So, you’ve got your electric pizza oven ready to go but you’re not sure where to start when it comes to homemade pizza?
Every good pizza starts with a good foundation so getting your dough just right is essential for making it ‘just like mama used to’. From Neapolitan style to thin crust, deep pan and even sourdough, the choices are endless when it comes to the perfect base. We’ve rounded up the best bases in the business to suit every taste.
Neapolitan Pizza Dough
If you’ve been trying but failing to perfect this classic dough, then look no further than this foolproof recipe.
Ingredients:
- 1 litre of room temperature water
- 30g salt
- 4g fresh compressed yeast
- 1.5kg 00 flour
Method:
- Pour the litre of room temperature water into a bowl along with the salt and yeast and mix to dissolve.
- Add the flour in gradually, mixing as you go.
- Once all the flour is added, continue to mix until the dough appears smooth and is coming away from the edge of the bowl.
- Set the mix aside for 5 minutes before pulling a section of the dough upwards to check for ‘the window pane’ effect (if you can see light through the stretched dough). If you can, cover the dough in the bowl and leave to sit overnight at room temperature.
- When you are ready to ball your dough, tip it onto a lightly floured surface before folding up into a tight ball.
- Section the dough into around 270g portions before folding each of these inside of themselves and pinching the bottom to create a tight ball.
- Leave the dough balls in an airtight container for 2-3 hours before using or keep in the fridge for 2-3 days.
Credit: https://www.gozney.com/blogs/recipes/neapolitan-pizza-dough-by-the-pizza-jew
New York Style Pizza Dough
Home of the dollar slice, New York style pizza really needs to be folded and eaten on the go!
Ingredients:
- 567 grams water
- 2 grams active dry yeast, or ⅓ teaspoon instant dry yeast
- 872 grams bread flour
- 9 grams granulated sugar
- 26 grams salt
- 44 grams extra-virgin olive oil
- Flour, for dusting
Method:
- In a large bowl, stir the ingredients with a wooden spoon (in the same order as above) until the dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball.
- Whack the dough onto a lightly floured surface and knead with both hands for about 10 minutes. You’re looking for a firm but stretchy consistency.
- Place the dough back in the mixing bowl. Cover with a kitchen towel and let it rest for an hour.
- Once you’ve let the dough rest for an hour, lightly wet your hands and begin to gently lift the edge of the dough and fold it over the center. Do this on 4 sides, like folding an envelope, then cover and let rest for another hour. Repeat this process twice more.
- After the third fold and rest, place your dough on a lightly floured countertop and divide your mixture into four 380-gram dough balls.
- Let your dough balls rest in the fridge overnight.
- When you’re ready to cook, take your dough out the fridge 3 hours before, cover with your chosen toppings and bake.
Credit: https://ooni.com/blogs/recipes/new-york-style-pizza-dough
Deep Dish Pizza Dough
For when you fancy something a little heartier, a deep-dish pizza is comforting and buttery – what could be better?
Ingredients:
- 406g all-purpose flour
- 60g of yellow cornmeal
- 1 and ¼ teaspoons of salt
- 1 tablespoon of granulated sugar
- 7g of yeast
- 300ml of lukewarm water
- 8 tablespoons of unsalted butter
- Olive oil for coating
Method:
- Combine the flour, cornmeal, salt, sugar, and yeast in a large mixing bowl and mix with a wooden spoon.
- Make sure that the water and butter aren’t too warm. If you’ve melted butter in the microwave let it stand for about 5 minutes before adding to the yeast. Add the warm water and ¼ cup of the melted butter.
- Stir the dough until everything begins to combine and moisten.
- Take the dough out of the bowl and continue to knead by hand.
- Form the dough into a large ball. Lightly line a mixing bowl with olive oil and then tip the dough into the bowl, turning it round so that all the sides of the dough are coated.
- Cover the bowl and let the dough rise for 1-2 hours (or until it’s doubled in size) in a warm place.
- Lightly flour a work surface and roll the dough into a large 15×12 rectangle.
- Spread a ¼ cup of butter on the dough and then roll up the dough into a long sausage and cut it in half. Roll these two halves into balls.
- Place your two balls back into your olive oiled bowl, cover and then let rest for an hour in the fridge.
- When you’re ready to cook, roll out the dough and drape over a cake tin, pressing the dough in. Cover with your sauce and toppings and bake!
Credit: https://sallysbakingaddiction.com/how-to-make-chicago-style-deep-dish-pizza/#tasty-recipes-74208
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