You can easily make Gjelina dough at home. This easy handmade pizza dough recipe makes the greatest homemade pizza ever!
Now, you might think you have to use lots of ingredients for it. But surprisingly, it’s created with only seven ingredients.
Also, you should know that the dough is the structure of the pizza. Therefore, the pizza dough has to be perfect to get the perfect pizza.
Hence, we will guide you on how you can create the structure of your pizza.
And today it’s all about gjelina pizza dough-
- Difficulty Level: Easy
- Serving Size: 1 (16-inch pizza)
- Rising Time: 3 hours
- Preparing time: 25 minutes
- Total time: 3 hours 25 minutes
The whole calories of the dough are shown in the chart-
|1½ cups||00 flour||687.7|
|1½ cups||Bread flour||682.5|
|3 teaspoons||Sea salt||0|
|2 tablespoon||Extra-virgin olive oil||238|
|2 tablespoons||Semolina flour||75|
|2 tablespoons||All-purpose flour||57|
|The total amount of calories||1752.2|
- 1 teaspoon fresh yeast
- 1½ cups 00 flour
- 1½ cups bread flour,
- 3 teaspoons fine sea salt
- 2 tablespoon extra-virgin olive oil
- 2 tablespoons semolina flour for dusting
- 2 tablespoons All-purpose flour for dusting
- Stand mixer with a dough hook attatched
Steps To Make Gjelina Pizza Dough:
Here are the three simple steps for making the Gjelina pizza dough-
Step 1 of 3: Prepare The Yeast And The Flours
In step 1, stir the yeast and water together in a bowl until the yeast dissolves. Then, whisk together the 00 flour and bread flour. For this task, you can use a stand mixer fitted with a dough hook. Now, combine the flour with the dissolved yeast. Mix on medium speed for about 3 minutes.
Now, add the salt and mix another for 5 to 7 minutes at medium-high speed. After that time, the mixture will become smooth and quite elastic.
Wrap the dough in a clean kitchen towel and set it aside. Finally, take a 15-minute break before moving on to the next step.
Step 2 of 3: Allow The Dough To Rise
In step 2, pour olive oil into a large glass or metal mixing basin. Then fold the dough into thirds and place it in the bowl. After that, flip it over several times to coat with oil.
Again, use plastic wrap to cover the bowl. After that, let it sit at room temperature for 3 hours. Wait until the dough has expanded by 50 to 75 percent in volume.
After that, punch the dough down, fold it in thirds, and flip it 90 degrees. Keep folding it in thirds again.
When the dough has formed a tight ball. Now, examine the dough’s bottom to see if the seam has sealed. If the dough has cracked at the bottom, it needs to be rolled more tightly.
Otherwise, when stretched, it will easily tear. Repeat with the remaining dough pieces.
Now, lightly oil a baking sheet and lay the dough ball on it. This will leave plenty of space between them so they may rise and expand.
Apply a little layer of olive oil to the tops. Cover the dough once more with plastic wrap, this time loosely. Allow the dough to rise in a warm place until it doubles in size.
Step 3 of 3: Make The Pizza Dough
In the last step, combine 2 to 3 tablespoons of semolina flour. Also, add an equal quantity of all-purpose flour in a small bowl. Then, on your work surface, mound the combined flour.
Combine 2 to 3 tablespoons of all-purpose flour in a medium mixing bowl. Be careful not to force out the air or misshape the dough.
That’s it! Your dough is ready for the pizza. If you follow these above steps, your dough will be perfect.
These essential tips will help you further in your journey. Just try to recall them while making the dough.
How To Stretch The Dough Properly?
Start Punching the air out of the dough with your fingertips. Then push your fingers into the center and extend them outward to shape the dough. Now, punch the dough out of the center, leaving an airy rim around the edge. After that, the dough should be easily stretchable.
How Long Can You Refrigerate The Gjelina Pizza Dough?
You can refrigerate the Gjelina Pizza dough for 2 to 3 days. Place the dough in a bowl and wrap it in plastic wrap. If the dough expands beyond the size of the bowl, then knead it down. And place it back in the refrigerator.
Can You Add Vinegar To The Dough?
Yes, the use of vinegar maintains the gluten connections, preventing them from popping. The yeast is also kept happy by the addition of vinegar. This allows it to operate more efficiently.
Thank you for taking the time to read this. We think we’ve covered everything you need to know about the dough. If you have any more questions, please do not hesitate to contact us.
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