Pizza Dough

Pizza Dough

You can always buy a roll of pizza dough, which makes your pizza many times better than the pizza’s you buy in the store, but with homemade dough you suddenly reach a restaurant level.

What do you need?

• 500 gr or (17,6 oz) flour, I used Italian flour, but you can also do this perfectly with regular flour
• 3 gr (0,1 oz) of instant dry yeast
• 10 gr (0,35 oz) of salt
• 275 ml (9,3 oz) water, lukewarm
• 2 tablespoons of olive oil

This is for a 4-5 hour rise time, which I recommend, but if you prefer to finish it faster you can use 7g (0,24 oz) of the dried yeast and shorten the rise time to 1 hour.

How to make it?

Put all ingredients in a bowl and knead with the dough hook of your machine or knead with your hands. Do this for 10 minutes.

Let the dough rest for fifteen minutes. Then divide into the number of pizzas you want. 4 small ones is the maximum you can get out of this dough. Make balls of the divided dough and let them rest in separate bowls, greased the bowls with olive oil. The rise time depends on how much yeast you used.

Preheat the oven to 250 °C or 480°F (220 °C or 430°F hot air).

When the dough is ready. Can you roll it out on a floured surface. Place your pizza on large plates so you can easily slide them into the oven. Top your pizza with toppings of your choice. Bake the pizza for 10-15 minutes.

Bon Appetit!