Thursday, May 12, 2016


The recipe for pizza dough pizza masters usually kept private. In my experience, the biggest secret is in the way of making dough also the baking temperature is very important, and the rest is your creation ...
Make the dough according to the recipe, put in a very hot oven, and you will become the ultimate pizza master. We all have our favorite recipe for pizza dough, and every one of us is preparing the way we like the most. My family loves it when the dough is thin and crispy. Let me know if you tried this recipe, and do you like it.

Ingredients :


• 400 g of white wheat flour
• 25 g of yeast
• 1 baking powder
• 1 1/2 teaspoons of salt
• 1 teaspoon of sugar
• 350 ml of warm water (approximately)
• 3-4 tablespoons of olive oil


• 4 small tomatoes
• 2 cloves of garlic
• 2 tablespoons of olive oil
• 1 teaspoon of sugar
• 50 g of tomato paste
• salt and pepper
• 200 g of mozzarella
• 100 grams of grated Parmesan cheese
• 3-4 tablespoons of olive oil
• basil leaves
• 3 peppers
• pinch of dried oregano
• 100 grams of sliced ham
• 1 small onion

Preparation :

Heat a little water in the microwave and add the yeast and sugar, mix until the yeast is dissolved. Allow the yeast to rise and begins to react to sugar. Sift the flour into a bowl, then add the salt and baking powder and mix thoroughly.

Then add the melted yeast and mix thoroughly with a spoon. Add oil, and continue adding water little by a little while stirring. Continue adding water until all the flour interfere. Be careful not to add too much water, because if you do then the mixture will be too soggy.

When the dough begins to separate from the hands, sprinkle a little flour on the work surface, put the dough and knead long and firmly, adding flour if necessary, until you have a smooth but not too tight dough (as in bread, approximately). The longer you knead the dough that will be more elastic, but you must be careful not to be too hard.

I usually immediately share into three equal parts (for three pizzas high about 4-5 mm). Grease the dough with some olive oil and then sprinkle with flour well and cover with plastic sleeves.
Put to room temperature and remove it from the light, you can also put it in a cold oven. Leave the dough to rise for 2-3 hours. In this way, the dough will rise smoothly, and the surface will not dry out.

While the dough is resting, pour hot water over tomato, then cool and remove the skin. Squeeze the seeds and finely chop or even better chop with a hand blender. In olive oil, fry finely chopped garlic add the tomatoes, sugar and tomato paste and leave on low heat to cook until a thick sauce. Season with salt and pepper and put a pinch of dried oregano. Allow to cool a little.

Place the dough on a floured work surface and with a rolling pin roll it to the desired thickness. Put it in a little greased pan of the desired size. Then coat the pizza dough with the sauce, arrange pieces of mozzarella, sprinkle with olive oil, arrange the sliced ham, put the grated parmesan, cheese and onion rings and put in the oven. Bake in preheated oven at the highest temperature, my reaches 250 degrees, for about 10 minutes. The secret of a good pizza is in short firing at a high temperature.

Baked pizza decorate with basil leaves and dried oregano.

TIP:  If you like your pizza thicker, just leave it to rise for another half an hour after you have rolled the dough.

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