Pizza Dough That Rises Well
The secret to this dough is to knead it for a long time and not roll it out too thin. That's all there is to it! Plenty of people love thin pizza, like at a pizzeria, but sometimes you want to go back to the days (for those who lived through them) when we were just discovering pizza — what it was, and what you ate it with, so to speak. Back then, home cooks made thick, fluffy pizzas with even thicker toppings. Not every Italian could have finished one, but we could... and we asked for seconds.
Cooking method
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Step 1:
Heat the water until it's slightly warmer than body temperature, then pour it into a mixing bowl.
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Step 2:
Add the sugar, salt, and yeast to the water.
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Step 3:
Mix everything well.
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Step 4:
Gradually sift the flour into the water and start kneading.
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Step 5:
Keep adding flour and kneading.
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Step 6:
Once the dough is soft and sticky, add the oil and keep kneading by hand.
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Step 7:
Knead it into a soft, elastic dough.
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Step 8:
Put it in a bowl, cover with a towel, and let it rise for about half an hour (or until doubled — it depends on how fresh your yeast is).
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Step 9:
Here's the big ball of dough you'll end up with.
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Step 10:
Punch down the dough, knead it briefly — and it's ready to shape into a pizza. For a fluffy pizza, don't roll it out too thin, and a preliminary proof is essential: once without toppings, then again with them.
- Enjoy!
- Be prepared for the flour to need adjusting — you may need more or less than the recipe states. Go by the desired consistency of the dough rather than the exact amount of flour. You'll find plenty of useful information about flour and its properties in this article!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Dry yeast - 410 kcal/100g
