Basic Pizza Dough – Impasto per pizza
This is a thin crust pizza recipe. It is a recipe for two medium pizzas.
Ingredients:
4 1/3 cups all purpose flour
2 Tbsp. extra virgin olive oil
1/2 tsp. salt
1/2 tsp. sugar
1-1/2 cups lukewarm water
1 pack. 7 gr. dry active yeast
Instructions:
1. In a big bowl combine all the dry ingredients, the oil and then add the water slowly mixing well with a fork. Don’t use all the water if it’s not necessary.
2. Knead the dough with your hands for about 10 minutes and then shape into a ball, put it in the bowl and cover it with a kitchen towel.
3. Let it stand in a dry place for 3 hours or until the dough has doubled in bulk.
4. Work the dough a little bit more and if it’s too sticky add a little bit of flour.
Notes:
This is the real Italian pizza that it is very different from the one that you may have eaten in a pizza parlor outside of Italy. Its origin is very antique but the introduction of tomatoes in our country brought by Cristoforo Colombo (Christopher Columbus) contributed to making pizza a famous dish.
There’s a pizza for every taste. When you learn how to make it then you can create your own favorite one. The pizza dough recipe above I divide into two pizzas 15 ” X 11″ each. That is the equivalent of two 14″ pizzas. The toppings in this site are for one pizza (half this dough). Divide your dough in two parts and make a topping for each one.
Dear Patty. I love your pizza recipe your dough recipe is very easy and very delicisiouse……..and the topping for the pizza is also very deliciouse…….all your recipes i that i have tried all came out excellent. My family enjoys when i do a recipe from you.keep up the good work. Lenal
do you know what the italian crepes called sampanells are that are filled with parsley, garlic and salt pork or a recipe by any chance. this is amodanese italian dish ,I*m abrutses. I also am spelling everything wrong but hope you could identfy, Thank you for your time and hope we keep in touch. There is nothing like Italian Food. Maria{Ruggerio} Vasquez
@Maria: I think you’re referring to tigelle, also called crescentine di Modena, and no I actually never made them but had the pleasure to eat them in Forlì. The classic filling is made with rosemary, garlic, finely chopped lard and Parmigiano. For more info you can check this site, but it’s only in Italian
http://www.crescentinadimodena.it/dettaglio.asp?idliv=109