Everything There Is To Know About Nailing Pizza DoughSay no to soggy pizza dough! The time has come to up your pizza skills, and here’s the perfect start! Crispy, authentic Italian pizza dough to serve your most decadent wishes. But don’t worry, there’s no need to beg for more, this is just the start of our Italian journey — there are many more sexy southern recipes to come
- 1 kilo of “00” flour
- 600 grams of cold water
- 1 pea-sized ball of fresh yeast
- 1 tablespoon of sourdough
- 22 grams of salt
How to make the dough
- Add flour, yeast, salt, sourdough and lastly the water into a big bowl.
- Mix to a shaggy mass and transfer the dough to a clean work surface.
- Now it’s time to get sweating. Knead the dough for AT LEAST 15 minutes (no joke, just do it). If you want a chewy, crispy, delicious pizza, you need to develop a lot of gluten and strength in the dough. You’re done when the dough feels nice and smooth. Take a small piece of dough and stretch it between your fingers. If you’re able to stretch to a point of almost being able to see through it without the dough ripping, you’re done. This is called the “ window pane” test.
- Transfer the dough into a new clean bowl, wrap it tightly with cling film and place in the fridge for 20–24 hours.
- Next day: Take the dough out of the fridge 3–4 hours before you want to cook it.
- Weigh out portions of 270–280 grams and roll them tightly into a ball. This recipe makes around six.
- Place them in a big tray and cover with cling film. Let them rise for 3–4 hours or until double in size. Sourdough can be a little tricky so you might have to trust your instincts a few times. If the dough is rising a little fast, put it in the fridge. This retards the fermentation. If the dough is rising too slow, put it someplace warm, near a radiator or on top of your washing machine perhaps.
How to make the pizza
- You now have all your ingredients together and it’s time to get baking.
- The secret to a crispy pizza lies in the way the bottom bakes and for that, I recommend getting a baking stone. They’re dirt cheap and are great for transferring heat to the bottom of the pizza.
- Preheat your oven to the highest it can go, at least for half an hour. This ensures that every inch of the oven is screaming hot and will result in a pizza that’s crispy on the outside, soft and chewy on the inside and toppings that keep their freshness.
- Start by opening the pizza. Dust your work surface with plenty of flour and set the beautifully risen dough on top. Start from the middle and flatten the pizza dough softly with your fingers. Make sure to push it with your hands flattened instead of poking holes in the dough. Push to dough into a bigger and bigger disc while still maintaining a 1,5 to 2 cm crust. It’s very important not to deflate the edge of the pizza if you want a nice and airy crust.
- By the way, if you ever use a rolling pin to roll out a pizza, you’re banned from the cool guys club — and that’s permanent, sister.
- When the pizza is big enough, you lift the pizza onto your arm (without tearing it) and scrape away all the leftover flour from the table. Now it’s time for the topping. Check out some ideas here!
- Transfer the pizza into the oven and bake for around 4–6 minutes. Make sure to turn the pizza once for even baking.
- By the way — I can’t stress enough how hard it is to make really great pizza. Don’t be discouraged if your pizza tears, the dough is too wet or you burned the edges. Take your time and enjoy the experience. There are tons of fantastic pizza guides on YouTube that I highly recommend you to check out. Sometimes it really helps to visualize the process and see what other tricks other pizzaiolos have up their sleeves.
Recipe by our chef Anders Vestergaard