- Prep
- 30 min
- Cook
- 30 min
- Total time
- 60 min
- Yield
- 4 individual pizzasDifficulty: Easy
- Difficulty
- EASY
- Calories
- 450 kcal
Quick summary
“Crispy and easy-to-make pizza dough, perfect for individual pizzas in a gas oven. It is worth it for its simplicity and delicious results.”
What you need to know
- Uso de farinha de trigo especial para melhor textura
- Temperatura máxima do forno (250°C) para crocância
- Utilização de uma pedra refratária para melhor distribuição do calor
Ingredients
Main
- 500g of special wheat flour
- 300ml of warm water
- 10g of dry yeast
- 1 tablespoon of sugar
- 1 teaspoon salt
- 3 tablespoons of extra virgin olive oil
- 1 pinch of oregano
- Ideal temperature: Keep the oven at maximum temperature (250°C) to get a crispy base.
- Baking stone: If possible, use a baking stone or iron baking sheet for better heat distribution.
- Cooking time: In a gas oven, the pizza is ready in 12-15 minutes.
- Humidity: Place a container of water in the oven to create steam and make the dough softer.
- Positioning: Use the bottom oven rack to brown the base better.
Instructions
Principal
- Activate the yeast: In a small bowl, dissolve the yeast and sugar in the warm water. Let rest for 10 minutes until foam forms.
- Prepare the dough: Em uma tigela grande, misture a farinha e o sal. Make a well in the center and add the activated yeast and the olive oil.
- Knead the dough: Mix the ingredients and knead for 10 minutes until you get a smooth and elastic dough.
- First fermentation: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour in a warm place.
- Divide and shape: Divide the dough into 4 portions and open each one into a circular shape of approximately 25cm.
- Pre-bake in the gas oven: Preheat the oven to 250°C. Bake the dough for 5 minutes before adding the ingredients.
Chef's tips
- Use água morna para ativar o fermento
- Cubra a massa com um pano úmido durante a primeira fermentação
- Pré-asse a massa por 5 minutos antes de adicionar os ingredientes
Variations
- Adicione queijo ralado na massa para cobertura leve
- Use molho de tomate caseiro para variedade de sabores
- Inclua fatias de pepperoni ou presunto para versão salgada
Substitutions
- Farinha de trigo integral para quem deseja alternativas mais saudáveis
- Óleo de dendê para dar sabor típico de pizza
- Aguardeira como alternativa à pedra refratária
How to store
After prepared, the dough can be stored in a closed container in the refrigerator for up to 3 days. To keep it longer, freeze in a disk format and defrost in the oven.
Can it be frozen?
Not recommended to freeze the ready-made dough. Freeze in a disc shape and thaw in the oven before baking.
What to serve with
Serve with a refreshing green salad or a natural tomato sauce to complement the pizza.
Frequently asked questions
What is the best oven temperature?
The ideal temperature is 250°C to obtain the perfect crispness.
Can the dry active yeast be substituted?
Yes, it can be replaced by common dry yeast, but the amount may vary.
Can I use an electric oven?
Yes, but adjust the temperature according to the electric oven instructions.
Can the dough be stored in the freezer?
Não recomendado. Freeze the dough in a disk and thaw in the oven before baking.
