Ten-Minute Dough
This is a quick pizza dough made with 1 kg flour, salt, water, yeast, sugar, a drop of oil, and fine semolina. The chef explains that it needs thorough kneading to develop strong gluten, followed by proofing, and demonstrates four freezing methods: dough balls in the freezer; partially baked pizza bases; fully assembled pizzas with sauce and toppings, frozen flat; and baked pizzas stored for reheating later. He also recommends baking in a very hot oven with top and bottom heat for a very short time so the pizza remains soft rather than dry.
A basic quick dough recipe that can be used for bread, pastries, or savory baking.
Like an all-purpose quick yeast dough or simple pastry dough.
This is a foundation recipe, so pay attention to resting time even if the mixing is fast.
Ingredients
- 1 kg Flour
- 1 tablespoon (5 g) Salt
- 2 1/2 magic cups (each cup is 200 ml) Water
- 22 g Fresh yeast
- 1 tablespoon Sugar
- for softening A drop of oil
- Fine semolina
- 1 kg Peeled, chopped tomatoes
- 1/2 onion Onion
- 3 cloves Garlic
- a little Olive oil
- a little Salt
- a little Oregano
- to taste Cheese
- Mushrooms
- Sliced olives
- Mixed-color bell peppers
- Salami
- A sprinkle of corn
- 2 sachets per kg Instant yeast
- for greasing the tray Oil
- Water spray bottle
- or a cardboard, plastic, or glass dish Container
Instructions
- Place 1 kg flour in a bowl.
- Add 1 tablespoon of salt, weighing 5 g, to the bowl.
- Add 2 1/2 magic cups of water to the bowl, with each cup measuring 200 ml.
- Add 22 g fresh yeast to the bowl, or use instant yeast at a rate of 2 sachets per kg, according to the chef.
- Add 1 tablespoon sugar to the bowl, then mix the ingredients.
- Knead the dough thoroughly by hand until the gluten develops and the dough becomes elastic.
- Add a drop of oil to soften the dough, then knead it again until it becomes smoother.
- According to the chef, softer dough is better for pizza.
- Leave the dough to proof in a warm place for about 1 hour in winter, or less in summer.
- After proofing, sprinkle a little fine semolina over the work surface or tray, then divide the dough into balls.
- Cover the dough balls with a cloth, and they may be lightly sprayed with water if they will be left to proof.
- For the first freezing method, place the dough balls in bags and put them in the freezer.
- When ready to use, take the dough out well before baking and leave it outside the freezer until thawed. Then place it in a bowl greased with a drop of oil and leave it to proof in a dark place.
- For the second freezing method, roll out the dough in a tray, then bake it in a hot oven with top and bottom heat at the highest temperature for about 5 minutes, until it dries slightly.
- For the third freezing method, prepare the pizza sauce in a bowl or with an immersion blender using 1 kg peeled, chopped tomatoes, 1/2 onion, 3 cloves garlic, a little olive oil, a little salt, and a little oregano.
- Grease a suitable dish or container with a little oil, then spread the pizza base in it and top with the sauce, cheese, mushrooms, sliced olives, mixed-color bell peppers, salami, and a sprinkle of corn.
- Cover the pizza with plastic wrap, then place it flat in the freezer.
- When ready to use, leave the frozen pizza out of the refrigerator for 15 minutes to 30 minutes, then put it in the oven.
- For the fourth freezing method, roll out the dough with the toppings, then bake it in a very hot oven with top and bottom heat for 5 to 6 minutes, until it cooks quickly.
- If the pizza is stored after baking, place it in a suitable container or dish and cover it, then reheat it later in the microwave for 1 minute.