Easy and Quick Pizza Dough Recipe / Helppo ja nopea pizzataikina resepti

by Jukka Salminen

This is the Basic Dough recipe from Slicemonger's cookbook "Homemade Pizza but Better". This Neapolitan-style pizza dough is quick and easy to make. It’s my go-to dough, suitable even for short-notice pizza needs. Even with a rising time of just a few hours, you can turn this into a delicious pizza for surprise guests or for a get-together with friends.

I recommend using a Tipo 00 pizza flour, but you can also use a bread flour or a plain (all-purpose) flour with a high protein level (approx. 12 to 14 g per 100 g). For a quick-rise dough, you don’t need an especially strong flour. It’s easier to make the dough if you have a mixer, a scale and some big bowls for rising, but you can also prepare it by hand on your tabletop.

Slicemonger’s basic Pizza Dough For 4 pizzas, 30 cm (12”) in diameter (240 g per ball)

4 g (1 tsp) Instant Dry Yeast or 12 g fresh yeast

18 g (1 tbsp) Fine Sea Salt

350 g (1 1⁄2 cups) Lukewarm Water

600 g (4 3⁄4 cups) Tipo 00 flour
+extra flour to dust the work surface

• In a large bowl, mix the yeast and salt into the water. Add the flour and knead for about 3 minutes, or until the flour is fully incorporated. Cover the dough with a damp cloth and leave at room temperature for 10 minutes.

• Continue to knead the dough for another 10 minutes, or until the dough comes clean off the sides of the bowl. Shape the dough into a ball and cover the bowl with clingfilm or an airtight lid. A damp cloth will work too. Leave the dough to rest and rise at room temperature for 3 hours.

• Once the dough has risen, divide it into 4 equal balls. Place the balls in a proving box or bowls covered with clingfilm. Leave to prove at room temperature for another hour.

 

Slicemongerin helppo luottotaikina

Neljään halkaisijaltaan noin 30 cm:n pizzaan (240 g per taikinapallo)

350 g (3 1⁄2 dl)  kädenlämpöistä vettä

4 g (1 tl)             kuivahiivaa

18 g (1 rkl)         hienoa merisuolaa

600 g (9 dl)        Tipo 00 -jauhoja

hieman ekstrajauhoa työpintojen jauhotukseen

  • Sekoita veteen hiiva ja suola. Lisää jauhot ja vaivaa noin 3 minuuttia, kunnes taikinassa ei ole enää huomattavia jauhoisia kohtia. Peitä taikina kostealla liinalla ja anna levätä noin 10 minuuttia.

  • Jatka taikinan vaivaamista vielä 10 minuuttia, kunnes se irtoaa helposti kulhon reunoista. Muovaa taikinasta pallo ja peitä kulho tuorekelmulla tai ilmatiiviillä kannella. Kostea liina kulhon päällä toimii myös. Anna levätä noin 3 tuntia huoneenlämmössä.

  • Kun taikina on noussut, jaa taikina neljään osaan. Pyöritä taikina palloiksi ja nostata niitä vielä ilmatiiviissä tai tuorekelmulla peitetyssä kulhossa tai vaihtoehtoisesti kohotuslaatikossa tunnin verran.