In Italy you can buy fresh and daily-made pizza dough in almost every bakery. You can find ready rolled pizza dough in any super-market as well.
Yes, it can be really convenient, but… reading the ingredient list of a processed-ready-made pizza is astonishing: any ready made pizza dough has at least 14 ingredients: wheat flour, water, palm oil, sunflower oil, gluten, diphosphates, sodium carbonate, alcohol, citric acid, salt, guar gum, ascorbic acid, emulsifiers. And as usual… looking at the ingredients label for a processed, packaged food, chances are that you won’t have a clue what some of the ingredients are.
Pizza dough the fresh, simple, healthy, traditional, hand-made pizza dough that is loved all over has only four ingredients: flour, water, salt and yeast. No fats, no thickeners, no emulsifiers, no antioxidant, no stabilizers!
Pizza is a real healthy, simple, basic and natural meal: there is no reason to eat 10 unnecessary and misleading ingredients, used to keep apparently fresh one of the most basic mixtures in the cooking history, that was intended to be prepared, cooked and consumed in a day.
It’s about time to embarked on a peaceful struggle against food additives, preservatives, food coloring etc…
So, it’s time to learn how to make homemade pizza dough! It’s easy: just carefully follow the doses and rising times and with a little patience and a bit of arm strength familiarize yourself and savor pizza as it should be: simple, healthy, natural, true.
wheat flour (Italian OO flour) 1.5 Kg plus extra for dusting/ 3lb plus extra for dusting
sea salt 50 gr/ 1 2/3 oz
active dry yeast 3 gr
Pour a liter of water at room temperature (about 22° C) in a large bowl, then add the sea salt and stir until completely dissolved. Add 1/3 of the flour. Knead by hands from the bottom upwards holding fingers open until mixture is creamy but not necessarily without lumps. Dissolve the yeast in the dough and add another third of flour, a bit at a time: adding flour little by little allows the dough to absorb moisture to incorporate air. Continue until you finish the flour.
When the dough looks like an elastic and homogeneous ball, transfer to the working floured surface. Knead slowly without tearing the dough. The right movement is just folding the sought over itself many times, so that the dough incorporates air. It may be a little sticky, but continue to knead for ten minutes before adding flour.
Cover the dough with a damp cloth and let it rest for 5 minutes.
Then knead again for 10 minutes, cover and let rise at room temperature for an hour and a half.
Cut the dough into 6 stripes. Roll each stripe until you form 6 balls.
Sprinkle a tray of flour, place the balls, cover and let rise for 6 hours.
After the leavening , roll out the dough to form the pizzas. Spread each ball on a dusted working surface pushing with your fingers from the center towards the edges: pizza has hight trims because the borders incorporate air with this movement.
Turn and beat the dough-discs a few times.
Now you are ready to season your pizza and cook it.
Processed foods, even the simple ready made pizza dough, are high in artificial ingredients, refined carbs and unhealthy fats. They usually contain cheap fats, refined seed oils (like soybean or palm oil) that are often hydrogenated… which turns them into trans fats, in other words in extremely unhealthy nasty and risky foods.
The best way to avoid artificial ingredients, refined carbs and trans-fats is to avoid processed foods as much as you can.
Eat real food. Cook real food. Savor real food!
Just make a real Pizza!