Receita de massa de pizza: 10 deliciosas variações para experimentar em casa

Fazer pizza caseira é uma experiência divertida e tudo começa com a escolha da receita de massa de pizza. A textura, o sabor e a espessura da crosta podem transformar completamente a sua experiência. Você pode criar a base perfeita para qualquer estilo de pizza.

Da tradicional massa napolitana à crosta fina e crocante ou variações de pratos fundos, cada tipo de massa oferece um sabor e textura únicos. Compreender os diferentes estilos de massa permite que você experimente e encontre o seu favorito.

In this guide, we’ll explore ten popular pizza dough variations with easy step-by-step instructions. Whether you’re a beginner or an experienced cook, you’ll learn how to make amazing homemade pizza. Get ready to impress family and friends! 🍕

Receita de massa de pizza napolitano

Neapolitan pizza dough is known for its light, airy texture and charred crust, made famous in Naples, Italy. It requires minimal ingredients but a long fermentation process to get the best results.

How to do it:

1. Mix 500g of flour, 325 ml of water, 10g of salt and 3g of dry yeast.
2. Knead for about 10 minutes until smooth.
3. Let it ferment for 24 hours at room temperature.
4. Divide into portions, shape and let rest for another 2 hours.
5. Stretch it out by hand and bake in a high temperature oven (250-300°C) for 90 seconds to 2 minutes.

Receita de massa de pizza ao estilo nova-iorquino

This dough creates a thin, foldable crust with a slightly crispy edge, perfect for classic New York slices.

How to do it:

1. Combine 500g of wheat flour, 325 ml of water, 3g of yeast, 10g of salt and 15 ml of olive oil.
2. Knead for 8 to 10 minutes until smooth.
3. Let it rise for at least 24 hours in the refrigerator.
4. Roll out the dough, add toppings and bake at 250°C for 7 to 10 minutes.

Receita de massa de pizza fermentada

This dough goes through a long fermentation process, which enhances the flavors and makes it more digestible.

How to do this:

1. Mix 500g of flour, 325 ml of water, 3g of yeast and 10g of salt.
2. Knead and let rest for 12-24 hours in the fridge.
3. Let it come to room temperature before shaping.
4. Bake in a preheated oven at 250°C for 8 to 10 minutes.

 Thin dough dough

If you love a crispy, crunchy pizza base, this is the perfect crust for you.

How to do it:

1. Mix 500g of wheat flour, 250 ml of water, 3g of yeast and 10g of salt.
2. Knead for 5 minutes and let rest for 30 minutes.
3. Roll out very thinly and bake at 250°C for 7-9 minutes.

Massa trigo integral

Uma alternativa mais saudável à massa de pizza tradicional, a massa de trigo integral tem sabor de nozes e textura mais firme.

How to do it:

1. Mix 300g of whole wheat flour and 200g of all-purpose flour.
2. Add 325 ml of water, 3g of yeast and 10g of salt.
3. Knead for 10 minutes and let rise for 12-24 hours.
4. Open and bake at 250°C for 8 to 10 minutes.

 Gluten-free dough

For those avoiding gluten, this pizza dough recipe offers a tasty and satisfying alternative.

How to do it:

1. Use 500g gluten-free flour mix, 325 ml water, 5g yeast and 10g salt.
2. Mix well and let it rest for 1 hour.
3. Shape the dough and bake at 220°C for 10-12 minutes.

Massa ao estilo de Detroit

Detroit-style pizza has a thick, fluffy base with a crunchy caramelized cheese crust.

How to do it:

1. Combine 500g bread flour, 350 ml water, 3g yeast, 10g salt and 15 ml olive oil.
2. Knead and let rise for 24 hours in the fridge.
3. Press into a deep greased baking dish, cover with cheese and bake at 230°C for 12-15 minutes.

 Sicilian mass

Sicilian pizza dough is thick, soft and airy, similar to focaccia.

How to do it:

1. Mix 500g bread flour, 325 ml water, 3g yeast and 10g salt.
2. Knead and let rest for 12 hours in the fridge.
3. Spread it out on a greased baking tray, let it rise for another hour and bake at 220°C for 15 minutes.

 Yeast-free dough

A quick alternative when you don’t have yeast, this dough still creates a tasty crust.

How to do it:

1. Combine 500g flour, 250 ml water, 10g baking powder and 10g salt.
2. Mix well and let it rest for 30 minutes.
3. Open and bake at 220°C for 8-10 minutes.

Massa de prato fundo

This dough is thick and buttery, creating the perfect base for Chicago-style pizza.

How to do it:

1. Mix 500g of wheat flour, 325 ml of water, 3g of yeast, 10g of salt and 50g of melted butter.
2. Knead and let rise for 24 hours in the fridge.
3. Press into a deep pan, add layers of cheese, sauce and toppings and bake at 220°C for 25-30 minutes.

Conclusão: Encontre sua receita de massa de pizza perfeita

Fazer pizza em casa permite que você experimente diferentes receitas de massa de pizza para encontrar aquela que se adapta ao seu gosto. Quer você prefira uma crosta napolitana mastigável, uma base fina e crocante ou uma indulgência de prato fundo, a massa certa faz toda a diferença. Criar sua própria massa oferece controle total sobre a textura, o sabor e os ingredientes.

By following these recipes, you can master the art of pizza making and bring authentic flavors to your kitchen. Whether you’re cooking for yourself, family or friends, homemade pizza is always a crowd pleaser. With practice, you’ll be able to customize your dough to create the perfect bite every time.

Então pegue seus ingredientes, pré-aqueça seu forno e comece a criar a pizza caseira perfeita hoje! 🍕