Authentic Pizza Dough in 5 Minutes | Calzones, Panzerotti, Pizza Parties and More!

Nonna’s Simple 5-Minute Dough is perfect for a whole calzone or some delightful panzerotti. With this quick and easy recipe, you can make enough dough for a feast, freeze half for later, or use it all to create some amazing pizzas.

Enjoy making pizza dough and have fun in the kitchen! Ciao for now.

INGREDIENTS: 

Flour: 4 cups

Sea Salt: 1 tablespoon

Yeast: 1 tablespoon

Water: 14 ounces, lukewarm

DIRECTIONS: 

1. Combine Ingredients:

   • In a large bowl, add 3 cups of flour, 1 tablespoon of sea salt, and 1 tablespoon of yeast.
   • Pour in 10 ounces of lukewarm water.

2. Mix by Hand:

   • Using your hands, begin to mix the ingredients together.
   • Gradually add the remaining 1 cup of flour and 4 ounces of water, continuing to mix until all the flour and water are incorporated.
   • The dough should start coming together and become slightly sticky.

3. Knead the Dough:

   • Still in the bowl, knead the dough by hand for about 5 minutes.
   • Work the dough until it becomes smooth and elastic. This process helps to develop the gluten, which gives the dough its structure and chewiness.

4. Let the Dough Rise:

   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Place the bowl in a warm, draft-free area to let the dough rise. A good tip from Nonna: place the dough in the oven with only the oven light on to create a warm environment.
   • Let the dough rise for about 1 hour or until it has doubled in size.

5. Prepare for Use:

   • Once the dough has risen, gently punch it down to release the air.
   • Your dough is now ready to be used for making pizzas, calzones, or panzerotti.

Enjoy your homemade dough, and don’t forget to have fun creating your delicious Italian treats! Buon appetito!

Watch Nonna Make an Extra Large Pizza Dough!

Tips to Enhance your Pizza Dough:

1. Use Quality Ingredients:

   • Opt for high-quality flour, sea salt, and yeast. The better the ingredients, the better the flavor and texture of your dough.

2. Check the Water Temperature:

   • Ensure the water is lukewarm (around 100°F or 38°C). Water that’s too hot can kill the yeast, while water that’s too cold can slow down the fermentation process.

3. Properly Measure Flour:

   • Use a kitchen scale for precise measurement of the flour. Too much flour can make the dough dense, while too little can make it sticky and hard to work with.

4. Kneading Technique:

   • Knead the dough until it’s smooth and elastic. This usually takes about 5-7 minutes by hand. Proper kneading helps develop gluten, which is essential for a chewy and stretchy dough.

5. Rising Environment:

   • Create a warm, humid environment for the dough to rise. Nonna’s tip of using the oven light is excellent, but you can also place the bowl near a warm stove or inside a microwave with a cup of hot water.

6. Test for Proper Rise:

   • To check if the dough has risen enough, gently press it with your fingertip. If the indentation remains, the dough is ready. If it springs back quickly, give it a bit more time to rise.
     
     
     

Did you Know?

Ancient Origins:
The roots of pizza dough can be traced back to ancient civilizations. The Greeks, Egyptians, and Romans all made flatbreads that were topped with various ingredients. It wasn’t until the 18th century in Naples, Italy, that the modern pizza dough we know today began to take shape.

Dough Fermentation:
The fermentation process of pizza dough not only helps it rise but also enhances its flavor. As the yeast ferments, it produces carbon dioxide, which creates air pockets in the dough, and alcohol, which evaporates during baking. This fermentation process is crucial for developing the complex, slightly tangy flavor that a well-made pizza dough has.

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