{"id":284,"date":"2017-07-18T15:35:26","date_gmt":"2017-07-18T15:35:26","guid":{"rendered":"https:\/\/www.wood-firedoven.co.uk\/?p=284"},"modified":"2020-01-09T14:06:39","modified_gmt":"2020-01-09T14:06:39","slug":"pizza-dough-recipe-2","status":"publish","type":"post","link":"https:\/\/www.wood-firedoven.co.uk\/pizza-dough-recipe-2\/","title":{"rendered":"PIZZA DOUGH RECIPE 2-BEST DOUGH EVER!"},"content":{"rendered":"
\"pizza
A classic Margherita\u00a0Pizza – with tomato, buffalo mozzarella\u00a0and basil leaves<\/em><\/figcaption><\/figure>\n

Pizza dough recipe<\/h3>\n

Pizza recipes and dough recipes are all over the internet and vary from baker to pizzaiolo but there are few things which crop up again and again in almost every post or video: sugar and yeast and olive oil in the dough.<\/p>\n

Contrary to what you may see or hear, you don\u2019t need sugar to get yeast going. Just dissolve it in warm water and add it to your flour. Flour has enough sugar in the carbohydrate to activate the yeast.<\/p>\n

Pizza dough recipe- keep it cool<\/strong><\/h4>\n

This goes for bread making as well. The dough will also taste better if retarded overnight or for a couple of nights in the fridge and then brought back to room temperature before you bake. The cooler the dough, the more it will \u2018pop\u2019 in the oven as the gas in the dough expands rapidly.<\/p>\n

Olive oil is not traditionally added to a pizza dough. It is 00 flour, yeast, salt and water. Olive oil can be added in small quantities however and will make the dough a little softer\u00a0 It is added when topping the pizza before cooking, as a drizzle and will help to fuse the ingredients together.<\/p>\n

As a well known pizzaiolo in the US quite rightly pointed out, pizza is NOT bread! Pizza is a leavened flatbread which should just bubble up in places around the edge or cornichione. As a word, pizza is related to and derived from the ancient greek pitta and similar breads are found all over the continent from pissaladiere in France all the way to Turkey\u2019s pida and middle eastern pittah.<\/p>\n

Traditionally cooked at high heat in a brick oven, these breads are a staple food combined with simple fresh ingredients and not a dumping ground for anything that comes to hand from the fridge.<\/p>\n

The modern pizza has regional variations even within Italy and changed character somewhat when taken to the US with the deep pan pizza of Chicago. Humble pizza dough recipes continue to evolve with new toppings added daily as the concept spreads across the globe.<\/p>\n

Here is a pretty good video with Vito Iacopelli – he has a comprehensive series so please have a look.<\/p>\n