Best puff pizza pastry ever

Ingredients

Pizza dough

600 grams (21.2 ounces) flour
400 grams (14.1 ounces) water
12 grams (0.4 ounces) salt
25 grams (0.9 ounces) sugar
7 grams (0.2 ounces) dry yeast
40 grams (1.4 ounces) olive oil

Equipment

Stand Mixer
A stand mixer with a dough hook attachment is ideal for kneading dough, ensuring it's as smooth and elastic as possible.
Mixing Bowls
Use various sized bowls for mixing ingredients and allowing the dough to rest and ferment.
Greased Container
A container greased with olive oil will prevent the dough from sticking and facilitate easy handling during fermentation.
Baking Stone or Cast Iron Skillet
These provide optimal heat distribution for a perfect, crispy pizza crust. If not available, a pre-heated baking sheet works well too.
Rolling Pin
Although optional, a rolling pin can help shape your dough uniformly. Remember to lightly flour your surface to prevent sticking.

Instructions

Step 1

Step 1: Put the flour, sugar, yeast, and water into a mixer bowl. Ensure the water is lukewarm for best yeast activation.

Step 2

Step 2: Knead with a hook attachment on speed 1-2 for 3 minutes until combined. This will help bring the ingredients together gently.

Step 3

Step 3: Let the dough rest for 15-20 minutes. Resting allows the dough to hydrate properly.

Step 4

Step 4: Add salt, and turn on the mixer for another 10 minutes. The dough should become smooth. Adding salt later helps in achieving proper dough texture.

Step 5

Step 5: Pour in the oil, and knead for 5-7 more minutes. Olive oil adds a rich flavor and smooth texture to your pizza dough.

Step 6

Step 6: Grease the container with a thin layer of olive oil. This prevents the dough from sticking.

Step 7

Step 7: Spread the dough, and close the lid. Covering the dough allows it to ferment properly.

Step 8

Step 8: Let the dough stay at 68°F (20°C) for 3 hours. Every hour (i.e. 2 times) fold the dough like an envelope. Folding helps to strengthen the gluten structure.

Step 9

Step 9: After the last folding, put the dough in the fridge for at least 3-4 hours, or better overnight. Refrigerating the dough improves its flavor.

Step 10

If the room temperature is 75-77°F (24-25°C), the fermentation will take 2 hours with one folding.

Step 11

Step 10: Divide the dough into 4 parts, and roll each part into a ball. This step makes it easier to shape individual pizzas.

Step 12

Step 11: After 15-20 minutes, stretch the dough with your hands, shaping the pizzas. Hand stretching gives you control over the thickness.

Step 13

Step 12: Place the pizza base on baking paper. This makes transferring to the oven easier.

Step 14

Step 13: Spread the desired filling on top. Get creative with your toppings!

Step 15

Step 14: Preheat your oven to 482°F (250°C). A hot oven ensures a crispy crust.

Step 16

Step 15: Place the baking sheet (or hot pod, stone, or cast iron skillet) in the oven to preheat. Preheating ensures even baking.

Step 17

Step 16: Transfer the paper with the pizza onto the hot surface and bake the pizza at 482°F (250°C). Bake until the crust is golden and the cheese is bubbly.

Step 18

Step 17: Under the filling, the dough is thin, with small bubbles in the crumb. The edge is thicker, with large pores. This is a sign of a well-made pizza crust.

Servings

Serving homemade pizza is an experience of its own. 🍕

Classic Margherita: Top your pizza base with fresh tomato sauce, slices of mozzarella, a sprinkle of basil, and a drizzle of extra virgin olive oil. Serve it hot with a side of mixed green salad.

Pepperoni Party: Layer pepperoni slices generously over a base of tangy tomato sauce and melty mozzarella cheese. This crowd-pleaser pairs wonderfully with a cold beer. 🍺

Veggie Delight: Load your pizza with colorful bell peppers, mushrooms, onions, and olives. Add a dollop of pesto for an extra punch of flavor. Serve it with a refreshing lemonade. 🍋

Sweet Endings: For a dessert twist, spread Nutella over a baked crust, sprinkle with chopped nuts, and finish with sliced strawberries. Perfect for a sweet tooth! 🍓

Variations

Adapt this pizza dough recipe to fit your dietary needs! 🌱

Gluten-Free: Swap the flour in the recipe with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to help the dough rise and maintain elasticity.

Vegan: This recipe is already vegan-friendly, but if you’re adding toppings, stick to dairy-free cheese alternatives and load up on veggies for a fully plant-based meal. 🌿

Pro Tip: Always check ingredient labels to confirm they meet your dietary restrictions.

Faq

How do I know if my dough is properly kneaded?
Your dough should be smooth, elastic, and slightly tacky to the touch. If it tears easily, it needs more kneading.
Why is my pizza dough not rising?
Ensure your yeast is active and the ambient temperature is warm enough for fermentation. Cold conditions can slow down the rising process.
What if I don't have a pizza stone?
No worries! You can use a pre-heated baking sheet or an upside-down cast iron skillet for similar results.
Can I freeze the pizza dough?
Absolutely! After the dough has risen, divide it into portions, wrap each one tightly, and freeze. Thaw it in the refrigerator overnight before use.
How thin should I roll out my dough?
It depends on your preference. For a thin crust, roll it out to about 1/4 inch thick. For a thicker, chewier crust, aim for about 1/2 inch.
What can I do to get a crispy crust?
Preheat your pizza stone or baking sheet, and bake at a high temperature (482°F/250°C). Ensure your oven is fully preheated before baking.