Pizza Dough is a typical dough of Italian tradition. It is quite easy to make, and is mainly used, of course, to make pizza, the Italian dish now well-known all over the world. Pizza was first created in Naples in 1730. The first version was marinara, just with tomato sauce, garlic and oregano. Then, in XIX century, the first Margherita pizza was created, in honor of Queen Margherita of Savoy, visiting Italy.
These kinds of pizza, included in the so-called Mediterranean diet, have more or less the same calories as a dish of pasta seasoned with pesto dressing. Besides classic marinara and Margherita, there are still countless more pizza tastes, some of them very simple, some rich and elaborated, with classic or fancier and new ingredient combinations.
You can make Pizza Dough by mounding 500 g. of pastry flour and 550 g. of all-purpose flour. Dissolve a 25-g. cube of baker’s yeast and a pinch of sugar in about 500 g. of water. Make a well in the middle of the flour mound and pour water inside. Start kneading, and then add in 2 tbls of evo oil and 1 tbls of salt, and keep kneading till getting an even dough. Divide the dough into 3 parts, put them on a floured cloth and let rise for at least 2-3 hours in a warm place. Then you can roll out the three dough balls in as many oven pans, and season them according to your taste.
You can also use the dough to make calzoni, or even fried pizza.