Pizza Dough – Basic Recipe
Airy yeast dough for one round pizza, with a tip for a long cold rise.
- 140 min
- 478 kcal / serving
- easy
- vegan
- Protein
- 13.8 g
- Fat
- 6.4 g
- Carbs
- 89 g
Contains: gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g type 00 wheat flour (or type 550)
- 160 ml lukewarm water
- 3 g dry yeast (approx. 1 tsp)
- 1 tsp salt
- 1 tbsp olive oil
Method
- Mix the flour and yeast in a bowl. Add the water, olive oil and finally the salt.
- Knead vigorously for 8–10 minutes into a smooth, elastic dough.
- Shape the dough into a ball, cover and leave to rise in a warm place for 2 hours until roughly doubled. Tip: it becomes even more flavourful if it matures covered in the fridge for 24 hours instead; take it out 1 hour before baking.
- At least 30 minutes before baking, preheat the oven with a pizza stone or an upturned baking tray at the highest setting (ideally 250 °C, top and bottom heat).
- On a little flour, press the dough out with your fingers from the centre outwards into a round of about 30 cm, leaving a slightly thicker rim. Do not use a rolling pin, or the air will escape.
- Top as desired and bake the pizza on the hot stone or tray for 8–10 minutes until the rim is golden brown. If your oven only reaches 220–230 °C, allow 12–15 minutes.
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