Italian Pizza Dough Recipe
Serving the ideal pizza is a quest of many. But only a few have been able to master this skill well. For getting that perfect pizzas dough, it’s important to know a few key techniques along with using the best ingredients.
Yield
1 servingsPrep
Cook
20Ready
40 minIngredients
SwissBake Italian Pizza Premix 300 g
Pizza flour / T65 700 g
Water (Room temp) 580 g to 600 g
Active Dry Yeast 10 - 15 g or Fresh Yeast 20 g
Olive Oil 50 g
Ingredients
SwissBake Italian Pizza Premix 300 g
Pizza flour / T65 700 g
Water (Room temp) 580 g to 600 g
Active Dry Yeast 10 - 15 g or Fresh Yeast 20 g
Olive Oil 50 g
Directions
Using a Spiral Mixer, Mix for 2 to 4 minutes on slow and 5 to 6 minutes fast depending on the type of mixer and dough batch size. Finished dough temperature should be in the range of 27º C to 30º C. Rest the dough on a bench for 20 – 30 minutes. Scale individual dough ball. Now roll out the dough balls according to the pan or tray sizes. Spread on Pizza Sauce and cover with toppings of your choice. Finish with cheese toppings. Give a final proof of 5 minutes and Bake at 240º – 250º C for 5 – 7 minutes.
