From Flour to Flavor: Creating Your Own Pizza Magic
Forgive me, Italians; I know making pizza is an art that can take several days, depending on the type of dough, the amount of yeast, the atmospheric temperature, and the love you dedicate to the dough :). But if, even after acknowledging this, you still want to give it a try, I invite you to try this delicious pizza dough. It will make you enjoy a flexible or crispy crust at home, according to your preference, with nothing to envy from the chefs.
Let’s start! To make the dough for our pizza, we will need 3 basic ingredients: flour, water, and preferably fresh yeast. The choice of these ingredients will determine the texture of our pizza.
Tips for making your pizza dough
Don’t use just any flour: Use type 0 wheat flour
One of the most important ingredients is flour. There are hundreds of recipes with all kinds of flours – and alternatives to wheat flour. The original pizza recipe uses type 0 wheat flour, which should also have a refinement grade of 0 or 00.
Flours are classified based on the degree of refinement of the grain; type 0 flours have undergone a higher refinement process, and type 4 flours have undergone less refinement, such as whole wheat flours containing the grain husk.
For making the dough, it is recommended to use type 0 flour. Since this type of flour is finer and more flexible, it will allow you to prepare a soft dough while retaining all its elasticity, allowing you to stretch the dough much more than conventional flours. This flour can be found in supermarkets or health food stores. In Spain, manufacturers are not required to indicate the flour category, so you might find it labeled as pizza flour.
Use warm water for the mixture
It may seem irrelevant, but using warm water to mix the ingredients will be very helpful. If you use fresh yeast, you must also ensure that the yeast has been well dissolved in the water before mixing it with the other ingredients. If you use baking powder, this is not necessary. In this case, you should mix the flour with the baking powder first and then add the water. By using warm water—never boiling—we allow the yeast to start working, and the dough will be much softer, making it easier to stretch.
For crispy dough, increase the oven temperature!
When working with dough, the oven temperature is a crucial factor to consider, as very high temperatures can deflate that cake you’ve been preparing for hours or leave inedible cookies. But when it comes to pizza, if you want to achieve a crispy pizza crust, you should increase the oven temperature to 200ºC-220ºC. If, on the other hand, you prefer an elastic dough, you should not exceed 180ºC, as you need to give the yeast enough time to take full effect.
Healthy Homemade Pizza
- 500 g of type 00 flour
- 20 g of fresh yeast
- 250 ml of water 1 glass
- 1 tablespoon of olive oil
- Crushed fresh tomatoes
- Yellow and red bell peppers
- Fresh tomatoes
- Dissolve the yeast in warm water.
- Pour the flour into a bowl, add the oil, and pour in the glass of water along with the previously dissolved yeast. Add salt.
- Knead until you have a firm, non-crumbling dough.
- Cover the bowl with a cloth and let the dough rise at room temperature or in the oven at a minimum temperature (30 ºC) for 20 minutes.
- After about 50 minutes, the dough will have doubled in size. Cut the dough into two equal pieces and start kneading it, flattening it from the center out, shaping it with your hands. You can use a rolling pin to help.
- Once the bases are ready, place them on the baking tray on parchment paper or with a layer of flour or oil to prevent sticking.
- Preheat the oven to 180 ºC and add the ingredients to the pizza, starting with the tomatoes.
- Bake for 30 minutes.
- Once the bottom is slightly golden, remove from the oven and add the arugula.