INSTRUCTIONS
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Mix the flour and the salt in a bowl, mix the
water with the oil and the yeast.
Add the water mixture to the flour mixture.
Knead with your hands until well combined,
approximately 3 minutes
Cover the dough with a towel and let it
rest for 15 minutes.
Knead the dough for another 3 minutes.
After divide the dough into the required
amount of pieces and shape each into a ball.
Place on a heavily floured surface and cover
the dough. Let rise in the fridge for 8-24 hours,
or at room temp for 3-4 hours.
Stretch the dough, add your toppings and
bake in the oven at 250° C for 5-6 minutes.
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INSTRUCTIONS
GET RECIPE
RECIPE GENERATOR
Choose amount of pizzas.
Choose dough hydration level.
306
8 grams of salt or 1 teaspoon
200 grams of water
3/4 teaspoon yeast
1 teaspoon olive oil
F.A.Q
Disclaimer
1. How does the hydration level affect the dough?
2. How much water should I add to my pizza dough ?
3. Other useful tips?
Too little hydration and the crust will be dense and dry,
while too much water will result in a dough that is sticky,
too fluid to shape and difficult to slide into the oven.
In between those two extremes the general rule is that
increased dough hydration results in better oven spring,
a more open, airy and porous structure, and last but not
least, crispier crusts.
This depends on the type of flour you use. Keep in mind
these ranges are simply a place to start. The right hydration
is what works best for you and you can determine that
through simple testing.
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Italian 00 flour - try 55%-60% hydration.
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Standard all-purpose white flour - try 65%-70% hydration.
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High-gluten bread flour - try 70%-75% hydration.
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100% whole wheat - try 70%-80% hydration.
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Use a pizza stone if possible to bake the pizza. The cera-
mic material of a pizza stone holds heat more evenly, and
the porous surface draws water out of particularly wet
areas of the dough as it cooks. When you preheat the stone
(30-40 mins minimum ), it gives the dough a strong burst
of initial heat, puffing up the crust.
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Use fresh products, fresh basil, fresh tomatoes, the high-
est quality mozzarella available etc., a great pizza doesn’t
need many toppings, quality over quantity!
This app will not teach you how to make a Neapolitan pizza,
nor will it teach you how to make a pizza Romana, a pizza
Romano Tonda, or even a pizza Barese. The creator of this
app does not claim to be an authority on authentic Italian
pizza nor is the recipe that is provided in this app a recipe
for authentic Italian pizza. If you would however like to learn
how to make authentic Italian pizza, please refer to the com-
ment section of any pizza making tutorial video on Youtube.
There are hundreds, perhaps even thousands of Italians giving
away authentic recipes on a daily basis on Youtube in the
comment section!
Welcome to the pizza dough recipe generator.Get the right quantities of each ingredient forthe perfect pizza dough recipe and follow the instructions to prepare a wonderful pizza at home. Happy baking!
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