Usually Livio prepares the pizza dough but this time I thought I’d give it a try and we were so
impressed by the result. There are a few things I learned while looking at him, such as:
– the dough needs a little bit of sugar and a little bit of salt
– you don’t need to overwork the dough because you want it to be elastic
(so it’s easier to stretch out)
– fresh yeast is a must
– believe it or not, all you need is half of the yeast (about 12g) because you want your pizza
to be digestible
– you need to use your hands in order to work the dough
So I followed his recipe and was able to prepare the dough in about 15 minutes.
Here it is, simple and lovely.
for 2 pizzas and 1 calzone
600g flour (00 type)
2 glasses of warm water
12g fresh yeast
1 level tsp sugar
1 tbsp salt
2 tbsp olive oil
plus extra warm water if needed
Ok so you have the 2 glasses of warm water in front of you. Crumble the yeast in one of the
2 glasses and mix it with 1 level teaspoonful of sugar.
Now add the 2 tbsp of olive oil in the other glass and mix them with 1 tbsp of salt.
Pour a little bit of the warm water (the one with the yeas) in a large bowl and add some flour.
You have to add a little bit of the water and a little bit of the flour until you start feeling the dough.
When you have finished with the water-yeast-sugar you can start adding the water-oil-salt liquid
to your dough.
Work it with your hands inside the bowl and you shall stop when the dough is
not too wet not too dry. Just moist.
Make a ball out of the dough and transfer it on a lightly floured surface.
Use your hand to work the dough a little bit more, about 2-3 minutes and transfer it back into the bowl.
With the help of a knife cut a cross on the top of the dough and sprinkle with some flour.
Cover with a cloth and leave to rest in a warm room for about 3 hours or until the dough
doubles its size.
Now, we usually work the dough a second time but if you are in a hurry you can start preparing
the pizzas at this time. For those who are Not in a hurry all you need to do is take the dough
out of the bowl, place it on a lightly floured surface and work it again for just 2-3 minutes.
Put it back in the bowl, cover it and leave it to rest for another hour.
This will make your dough even lighter and delicious.
These were our choices for the pizzas: one Margherita, one Calzone and one white pizza
with mozzarella and pachino tomatoes.