Dating back to Naples, Italy, in the early 1800s, Pizza has become a favorite worldwide. The secret to any scrumptious pizza lies largely in its base, the pizza dough. Today, we bring you ""Der Beste Pizzateig"" or ""The Best Pizza Dough"" - a timeless recipe that promises authentic, crispy and yet soft pizza crust you're sure to love.
Ingredients:
- 500 gm of high gluten flour or bread flour
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 1 tablespoon of extra virgin olive oil
- 1 packet or 2 1/4 teaspoons of dry yeast
- 315 ml of lukewarm water
Preparation:
- Prepare the Base: In a large bowl, combine the flour and salt. In a separate bowl, mix the lukewarm water, sugar, and yeast. Let the yeast mixture sit until it foams up, it takes approximately 5 to 10 minutes. Pour the yeast mixture and olive oil into the flour mixture. Stir well until a dough is formed. Knead the dough for about 10 minutes on a floured surface. The dough should become smooth and elastic. Form the dough into a ball and place it in an oiled bowl, cover it with a cloth and let it rise for around 1.5 hours or until it has doubled in size.
- Serve and Garnish: Once the dough has risen, divide it into two pieces. Roll it out and your pizza dough is ready to be topped with your favourite ingredients. After adding the toppings, bake in a preheated oven at 475°F (245°C) for around 12-15 minutes or until the crust is golden brown. Garnish with fresh basil leaves if desired, cut your pizza, and serve hot.
Tip:
Using high gluten flour or bread flour in the recipe will result in a crisp exterior and soft interior, which makes the perfect pizza crust. If you prefer a super thin, cracker-like crust, roll out the dough very thin and monitor it closely while baking to prevent it from burning. For optimal taste, keep an eye on the crust as every oven is different and temperatures may vary.
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