Best 5 Yum Italian Pizza Base Recipes

RUSTIC ITALIAN PIZZA DOUGH RECIPE

Steps:

• Preheat your oven as high as it will go for at least 45 minutes to one hour.
• In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and active dry yeast (
• Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.
• (If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water).
• After the 8 minutes have passed remove the dough from the kitchen aid and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area. ( I prefer the oven )
• Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).
• Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).
• Gently slide the pie on the preheated pizza stone in a hot 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.
• Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.

NEW YORK ITALIAN PIZZA DOUGH

Steps:

• Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
• Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
• The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
• Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.

REAL ITALIAN PIZZA DOUGH

Steps:

• Preheat the oven to the lowest setting possible.
• Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
• Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
• Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
• Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
• Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
• Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
• Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.

EASY AND AWESOME PIZZA BASE RECIPE

Steps:

• Dissolve the yeast and sugar in the warm water and leave for 5 minutes.
• While waiting, sift the flour into your mixing bowl. Add the salt & oil.
• Once a foam has formed on the yeasty water pour it in and start mixing. Add more water as required (varies depending on climate, humidity etc.) until the dough feels like a young woman's breast. I was taught this by a baker many years ago and while it sounds rude, it really is the easiest way to describe how a good dough should feel. Now clean your mixing bowl.
• This next part, while not vital, does make a noticeable difference. Rub oil around the surface of the dough, put it in your clean mixing bowl and stick it in the fridge. Leave it there for as long as possible (24 hours is best but 6 hours is ok). If you don't have time for the fridge don't stress - just skip it and move on.
• If you used the fridge you will have noticed your dough rose, albeit slowly. Take your dough out of the fridge and let it rise some more.
• Once risen pound the crap out of it to flatten it again but don't knead it too much. Cut your dough into 3 or 4 balls, roll them flat, fold them up and roll them again. This creates air pockets which expand giving your base the authentic 5 star Italian wood-fired look and feel in the comfort of your own home. If the dough begins to feel tough while you're working it, let it rest for 5 minutes. It's just the gluten tightening up and resting it relaxes it.
• Top your bases and cook for 10 minutes or so. If you make thicker bases it often pays to partly cook the base for 5 min then top and bake again.
• Enjoy!

YUM ITALIAN PIZZA BASE

Steps:

• Make sure that the room where the dough will be prepared is warm. In the winter, a temperature of about 22ºC and in the summer time, where the temperature in the house could be higher, reduce the quantity of yeast.
• As a first step, activate the yeast. Take 150 ml of warm water and put it into a jug. Add the granulated yeast and the sugar and give a stir. Cover the jug with a cloth and wait for 15 minutes.
• Meanwhile, put the flour into a large bowl and sprinkle with sea salt. Stir so to evenly distribute the salt within the flour.
• After 15 minutes, you should have a frothy layer inside the jug. Give another stir.
• tart gently stirring the flour and at the same time pour the contents of the jug into the bowl.
• Add the remaining 150 ml of warm water into the bowl and keep stirring so that all the flour is wet.
• Add the extra virgin olive oil. Give a good stir so that all the ingredients are well mixed together.
• Pour the bowl contents onto the working surface and start to work the dough energetically. Press, extend forward and roll backwards for 10 minutes. The dough should become smooth and elastic and you should have the feeling that it is sweating.
• Coat the dough ball with flour and prepare it for the rising.
• For the rising, you can either put the dough ball into a large bowl or leaving the dough ball onto the working surface. In both cases spread some flour onto the bottom where you will lay the ball dough, so that it will not stick. Then, cover the ball dough with a cloth and leave it in a warm room for a couple of hours or until it doubles in size.
• Spread some flour onto the working surface. Take the risen dough and work it again for a couple of minutes. Then, divide the dough in five parts and make a small ball of each part.
• Take the rolling pin and start rolling so that you can make a large circle, to suit a 30 cm diameter pizza tray.
• The pizza base should be very thin; a couple of millimetres thick.
• Spread some flour onto the pizza tray and then lay the pizza base onto the tray. Top with pizza toppings as you like.
• Set the oven at the maximum temperature (usually 240ºC - gas mark 9) and pre-heat it properly. If the oven is at the right temperature and your pizza is thin, it should take about 8-10 minutes to cook. Fan assisted ovens may require a different cooking time. After 5 minutes cooking, checking the pizza frequently is a good idea and when the border starts to become golden brown, it is probably the right time to take the pizza out of the oven.