How to make pizza successfully?

80% success of pizza depends on the making of cake base, so the importance of dough is self-evident. Without good dough, there must be no good pizza. The essential ingredients of dough include flour, water and yeast. Butter, salt and sugar are also often used to provide more different flavors and textures.

Let's talk about the detailed production steps first!

Pizza dough formula:

Generation: 800g (can make four 30-35cm/ 12- 14 inch pizzas).

Storage: It can be stored in the refrigerator for 5 days and frozen for 3 months.

Difficulty: medium

Special needs: mixer, Antico Caputo 00 flour, active wheat gluten.

Composition:

00 Flour: 500 grams or 3 3/4 cups.

Water: 3 10g or 3 10ml.

Honey:10g or 2 teaspoons.

Active wheat gluten: 2.5g or 1 1/2 tsps.

Active dry yeast: 2.5g 3/4 teaspoon.

Steps:

1. Stir with a vertical stirrer until completely mixed.

1, stir at medium speed for 5 minutes.

3. Let the dough stand in a bowl at room temperature for 10 minute, and then stir at medium speed for another 5 minutes.

4. Transfer the dough to the flour-sprinkled chopping board and cut it into 200g pieces. Then stretch and knead into a smooth and uniform ball.

5. Continue to ferment in the refrigerator, and continue to ferment at room temperature if you are in a hurry.

If there is no Antico Caputo 00 flour, you can also use multifunctional flour, but you may need to add more 10% water. You can even use other flour, such as quinoa flour and buckwheat flour, but depending on which flour you use instead of 00 flour, you need to adjust the amount of gluten. Adding gluten can get a more chewy cake base.

In addition, if there is no blender or food processor, you can do it manually. Mix the ingredients with a wooden spoon, and then knead them on a chopping board or marble surface (if possible) for about 7 to 8 minutes. The dough will stick to your hands, but don't add too much flour yet. Let the dough stand for 10 minute, and then continue kneading for 7 or 8 minutes. You should feel elastic and smooth at this time. If you still feel sticky, you can sprinkle a spoonful of flour and mix well. In the third step, the finished dough should be able to be pulled out from the edge of the bowl. If the dough sticks to the edge of the bowl, you can sprinkle a spoonful of flour and continue stirring until the edge of the bowl is clean.

It's best to put it in the refrigerator overnight, even for 3 to 5 days. If you want to use it next, let the dough ferment at room temperature for more than an hour. If you use it later, you can freeze it separately, which can keep it for 3 months. Besides pizza, dough can also be used to make other cakes.