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Quick pizza dough - 2 hours of leavening

Quick pizza dough - 2 hours of leavening
  • Difficulty;
    Difficulty
    Very easy
  • Preparation time
    Preparation
    Over 2 hours
  • Cooking time
    Cooking
    Undefined
  • Portions
    Portions
    4
  • Baking tin size
    Baking tin size
    Oven tray
  • Diet recipe
    Dietetics
    Yes
  • Vegan recipe
    Vegan
    Yes
  • Vegetarian recipe
    Vegetarian
    Yes
  • Without eggs
    No eggs
    Yes
  • Without cooking
    No cook
    Yes

Description

Quick pizza dough - 2 hours of leaveningIs it Saturday night and you want pizza? Any housewife would answer: go to a pizzeria and buy it for yourself !!! But we are different, we are LAST MINUTE!

It happened too often that I wanted pizza after 6 p.m., but squandering all the gains in pizza at home didn't seem like the best choice, so we thought, studied and FOUND THE SOLUTION! A perfect, magical, fast, delicious pizza dough, suitable for any variant and any flour (including semi-wholemeal flour) tested on many people. No unpleasant "yeast flavor", no post dinner swelling, no killer meteorism, no negative feedback. Only comment "WOW, GIVE ME THE RECIPE NOW!"

Yes it's true, to make a good pizza that honors tradition, it takes 24 to 72 hours, but let's be honest... it's not always possible! Solutions to make life easier and obtain excellent results with a few tricks are necessary and very useful. Once discovered, they never give up!

With 21,2 oz (600 g) of total flour, you can create two trays (as seen in the photo), two beautiful pizzas of about 10,6 oz (300 g) of flour each. Excellent doses to satisfy a family of 4!

Ingredients

  • 14,1 oz (400 g) about of water (at room temperature)
  • 1 small glass of extra virgin olive oil
  • 1 tablespoon of salt
  • 1 little teaspoon of sugar
  • 17,6 oz (500 g) of flour 0
  • 3,5 oz (100 g) of re-milled semolina flour (or always flour 0)
  • 1 beer yeast cube (25 g) or a sachet of dehydrated yeast

Preparation

  1. Pour the water, salt and extra virgin olive oil into the mixer bowl (if you don't have enough, you can also use a seed oil). Add half of the 0 flour and operate (with a hook whisk) for about 5-7 minutes, you will get a thick but still liquid dough. If the dough already starts to take consistency, add a few threads of water, sometimes some flours require more hydration.
    2. Planetary bowl with water, salt, oil and half flour First dough still liquid
  2. Add the yeast (well crumbled if fresh) and sugar, work (always with the mixer) the dough by adding the rest of the flour until you get a compact but soft dough. Leave to rise for about 30-40 minutes in the bowl with a cloth on top. In this phase the yeast will begin to grow the dough and the gluten will make the compound elastic.
    3. Adding yeast and sugar Dough ready for the first leavening in a bowl
  3. Grease two trays with olive oil and roll out the dough with well-greased hands (without a rolling pin). Roll out each half well until you create two trays of pizza, if they look thin, don't worry, the dough will still grow. Let it rest for about 1 hour (or even longer) in the turned off oven.
    4. Rested dough, elastic and swollen Dough poured on oiled trays
  4. Once the time has elapsed, remove the baking sheets of leavened dough and preheat the oven to 200-230°C. Season the surface of the pizza to taste with a base (tomato sauce or other) and bake in the lower part of the oven for about 15 minutes (the base must be golden). Remove from the oven, finish seasoning with other ingredients (mozzarella or other) and bake again for another 10 minutes on the top shelf of the oven.

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