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Author:
vicsantos.emp
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A Melhor Massa de Pizza do Mundo (The Best Pizza Dough)
This recipe guides you through making the 'best pizza dough in the world' using a long fermentation method. It results in a light, airy, and flavorful crust, perfect for any homemade pizza. The process involves simple ingredients and patience, primarily for the long rise, which develops deep flavors and a wonderful texture. This dough can be prepared a day in advance, making pizza night easy and delicious.
#Pizza
#Dough
#Italian
#Bread
#Fermentation
#Homemade
Kneaded dough
Recipe Information
33m
Prep Time
20m
Cook Time
13h 53m
Total Time
4
Servings
Medium
Italian
Portuguese
Nutrition (per serving)
510
Calories
12g
Protein
87g
Carbs
7g
Fat
Dough in a bowl for rising
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Risen dough being handled
Instructions
0/7 completed
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- In a large bowl, combine the lukewarm water, yeast, and sugar. Let it sit for 5 minutes until the yeast is foamy. If using instant yeast, you can proceed directly.5m
Preview5mPreviewIn a large bowl, combine the lukewarm water, yeast, and sugar. Let it sit for 5 minutes until the yeast is foamy. If using instant yeast, you can proceed directly. - Add the flour and salt to the bowl with the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Add the olive oil and mix until it's incorporated.3m
Preview3mPreviewAdd the flour and salt to the bowl with the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Add the olive oil and mix until it's incorporated. - Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. It should pass the 'windowpane' test.10mPreview10mPreviewTransfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. It should pass the 'windowpane' test.
- Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and refrigerate for a long fermentation, ideally 12-24 hours.12hPreview12hPreviewLightly grease a large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and refrigerate for a long fermentation, ideally 12-24 hours.
- Remove the dough from the refrigerator about 1-2 hours before you plan to bake. Gently punch down the dough to release air. Divide the dough into desired portions (e.g., 2 medium pizzas) and shape each portion into a ball.15mPreview15mPreviewRemove the dough from the refrigerator about 1-2 hours before you plan to bake. Gently punch down the dough to release air. Divide the dough into desired portions (e.g., 2 medium pizzas) and shape each portion into a ball.
- Cover the dough balls with a clean kitchen towel and let them rest on a lightly floured surface for another 30-60 minutes, allowing them to proof and relax.1h
Preview1hPreviewCover the dough balls with a clean kitchen towel and let them rest on a lightly floured surface for another 30-60 minutes, allowing them to proof and relax. - Preheat your oven and pizza stone (if using) to the highest temperature possible (usually 220-250°C or 425-475°F). Gently stretch or roll out each dough ball into your desired pizza shape and thickness. Add your favorite toppings and bake until the crust is golden brown and the cheese is bubbly.20m
Preview20mPreviewPreheat your oven and pizza stone (if using) to the highest temperature possible (usually 220-250°C or 425-475°F). Gently stretch or roll out each dough ball into your desired pizza shape and thickness. Add your favorite toppings and bake until the crust is golden brown and the cheese is bubbly.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
