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Giulia's Pizza Dough
Four times I’ve made it now, each time more successful than the last. My days of doorstop-loaves are over, I too can make pizza à l’italienne… Well, I try.
Prep Time: 00:30
Cook Time: 00:15
200 ml warm water
7 g packet of yeast
1 spoonful of sugar
400 g flour + extra for dusting
1Preheat oven to the highest temperature and place a rack on the lowest level.
2Pour warm water in a mixing bowl. Add sugar and mix until dissolved. Pour in yeast and let sit for 10 minutes. You’ll know the mixture is ready when the kitchen starts smelling warm and beery and there is a froth on the liquid.
3Add the flour, oil, and salt. Stir together, working from the sides, until the dough holds together.
4Throw the ball onto a dusted surface and need for a few minutes. It is ready when it stops being sticky. Don’t add a lot of extra flour! You don’t really need any at all. I often knead without any flour, then it’s clearer when the dough is ready.
5Place the dough in a mixing bowl dusted with flour and leave to rise about an hour. The dough should double in size.
6After the pause, punch the dough down. Divide into two or three portions, depending on how big you want your pizzas. Press into preferred pizza shape. This is much easier if you prepare the dough on wax paper.
7Now your pizza is ready to decorate! Here are some ideas. Basic toppings:
8Tomato sauce, oregano, basil, tomatoes, mozzarella. Vegan Toppings: creamy tofu spread, olives, tomatoes, vegan cheese, artichokes. Animal options: parmesan, gorgonzola, parma crudo, jambon cru, fried egg.
9Place in the oven on the lowest rack and cook until the bottom is crunchy and the top is melted. Buon appetito
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