Those whose favorite pizza is Italian owned, passing down their recipes generations to generations, or the ones they’ve had in Italy itself, know that there’s something about Italian pizza crust that makes it the best. You can buy all pizza flour, even 00 flour online.
Many tried to figure it out, but not many are able to – it’s always been the pizza dough!
Everyone usually assumes that the yumminess oozes from the garden-fresh toppings, the kind of meat used, or even the best tomatoes from Italy, but the soul of the pizza is definitely the dough.
The Flour Power
Everything boils down to the right flour used. The wheat composition in the wheat grown in Italy is far different from the ones grown in the US or any other part of the world, all because of the difference in the soil. The mountainous limestone regions in Italy have more alkaline in its soil in comparison to the red soil in Italy.
Italy grades all of its flour-based on how finely ground it is and the quality based on the removal of where bran and germs. 00 flour is by far the most finely ground and refined flour among them. It’s so velvety and has a varying level of protein.
While making pizza dough, the presence of wheat bran tears strands of gluten that ruins its elasticity, and pizza dough needs its elasticity.
Why Italian Pizza Crust Tastes Amazing
00 Italian pizza flour that is superfine in texture, combined with the right protein composition, creates the perfect environment to make great pizza crust. This kind of pizza crust is crisp yet tender and produces delicious blistery bubbles, especially if it is wood-fired pizza.
As a result of the fineness of the Italian 00 flour, it doesn’t need a lot of water to make good dough.
How to Make Real Italian Pizza
- 600 ml of warm water
- A kilo of 00 flour
- Three tablespoons of fresh yeast or two teaspoons of dried yeast
- Six tablespoons of extra virgin olive oil
- Two teaspoons of salt
- 5 teaspoons of sugar
Directions to Making Pizza
- Firstly, sprinkle the yeast into a bowl with warm water. Make sure that the water is not too hot or too cold. Yeast thrives in warm water. Stir the yeast until it dissolves in the water completely.
- Next, on a flat surface, place the flour in the shape of a mountain with a volcano opening.
- Then put the yeast mixture along with all other ingredients into the mountain spout and knead everything well.
- Keep kneading till for 10 to 15 minutes until the dough is very smooth yet elastic. It is easier to do so, with the surface floured well.
- Now, grease a bowl well with olive oil and let the dough rest in it fully oil from all corners.
- Cover the bowl and let it rest for anytime between 1 hour to 4 hours.
- To make an authentically Italian pizza, using a knife, make a cross on the dough. It’s a centuries-old tradition to bless the bread.
- Meanwhile, while the resting period is about to come to a stop, preheat the oven to 200 degrees celsius.
- Lay back the dough on a floured surface and punch it down, releasing the bubbles.
- After that, divide the dough in half and give it another few minutes of rest.
- Then roll each of the sections into the pizza disc. Decide the thickness of your pizza.
- Add in the tomato sauce of your liking and brush the crust with olive oil.
- Bake the pizza for 10 minutes and then add in the cheese and all the other toppings.
- Bake until the cheese is melted away.
- Remove the pizza, add in your garnish, and enjoy your yummy piece!