esbieta pizza

While the dough rests, we turn on the oven at 250-300ºC -the maximum that our home oven can reach- to preheat it. If we have a pizza baking stone, we put it in the lower part of the oven.

Season the tomato by mixing it with the extra virgin olive oil, oregano and salt to taste. Spread it on the pizza bases and put them in the lower part of the oven preheated to the maximum temperature.

Let them bake for about 10 minutes, take them out of the oven and spread the sliced mozzarella on them. We introduce again the oven for about seven or eight minutes until the cheese is completely melted.

fluffy pizza dough recipe

How many times have you eaten a pizza and then feel bloated and very thirsty. That happens because the pizza maker (in Italian «pizzaiolo») was probably in a hurry and did not let the dough ferment and mature for the necessary time or maybe he overdid it with the dose of yeast. The result is an indigestible and heavy pizza dough.

With this post I will give you some keys to prepare the Italian recipe for making pizza at home. I’m sure it will exceed your expectations. And if you have some leftover dough you can prepare the fried dough.

When we crave a pizza we want to eat it almost right away, you may not like what I’m going to say now. However, I ask you to give me a chance and at least try to make an Italian pizza dough as I indicate at least once. I’m sure that after trying it you will find it hard to prepare a quick pizza dough again.

As a premise keep in mind that the doughs must be felt, as I have already said in the focaccia recipe, each one of us has a different climate and humidity, also the brands of products we use can be different. Nevertheless we can all follow the following indications.

original italian pizza

How many times have you eaten a pizza and then feel bloated and thirsty? That happens because the pizza maker (in Italian «pizzaiolo») was probably in a hurry and did not let the dough ferment and mature for the necessary time or maybe he overdid it with the dosage of yeast. The result is an indigestible and heavy pizza dough.

With this post I will give you some keys to prepare the Italian recipe for making pizza at home. I’m sure it will exceed your expectations. And if you have some leftover dough you can prepare the fried dough.

When we crave a pizza we want to eat it almost right away, you may not like what I’m going to say now. However, I ask you to give me a chance and at least try to make an Italian pizza dough as I indicate at least once. I’m sure that after trying it you will find it hard to prepare a quick pizza dough again.

As a premise keep in mind that the doughs must be felt, as I have already said in the focaccia recipe, each one of us has a different climate and humidity, also the brands of products we use can be different. Nevertheless we can all follow the following indications.

recipe pizza dough without yeast

While the dough rests we turn on the oven to 250-300ºC -the maximum that reaches our home oven- to preheat it. If we have a stone to bake pizzas, we put it from that moment in the inferior part of the oven.

Season the tomato by mixing it with the extra virgin olive oil, oregano and salt to taste. Spread it on the pizza bases and put them in the lower part of the oven preheated to the maximum temperature.

Let them bake for about 10 minutes, take them out of the oven and spread the sliced mozzarella on them. We introduce again the oven for about seven or eight minutes until the cheese is completely melted.