Original Italian Pizza Dough – By Felix Irungu

The original Italian pizza dough is at home in the land on the Adriatic Sea. And there the mammas pass on the family recipe from generation to generation to their daughters. But the flatbread, which is made from a yeast dough, has long since begun its triumphal march around the world. The pizza with tomato sauce and cheese, which we are familiar with, originated in Naples and is nowadays represented as a healthy fast food in all countries of the world. Italian pizza dough is best prepared in a stone oven, but an excellent pizza can also be baked in the home kitchen.

Ingredients: (for 4 Portions)
350 g wheat flour
50 g durum wheat semolina
50 ml extra virgin olive oil
200 ml room temperature water
3 g dry yeast
1 1/2 tsp salt

Preparation
Dissolve yeast in water, at least 10 minutes then it should foam slightly. (Tip: This is a great indicator to determine whether the yeast is still ok, if nothing foams – then it’s nothing) Ok, so while the yeast culture activates, mix flour with the salt, then add the yeast mixture and the oil. Mix and knead for 8 – 10 minutes to a ‘gschmeidigen dough.
Place the dough in a bowl, cover carefully and refrigerate. Preferably overnight or at least 8 hours better 24 hours. My tactic is to leave the dough here completely. This gives it more time to ferment. It develops a fantastic, slightly tart flavor as the yeasts convert sugar to alcohol. Don’t worry about the dough going bad or souring. The whole thing is also known as “long dough fermentation”. Of course, you can also use the dough immediately after this recipe, but taste-wise you just miss something. After about 8 hours, remove the risen dough from the bowl and fold it several times. Then put it back into the bowl and let it rest for another 8 hours. This process can be repeated 2-3 times.
Take the dough out of the refrigerator two hours before you need it. Divide into quarters and form into balls. Flour the dough balls a little so that they do not start to “sweat” when they absorb moisture from the surrounding air. Cover with a cloth and place in a warm place. e.g. oven with the light on.
After two hours, roll out the dough ball and make the pizza of choice.

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