italian pizza dough

This classic Neapolitan pizza dough relies on only five key ingredients: flour, yeast, salt, water, and time. After a long fermentation (at least 2 days), the dough is supple and elastic, and when topped and baked, it makes for a crust that's a little crispy on the bottom, cloud-like at the edges, and just chewy enough on the inside.

Neapolitan Pizza Dough

bread flour ((3 dipped and leveled cups))

fine sea salt ((2 teaspoons))

instant dry yeast ((scant 1/4 teaspoon))

cool water ((scant 1¼ cups))

In a large bowl with an airtight lid, mix together the flour, salt, and yeast with a wooden spoon or dough whisk. Pour in the water and mix with the spoon or dough whisk until most of the dry flour in the bottom of the bowl has been absorbed by the dough, then use your hands to turn and knead the dough just until all the flour is incorporated. (I like to push my fingers in and out of the dough like a cat kneading with its paws. That way, I know the last bits of dry flour are fully incorporated, not just stuck to the surface.)

Cover the bowl with its lid and let the dough rise at room temperature for 18 to 24 hours (20 hours is my sweet spot) or until it has doubled in volume.

Scrape the dough onto a floured surface (it will be goopy with bubbles throughout). Divide it into two or three equal-size pieces—two if you like to make 12 to 14-inch pizzas, three if you like to make 10 to 12-inch pizzas. Form the dough pieces into balls, dusting your hands with flour if needed, and place each one in a separate airtight quart-size container. Cover and refrigerate for 24 to 48 hours.

Take the dough out of the refrigerator at least 1 hour (preferably 2 hours) before you plan to stretch it for pizza.

Ultra-thin, no-knead, easy to roll, and without any specialty flour mix. Are these the features you are looking for in a gluten-free pizza crust? If yes, let me tell you this recipe will deliver. I know it as I tested and tweaked this gluten-free pizza dough recipe for years.

Ultra-thin Gluten-free Pizza Crust

White rice flour (or brown rice flour)

Buckwheat flour (or oat flour)

Corn starch (or tapioca starch)

oz Fresh yeast (see Notes yeast

Lukewarm water

Salt

Add fresh yeast in 1/2 cup (1,2 dl) lukewarm water. Stir to get it dissolved. Place it on the kitchen counter. It is ready and activated if there is a thin white foam on the top.

Measure 3/4 cup of rice flour (106g), 1/2 cup of buckwheat flour (60g), 1 cup of corn starch (112g), and 1/2 tsp salt. Add them to a bowl and mix them thoroughly.

Add the activated yeast and an additional 1/4 cup of lukewarm water (0,6 dl) to the bowl of flour and stir well with a spoon or spatula. You may see lumps at the beginning, but keep going. Stir hard until everything is smooth. The dough or rather a batter is perfect if it is like a slow-flowing paste. You draw a line with your spoon through it, it should flow back slowly.

Making the pizza dough

I place the dough covered with a kitchen towel in the oven and proof it there for approx. 30 minutes at 120-140 Fahrenheit (50-60 degrees Celsius). Anything higher than that (even with 1 degree) will kill the yeast. ? The dough is ready to be rolled if the batter is very soft to the touch. And if you draw a line with your spoon, you see a bubbly, fluffy texture beneath.

Proofing the dough in the oven

Once your gluten-free pizza dough has risen to the perfect consistency, you need to add 1/4 cup of rice flour (35g). Don’t overwork it, just stir it in until it is mixed well. It is ready if it forms a ball and comes off the side of the bowl without leaving any trace. It is still soft and wet to the touch but not sticky.

Divide the dough into two balls.

Sprinkle some rice flour on your rolling mat or parchment paper (even if non-stick). I use the one on which I plan to bake the pizza. It is not easy to transfer it once rolled out.

Place one ball in the middle and cover it with a saran wrap/cling foil.

Roll it out at most to a 30 cm (12-inch) diameter circle. It will be super thin!! Like Italian pizza crust thin.

Rolling an ultra-thin pizza crust

Preheat the oven to 390 Fahrenheit (200 degrees Celsius) and pre-bake it for AT MOST 3 MINUTES!!! Just until the top dries up a bit and you can spread the pizza sauce on it. The crust is no longer shiny but matte.

Spread your sauce (No-Cook Pizza Sauce or Marinara Sauce), add your favorite toppings and bake your perfect gluten-free pizza at a 390 Fahrenheit (200 degrees Celsius) temperature. I find that 15 minutes should be enough to melt the cheese and bake the toppings. It is beautiful, like any thin Italian pizza. Enjoy!

Pre-baking and baking

https://content.jwplatform.com/videos/6P3Wu4oh.mp4

Homemade Vegan Pizza - a delicious comfort meal that you can easily create from scratch using this simple vegan pizza dough recipe!

Vegan Pizza Dough

300 g strong white bread flour

salt

sachet dry active yeast (3-4 grams)

water (lukewarm)

olive oil

tomato pizza sauce

vegetables

pizza cheese

In a large bowl combine strong white bread flour, salt and dry active yeast.

Create a well in the middle of the flour mix and pour in the lukewarm water.

Using a wooden spoon, stir the ingredients to combine. Once it becomes too sticky to stir, switch to using your hands.

On a floured surface, knead the dough with your hands for about 2-3 minutes or until it&#39;s surface is smooth.

Roll the dough into a ball, place it back into the large mixing bowl and brush with a little olive oil. Cover the bowl with cling film or a clean kitchen towel and place it in a warm, dark place for 2 hrs. Ideally heat your oven to 50 degrees, turn it off and place the bowl inside with the door shut whilst it doubles in size.

Once the 2 hrs elapse, preheat your oven to 200C. Push the air out of the risen dough, then remove it from the bowl, divide it in two parts and gently knead each half on a lightly floured surface for 1 minute.

Using your hands shape your pizza base. It&#39;s best to start by press down the ball of dough, then picking it up to carefully stretch it into a larger round shape. Place the dough back down and press it into place with the your fingers. You&#39;re looking to get this dough to about 0.5-1cm thickness.

Top your pizza with your roasted tomato pizza sauce &amp; favourite toppings, then bake it in the pre-heated oven for 12 minutes.

Pesto Pizza

pizza dough

Flour

Pesto Genovese

Buffalo mozzarella

Pistachio nuts

Italian mortadella

Burrata cheese

Extra virgin olive oil (EVOO)

parmesan cheese

To make a pesto pizza, you need a beautiful fresh ball of pizza dough!

Pre-heat your oven to 250 degrees celcious (482F) and dust the kitchen bench or your wooden board with plain flour.

The best way to stretch out the dough is by using the tips of your fingers and pressing down into the ball, until it starts to spread out, at which point you then use the palm of your hand to stretch it into a circular like shape.

Next, open your jar of pesto and scoop out a generous amount, putting it on to the dough and then spreading it evenly all over to create the delicious pesto pizza base.

Now, using your hands, rip pieces of buffalo mozzarella and place them all over your pesto pizza dough, making sure there is some on each slice!

Sprinkle parmesan cheese over the top – using as little or as much as you like!

Move the pizza tray close to your dough and carefully stretch the pesto pizza on top of it before drizzling a small amount of extra virgin olive oil over the top.

This pesto pizza recipe allows for approx. 7 minutes baking time – but keep an eye on it! Cooking time all depends on your pizza dough thickness and how hot the oven gets.

Remove the tray from your oven and place a burrata cheese in the middle, spreading slices of mortadella all around the pesto pizza.

Add a drizzle of pesto to the top of your burrata and then sprinkle crushed pistachio nuts all over it.

Make a slice in the burrata and press some of the cheese out of it.

E ora si mangia, Vincenzo’s Plate….Enjoy!

https://www.youtube.com/watch?v=AxbOTnAobgU

PESTO PIZZA RECIPE: This pesto pizza recipe is Pizza porn at its absolute best AND, it will change your favourite pizza toppings for good! With a generous lather of basil pesto, creamy buffalo mozzarella and thinly sliced mortadella, the burrata in the centre and pistachio nuts are literally almost too much to handle! Who knew that a pesto pizza would bring a new marriage of ingredients together – mortadella and burrata definitely had pistachio confetti at the wedding! Definitively, drool-worthy. 

#pestopizza #bestpestopizza #pizza

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🔄Kg to cups converter: http://www.convertunits.com/from/kilo+g/to/cup+[US]

HOW TO MAKE PESTO PIZZA RECIPE

INGREDIENTS:
Fresh pizza dough
Flour
Pesto Genovese
Buffalo mozzarella
Pistachio nuts
4 slices Italian mortadella
Burrata cheese
Extra virgin olive oil
Handful of grated parmesan cheese

UTENSILS:
Kitchen bench OR wooden chopping board
Small knife with a point
Spoon
Pizza tray (for the oven)

METHOD:
1. To make a pesto pizza, you need a beautiful fresh ball of pizza dough!
2. Pre-heat your oven to 250 degrees celcious (482F) and dust the kitchen bench or your wooden board with plain flour.
3. The best way to stretch out the dough is by using the tips of your fingers and pressing down into the ball, until it starts to spread out, at which point you then use the palm of your hand to stretch it into a circular like shape.
4. Next, open your jar of pesto and scoop out a generous amount, putting it on to the dough and then spreading it evenly all over to create the delicious pesto pizza base.
5. Now, using your hands, rip pieces of buffalo mozzarella and place them all over your pesto pizza dough, making sure there is some on each slice!
6. Sprinkle parmesan cheese over the top – using as little or as much as you like!
7. Move the pizza tray close to your dough and carefully stretch the pesto pizza on top of it before drizzling a small amount of extra virgin olive oil over the top.
8. This pesto pizza recipe allows for approx. 7 minutes baking time – but keep an eye on it! Cooking time all depends on your pizza dough thickness and how hot the oven gets.
9. Remove the tray from your oven and place a burrata cheese in the middle, spreading slices of mortadella all around the pesto pizza.
10. Add a drizzle of pesto to the top of your burrata and then sprinkle crushed pistachio nuts all over it.
11. Make a slice in the burrata and press some of the cheese out of it.

HOW TO SERVE
FAST! Slice it up using a pizza cutter and try not to share…you’ll regret it if you do! You can also serve the pizza without cutting into the burrata so you save some of the drama for the table and squeeze out the divine cream when you slice it in front of guests! (Oops, only if you dare to share!)

E ora si mangia, Vincenzo’s Plate…Enjoy!

🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).

Re-watch the pesto pizza recipe https://youtu.be/AxbOTnAobgU

How to Make BEST PESTO PIZZA with Creamy Burrata Cheese

Top 4 italian pizza dough recipes from across the web

The most viewed italian pizza dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Neapolitan Pizza Dough

Ultra-thin Gluten-free Pizza Crust

Vegan Pizza Dough

Pesto Pizza

Top 4 italian pizza dough recipes from across the web

The most viewed italian pizza dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Neapolitan Pizza Dough

Ultra-thin Gluten-free Pizza Crust

Vegan Pizza Dough

Pesto Pizza

The most viewed italian pizza dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine