Pizza Dough
55 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
In 500 ml of lukewarm water, thoroughly mix the yeast, sugar, and olive oil. Pour the flour into the stand mixer's bowl, add the water with yeast and oil, and start mixing slowly with the dough hook. Once the flour combines with the liquid mixture, add the salt.
Mix the dough at medium speed for 10 minutes, then turn it out onto a floured work surface, shape it into a ball, and brush it with a teaspoon of olive oil to prevent it from drying out. Let it rest for 10 minutes.
Divide the rested dough into 6 equal portions, which we will "naboulujeme" (ball up), meaning we will form them into small loaves. Place the loaves on a baking sheet, cover them with cling film, and let them rise for 1 hour, or until they double in volume. Then, place them in the refrigerator and let them mature until the next day. The next day, take the loaves out of the refrigerator 1 hour before preparing the pizza.
Chef's tip
"Boulování" means forming the dough into uniform, well-worked balls that are then left to mature. Only mature dough will guarantee a quality result. If the dough tears while stretching, patch it by pulling dough from the center towards the tear. The dough will last in the refrigerator for up to 3 days, but never freeze it. ATTENTION! The correct baking temperature for pizza in pizzerias is 400 °C, and for Neapolitan pizza, it's even 500 °C, which can only be achieved in a pizza oven. It's not possible to precisely determine how long you will bake the pizza at home, as you won't reach temperatures as high as in an original pizza oven. Therefore, bake the pizza until its edges turn golden brown.
Nutritional values
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