Name: Homemade pizza dough
Yield: 4
Cuisine: cuisine
Ingredients: 400 gr of bread flour or bakery flour; 12 gr of brewer's yeast; 200 ml water; 50 gr of olive oil; A tablespoon of salt

The recipe for a good homemade pizza dough is a matter of practice. The right balance of ingredients and thorough kneading, respecting handling and resting times, are the conditions for making pizza dough just like the best Italian pizzaiolo's.

Homemade pizza dough

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There's nothing like homemade pizza dough to round out the pizzas we make at home. Try this recipe and you will repeat

Ángela

Kitchen: cuisine
Recipe type: pasta
Rations: 4

Ingredients

400 gr of bread flour or bakery flour
12 gr of brewer's yeast
200 ml water
50 gr of olive oil
A tablespoon of salt

Music

First we mix the flour with the salt and the yeast. We make a volcano in the center and add the warm water, around 37º, and the olive oil.
We knead well with the help of a little flour that we will pour on the counter. The dough should be elastic. To do this, we flatten and stretch the dough with our hands, fold it in half and press it again. We repeat this process continuously for five minutes.
The next step is to make the dough even more elastic, that is, to refine it. We flatten and twist the dough, turning it and shaping it into an elongated roll. We join the ends forming a bagel and knead again with our fists.
We repeat this process of kneading and stretching for 5-10 minutes.
We transfer the dough to a greased tray and cover it with transparent film and let it ferment in a warm place for 30-40 minutes, until it doubles its volume.
Once fermented, we move to the floured worktop and gently crush the dough again with our fists to eliminate the excess gas formed inside.
Cut into two or three portions and stretch the dough with a rolling pin on the table, until it is more or less thin, according to our taste.