Pizza Base Dough is a traditional Italian recipe for a classic yeast-leavened pizza dough base. The full recipe is presented here and I hope you enjoy this classic Italian version of: Pizza Base Dough.
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Ingredients:
One packet of yeast
700g of plain flour
360ml of lukewarm water
1–1½ tsp sugar
1 tsp salt
Olive oil
Method:
Pour the water into a mixing bowl, and add the yeast and the sugar. The water should be warm enough to activate the yeast (about 45C) but no warmer, as it will kill them. Stir initially, then allow to sit for about 10 minutes. Meanwhile, add the flour, salt and a tablespoon of olive oil into another bowl. When ready, add the yeast mixture a little at a time, and mix together until it becomes a sticky mass (but make sure that it's not too wet). Knead in the bowl for a few moments, then remove onto a lightly-floured surface. Throw the dough down onto the flour somewhere between five to ten times, then knead for a few minutes. Throw it down a few more times (it will be sticky at first, but as it accumulates flour it will become easier to handle.
At this point, coat a bowl with olive oil, put the dough in it and cover with a cloth. Allow it to raise for four to eight hours. Once it has risen, there should be enough dough for two large, or for four small pizzas. Slice into the appropriate number of smaller dough balls and either use immediately or refrigerate for up to four days. The dough can be frozen longer-term, but it must be defrosted thoroughly before stretching.
Stretching the Dough
Coat your pizza pan (or baking tray) with olive oil, then lightly flour the dough ball. Work it by stretching out from the middle. The stretching can then be completed with a rolling pin, or by hand stretching to completion. For hand stretching, once the dough is large enough to cover both hands, carefully stretch little by little. For the adventurous, toss it in the air a few times. This is a skill dependent on practice, though, so expect to ruining the first few batches of dough before you get the hand of it. However, the pizzas do come out more evenly if you use this technique. Once the dough is sufficiently stretched, place on the pan and prepare the topping. Allow the pizza to raise for about 20 minutes before adding the cold topping then place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 20 minutes.
