Basics/ World Food/ Savory tarts

Pizza Dough

Stoooop !!!!! I think I put enough “o” and enough exclamation points… 😉

We are going to stop buying industrial pizza doughs made with weird ingredients.

We are going to make pizza dough.

Yes we are going to make pizza dough because it’s really super easy and simple. If you have a food processor, you can make this recipe with your eyes closed! And without, it works too with a bit of muscle energy…

A few simple and healthy ingredients, a bit of kneading and an hour of rise, and that’s it. This is all you need to get a delicious pizza dough. You are going to be surprised by the result! A super crunchy crust, not too thick if you spread it well, like in your favorite Italian restaurant!

And after, it’s more than easy: you just add whatever you like!

Traditional pizza with tomato sauce, white pizza (here I took the topping of my tarte flambée and it was absolutely delicious!!), just do as you feel it. I usually add very simple ingredients (ham, olives, mozzarella, chorizo, tuna, eggs…). Do not hesitate to comment this post with your toppings of choice…

As far as cooking is concerned, I do recommend a very hot oven (220 degrees for me) and you will let your pizzas around 15 minutes in it. If you have a pizza oven, it’s obviously even better!!

My advice for the eggs: to keep a very flowing yolk, pour the egg white on your pizza, cook 4-5 minutes. Add the egg yolk and serve right away (or put back in the oven just for a minute).

The utensils:

A food processor with hook (or a bit of arm strength 😉 )

And a rolling pin!

That’s it…

Shall we now?

Let’s go to Italy!

The recipe, Chef!

Pizza Dough

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Serves: 2-3 Difficulty: Easy Price: $
Prep Time: 10 min

Ingredients

  • 500 g flour
  • 10 g dehydrated yeast or 20 g fresh one
  • 4 tablespoons olive oil
  • 250 g lukewarm water
  • 1 teaspoon salt
  • 1/2 teaspoon sugar

Instructions

1

Mix gently the water and yeast.

2

Pour the flour, olive oil, salt and sugar in your food processor bowl.

3

Start kneading at low speed (2 on a scale from 1 to 6) and pour slowly the water/yeast.

4

Keep kneading and increase gently the speed to 4, your should get a firm dough.

5

Cover with a linen and let rise for one hour.

6

Shape 2 or 3 pizza doughs.

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10 Comments

  • Reply
    Isabelle
    Friday October 30th, 2020 at 06:12 PM

    Bonsoir,
    Cette pâte peut-elle être congelée ? Si oui,
    avant ou après la pousse?
    Merci

    • Reply
      Emma
      Friday October 30th, 2020 at 06:32 PM

      Bonsoir Isabelle, oui c’est possible, après la pousse, enveloppée dans du film alimentaire au contact.

  • Reply
    Charlotte
    Monday January 4th, 2021 at 02:10 PM

    Bonjour Emmanuelle
    La pate peut elle être préparée la veille?
    J’entends souvent dire que plus la pate repose, meilleure elle est.
    Belle journée
    Et belle année

    • Reply
      Emma
      Monday January 4th, 2021 at 04:17 PM

      Bonjour Charlotte, oui à condition de l’envelopper dans du film alimentaire pour éviter qu’elle ne croûte 😉

      • Reply
        Charlotte
        Tuesday January 5th, 2021 at 04:57 PM

        Merci 🙂
        À quel moment dois je l’envelopper de film alimentaire ? Après la pousse?

        • Reply
          Emma
          Tuesday January 5th, 2021 at 06:33 PM

          oui en effet 🙂

          • Charlotte
            Tuesday January 5th, 2021 at 06:35 PM

            Merci 😉

        • Reply
          Charlotte
          Tuesday January 5th, 2021 at 06:34 PM

          Et conservation au frais ? Ou température ambiante ?

          • Charlotte
            Tuesday January 5th, 2021 at 06:35 PM

            Merci 😉

          • Emma
            Tuesday January 5th, 2021 at 06:48 PM

            au frais 🙂

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