Recipe Overview
This Italian pizza dough has a fluffy, crispy crust and a soft, chewy texture inside. Using a dough maker makes kneading and fermentation easier, helping the dough develop strong gluten. The key steps are dissolving the yeast in water first, kneading until a thin windowpane film forms, fermenting properly, then dividing, resting, and stretching the dough. In summer, use ice water to help control the dough temperature.
Ingredients
Bread flour: 8.8 oz / about 250 g
Salt: 0.07 oz / about 2 g
Olive oil: 0.35 oz / about 10 g
Water: 6.4 oz / about 181 g
Dry yeast: 0.07 oz / about 2 g
Instructions
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Add the bread flour, salt, and olive oil directly into the mixing bowl. Dissolve the dry yeast in water first. Use ice water in summer.
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Select Mix mode and set the time to 25 minutes. Start the machine, then pour the yeast water into the mixing bowl.
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After mixing, the dough should be smooth and elastic, and should be able to stretch into a thin windowpane film.
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Remove the mixing blade, shape the dough into a ball, and place it back into the bowl. Select Fermentation mode and set for 60 minutes.
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After fermentation, divide the dough into 2 portions and shape them into balls. Cover with a damp cloth and let them rest for 40 minutes.
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Gently press and stretch the rested dough to your desired pizza size, keeping the edges airy.
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Add pizza sauce, cheese, sausage, tomatoes, basil, or other toppings as desired.
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Home oven: Preheat to the highest temperature, about 482°F–536°F, and bake for 8–9 minutes.
Pizza oven: Bake at about 900°F–1000°F for around 1.5 minutes.
