Pizza Dough
Quick answer
- Active time
- 27 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
This bread-flour dough makes two pizzas of about 30 cm each.
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Leave the rim alone when stretching: pressing the edge hard pushes out the gas that lets the crust puff in the oven. Dust with extra flour only when the dough is truly sticky.
Ingredients
Instructions
- 1
Mix 300 g bread flour, 5 g sugar, 6 g salt, and 4 g instant yeast evenly before adding liquids.
Pour in 195 ml water and 15 ml olive oil, then gather until no dry flour remains.
- 2
Move the dough to the counter and knead for 5-8 minutes.
Stop when the surface is smooth and springs back slowly when pressed; if it feels too sticky, dust with only a little bread flour.
- 3
Round the dough, place it in a bowl, and cover it so the surface does not dry.
Proof at room temperature for about 1 hour.
- 4
The dough is ready when it is almost doubled and an indentation from a finger slowly relaxes.
For deeper flavor, refrigerate it at this point and cold-ferment until the next day.
- 5
Preheat the oven thoroughly to 250°C or the highest available setting.
Divide the dough in two, then stretch each piece to about 30 cm, avoiding heavy pressure on the rim.
- 6
Add the desired toppings and bake in the fully preheated oven for 10-12 minutes.
Remove when the bottom feels firm and the rim is puffed and browned, then rest briefly before slicing.
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