La Vraie Pâte à Pizza

Here’s a recipe for La Vraie Pâte à Pizza – the authentic Italian-style pizza dough – with step-by-step instructions and tips to help you get a perfect, flavorful, and elastic crust.

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🇮🇹 La Vraie Pâte à Pizza (Authentic Pizza Dough)

🔹 Ingredients (for 4 medium pizzas or 2 large ones):

*If you can’t find Tipo “00” flour, use all-purpose flour or a mix of AP and bread flour for strength.
**You can also use sourdough starter instead of yeast for a more rustic dough.

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🥣 Step-by-Step Instructions

1. Activate the Yeast

• In a small bowl, dissolve the yeast and sugar in about 100 ml of the lukewarm water.

• Let it sit for 5–10 minutes, until it becomes foamy. This means the yeast is active.

2. Mix the Dough

• In a large bowl (or on a clean work surface), place the flour.

• Create a well in the center and pour in:

  • The yeast mixture

  • The remaining water

  • Olive oil

• Begin mixing with your hands or a spoon, slowly incorporating flour from the sides into the liquid.

• Once the dough starts to form, add the salt (do not add it directly to the yeast earlier, as it can slow fermentation).

3. Knead the Dough

• Turn the dough onto a floured surface.

• Knead vigorously for 10–15 minutes, until it becomes smooth, elastic, and not sticky.

  • You can use a stand mixer with a dough hook for 8–10 minutes instead.

• If it’s too sticky, add a little flour; too dry, add a touch of water.

4. First Rise (Fermentation)

• Shape the dough into a ball.

• Place it in a lightly oiled bowl and cover with plastic wrap or a damp cloth.

• Let it rise for 1.5 to 2 hours at room temperature, until doubled in size.

5. Divide and Rest

• Punch the dough down gently to release gas.

• Divide into 2–4 equal balls depending on pizza size.

• Shape into tight balls, place on a floured surface or tray, and cover loosely.

• Let them rest for 30–60 minutes. (This makes the dough easier to stretch.)

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🍕 Shaping & Baking the Pizza

✅ Before You Begin:

• Preheat your oven to the highest temp (250–280°C / 480–550°F), ideally with a pizza stone or steel inside for at least 45 minutes.

6. Stretch the Dough

• Take one dough ball and place it on a floured surface.

• Gently press from the center outwards with your fingers.

• Stretch into a circle about 25–30 cm (10–12 inches), leaving a raised edge for the crust.

• Don’t use a rolling pin—it flattens the air bubbles!

7. Top and Bake

• Transfer to a pizza peel or the back of a baking tray dusted with semolina or cornmeal.

• Add your toppings:

  • Traditional: tomato sauce, mozzarella, basil, olive oil

• Slide onto the hot stone/steel.

• Bake 7–10 minutes, until crust is golden and bubbly.

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🧊 Cold Fermentation (Optional but Recommended)

For even more flavor:

• After the first knead, place dough balls in oiled containers.

• Refrigerate for 24–72 hours.

• Let them come to room temp 1–2 hours before shaping and baking.

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🍽️ Tips for Success

• Tipo “00” flour gives a super silky, chewy texture.

• High hydration (around 65%) ensures a light, airy crust.

• Use a pizza stone or steel for restaurant-level results.

• Let the dough ferment slowly if you want depth of flavor.

• Don’t overload with toppings—they can make the pizza soggy.