Perfect Pizza Dough, Like at a Pizzeria

Ingredients

• 5 g Dry yeast (For the sponge)
• 2 tbsp Sugar (For the sponge)
• 75 g Wheat flour (First portion of flour, for the sponge)
• 270 ml Warm water or milk (Use either water or milk)
• 0.5 tsp Salt (Add to the sponge)
• 1 tbsp Olive oil (Add to the dough)
• 300 g Wheat flour (Add to the sponge)
• Semolina (For sprinkling the parchment)
• Mayonnaise (For the topping, quantity not specified; in the video it is spread over the crust)
• Garlic (Combine with the mayonnaise; quantity not specified)
• Cheese (Quantity not specified)
• Boiled chicken (Quantity not specified)
• Champignons (Quantity not specified)

Steps

1. 1

   Prepare the sponge: combine the dry yeast, sugar, 75 g flour, and 270 ml warm water or milk. Leave the mixture to stand for 15–20 minutes.

2. 2

   Add the salt, olive oil, and 300 g flour to the sponge.

3. 3

   Knead the dough well, cover it with a towel, and leave it in a warm place for approximately 1 hour to rise. The dough should become fluffy and airy.

4. 4

   Divide the dough into two portions.

5. 5

   Sprinkle the parchment with semolina, place a portion of dough on it, and flatten it with your fingers, shaping a crust with raised edges.

6. 6

   For the topping shown, combine the mayonnaise with the garlic and spread it over the crust.

7. 7

   Sprinkle the crust with cheese, add the boiled chicken and champignons, then sprinkle with cheese again. The topping can be changed to any ingredients you prefer.

8. 8

   Preheat the oven to its maximum temperature; the source specifies 250 °C.

9. 9

   Bake the pizza in the preheated oven for 10–15 minutes. The transcript specifies 15 minutes for the version shown.

Notes

The quantities for the toppings are not specified, so add them to taste. The source does not clarify whether to use water or milk, nor does it describe the exact doneness of the pizza.

Nutrition per serving

• main course
• pizza
• Italian cuisine
• baking
• yeast dough
• homemade pizza
• chicken
• mushrooms