bread you make has that signature Italian taste and texture.
Ingredients:
- 330g of 00 flour – Ensure that the flour has a minimum protein content of 12g.
- 195ml of cold water – This results in a 60% hydration dough, which is essential for the desired texture.
- 8g of olive oil – A hint of richness that elevates the dough’s taste.
- 10g of salt – Enhances flavor but also plays a crucial role in the fermentation process.
- 5g of sugar – Adds a touch of sweetness.
- Dry yeast – Use 1g if choosing dry yeast, or alternatively, 2g of fresh yeast.
Steps for Preparation:
- Begin the Fermentation: Recognize that pizza is sourdough at its core. This means it needs fermentation to achieve its distinct characteristics. For the iconic crispy crust and signature Italian pizza taste, ferment the dough for 16 hours.
- Dissolving the Yeast: Start by dissolving the yeast in water. It’s crucial for setting the stage for the entire dough-making process.
- Mixing the Dough: Once the yeast is dissolved, gradually add the 00 flour to the mix. Following that, incorporate the olive oil. Mix until all the ingredients are well-combined and you achieve a uniform consistency.
- Adding Salt: A crucial step – never introduce salt before the flour has been fully hydrated. After mixing in the other ingredients, finish off by adding the salt. Remember, introducing salt too early, especially with yeast, will retard its activity, impacting the fermentation process.
- Let the Dough Rest: Once your dough is mixed, let it rest in a room with a temperature of around 19°C. Wait until the dough has doubled in size.
- Refrigeration: Post the initial resting period, transfer the dough to the refrigerator and store it for 16 hours.
- Shaping: After refrigeration, it’s time to shape your dough into pizza balls. Allow them to sit at room temperature for about 3-4 hours.
- Stretching: Finally, once your pizza balls have rested, stretch them out to form your desired pizza base.
By following this detailed method and using the specified ingredients, you are sure to achieve a pizza and bread dough that speaks volumes in flavor, texture, and authenticity. Happy baking!
