Traveler Henry Morton describes his acquaintance with pizza this way: "A terrible pie called pizza, baked with dough stuffed with bacon, stinky cheese and flavored with garlic." So that your pizza doesn't look like this description, you need to start with the basics, namely, make a good, correct dough.
You will need: one kilogram of wheat flour, half a liter of pure filtered water, 80 ml of vegetable oil, 30 grams of sugar, 15 grams of salt, 7.5 grams of live yeast. A large container with a lid and a place for it in the refrigerator.
It is better to take regular flour, not whole grain. Olive oil is better, but good sunflower oil will do. Sugar is to taste, but practice shows that brown is a priority.
Important: if you want pizza for dinner today, you need to start cooking at least yesterday, preferably the day before yesterday.
So: first, you should mix the dry ingredients, namely flour, sugar, salt and yeast. Measure everything by weights, no "by eye", etc., if there are no scales - only you are responsible for the result. The scale in the kitchen should always be, as well as a measuring vessel for water. Try to distribute sugar, salt and yeast as evenly as possible so that there is no such thing that there is a lot of yeast here, but here for a fig.
After that, slowly pour in water and knead the dough. Water should not be poured in a full bucket, but neatly and evenly, as in bru-bars coffee is brewed through a filter bag. When the dough is more or less hardened, add olive (or sunflower) oil. Continue to knead.
If you are preparing pizza for the first time and immediately following this recipe - just do everything as described. If you have already cooked pizza, but did the dough differently, the consistency should be "dubious" for you, unusual, as if too soft.
Put the dough in a container, cover it with a lid and send it to the refrigerator for at least 12 hours, but in general Italians keep the dough for at least a day, preferably 36 hours or 48, two days. Here it is important to remember such a concept as the power of flour.
Take the bag of flour that you used for the dough. To determine the strength of flour at home, just look at the protein content of the flour.
A very weak flour is 9-10 grams of protein (this is not suitable for pizza, this is for cookies).
Weak flour is 10-11 grams of protein (this is not good for pizza, this is for gingerbread, muffins)
Strong flour is about 12-13 grams of protein, this flour is just great for products with long fermentation.
Taking this opportunity - very strong flour, in which protein is up to 15 grams, is ideal for Easter cakes (Easter is coming soon).
Life hack: practice has shown that the above recipe is for two medium-sized pizzas. Try to put the dough in the refrigerator, after 12 hours remove and cut off half, and leave the other in the refrigerator for another 12 hours. Make two different pizzas and compare as you like best. Then you can repeat the trick, but with different time intervals - 36 hours and 48 hours. Thus, you will try different doughs and decide which one you like best.
