Pizza dough that rises well

The secret of such a test is to knead for a long time and not roll out thinly. And that's it! Many people like thin pizza, like in a pizzeria, but sometimes I want to remember the times (who survived them) when we just started to learn about pizza, its existence and what it is eaten with, if I may say so. It was then that the housewives cooked thick fluffy pizzas with an even thicker filling. Not every Italian would have mastered such a thing, but we could... and they asked for supplements.

Foster

Recipe author

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Composition / ingredients

servings:

Wheat flour (approximately, look at the batch)

550

Water

300

Dry yeast (1 small bag)

Sugar

Salt

0.5

Sunflower oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 8 g

Fats 11 % 6 g

Carbohydrates 75 % 42 g

253 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h

Step 1:
Heat the water slightly warmer than body temperature, pour it into a mixing bowl.
Step 2:
Add sugar, salt and yeast to the water.
Step 3:
Mix everything well.
Step 4:
Gradually sifting flour into the water, start kneading.
Step 5:
Add and knead.
Step 6:
Add butter to the soft sticky dough and continue kneading with your hands.
Step 7:
Knead a soft elastic dough.
Step 8:
Put in a bowl, cover with a towel and leave to come up for half an hour (or until it grows 2 times, it depends on the freshness of the yeast).
Step 9:
That's such a big bun turned out.
Step 10:
Knead the dough, knead a little - and you can form a pizza. For a lush pizza, you do not need a very thin rollout and a preliminary proofing is very necessary - the first time without filling, and the second time with filling.

Enjoy!

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. Read a lot of useful information about flour and its properties in this article!