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Home made pizza: advice about the dough

What flour for making pizzas? How do I work with the dough? Some practical advice for successful pizza dough.

The first thing to do is to use gluten rich flour. The dough should be very elastic and resistant to imprison the gas from the raising without cracking during the baking. Without gluten and without properly raised dough, you get cardboard!

The tip: ""00"" flour. Much more high performance than the T45 and T55 flour we generally use.

The strength of baking is in the kneading

Fine flour for baking cakes does not have the same properties as flour for making bread. The difference is a question of elasticity and resistance. This is what the pros call the baking strength. Flour that is specially for pizza has strong baking strength, but it needs to be kneaded well to incorporate air and hydrate the gluten molecules. Incorporate the salt as late as possible to avoid killing the yeast when you mix them together.

Tip: work with flexible dough


When it comes out of the kneading machine (or you can knead by hand), the dough is still sticky. Roll it into a dough ball on a worktop and flatten it several times, drawing it in from the outside to form a ball. Once you have worked the dough, leave it to raise in a hot place (around 25°C.).

Tip: Wrap plastic film around the dough ball without letting air in and the top of the dough will not become dry.


The advantage of a wood oven is that it retains heat very well and adds some incomparable aromas. The only problem is that not everyone owns one! A household oven also has some advantages: you turn the dial and it heats by itself. The major inconvenience is that it is not designed for pizzas or bread.

The tip: place a brick or refractory stone on your oven grill and preheat for 10 more minutes.

The temperature

When you place the pizza on the stone, the temperature of the dough will rise very quickly. The steam can come out from below and it will stay light. At the right temperature it will also turn brown quickly on top and not become dry.

The tip: use a very hot oven

There are many dough recipes. Some will suit you more than others, but whatever your preference, think acidity. A longer raising time will always lead to more acidic dough and good dough always has a slight hint of acidity…

Enjoy making your own bread and pizza dough!
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