With a crispy and airy dough, pizza becomes a wonderful treat even with just a little tomato sauce, oregano and cheese.
Basically, it’s not a big science if you take the right ingredients and allow enough time to prepare them.
Here you can read how to choose the right ingredients and what you should pay attention to when preparing them.
The right flour
The Italian flour “Tipo 00” is somewhat more expensive than the German variety 405. The flour varieties are similar, but not identical, because the typification in Italy and Germany is based on different standards.
Basically, the number indicates how many minerals are contained in the flour. The higher the mineral content, the darker the flour and baking result. This is why, for example, type 1050 flour is used for baking bread.
The essential difference between Tipo 00 and type 405, which is decisive for the pizza dough, is the gluten content. The gluten content in Italian flour is approx. 14%, about twice as high as in German flour. The gluten protein makes the dough supple and elastic, so it rises well with only a little yeast and can be rolled out thinly later.
Because the Tipo 00 flour can absorb more water due to its high gluten content, the baking result is much looser and not as dry as with 405 flour.
How much yeast for a pizza?
If you use a whole yeast cube for 500g flour according to the usual package instructions, then the dough will also have a strong yeast aroma.
The secret of a good pizza dough lies in the very low yeast content and the long ripening time. If the dough can rest for up to 24 hours, then only 2g yeast is needed for 500g flour. This gives you the typically crispy and airy dough that you get in a good pizzeria.
- 500g Italian pizza flour type 00 (alternatively type 405)
- 300ml water (30ml less water for type 405)
- 15g salt
- 2g yeast (that is about 1/20 of a yeast cube)
Preparation of the original Italian pizza dough
Pour the lukewarm water into a kneading machine and dissolve the yeast in it. Then add the salt and gradually add the flour in small amounts. The dough must be kneaded well and for a long time so that the gluten protein can unfold its effect. The more carefully it is kneaded, the better the gas retention capacity and the distribution of the dough pores.
When the dough no longer sticks and feels soft and elastic, it can be placed in a bowl and covered with a damp cloth.
To allow the dough to rise well with little yeast, leave it to rise for three hours at room temperature and then mature overnight in the refrigerator.
Three hours before baking, take the dough out of the fridge and portion it into dough balls, which are left to rise again at room temperature until they are processed in covered trays.
In pizzerias the ovens are operated with temperatures of 450-500°C. Of course, they cannot be reached with a kitchen oven. How you can still get a pizza at home with a great dough that is crispy and even blisters, we’ll give you tips in the next blog post.
By the way: If you come from the Garbsen area, you can have an original Italian pizza delivered fresh and hot directly to your home 🙂