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Pizza Dough Recipe

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Making homemade pizza from scratch requires less than an hour of your time. However, for the best results the dough should be prepared at least a few hours in advance, even better, kept sealed in the fridge for 24h.

Pizza Margherita
Pizza Margherita

Ingredients

This recipe makes 1 pizza 30cm or 12″ in diameter

  • 250ml or 1 cup of all-purpose flour
  • 2g of instant yeast
  • little bit of salt
  • approximately 125ml or 1/2 cup of warm water

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Preparation

  1. In a bowl, mix the flour, salt and yeast. While steering the floor mixture with a wooden spoon keep slowly adding the warm water.
  2. Mix well until dough becomes a soft ball.
  3. Sprinkle some flower on it and remove the dough from the bowl and knead for a few minutes. If too sticky you can sprinkle tiny amount of flour while kneading.
  4. Cover the dough and leave it to rest for about 1h.
  5. Take the dough out, kneed it and form a ball. If you are making more then one pizza now is time to split the dough in equal parts and make separate balls. Place the dough into sealed container and let it rest in the fridge for couple of hours or until the next day.
  6. When ready to bake, take the dough out of the fridge to warm up wile you are preparing toppings for your pizza.
  7. Elasticity in a well done dough should allow you to easily spread it on the greased pizza baking sheet.
  8. At this point spread on the dough tomato sauce, ad seasonings – basilic and oregano followed by your favorite toppings. If available fresh basilic place leaves last on the top.
  9. Bake in convection oven on high heat, 500°F or 260°C. IMPORTANT: keep an eye on it since it could be ready in a couple of minutes. Also, you need to find out which level in the oven works the best so it cooks well on both sides.

TIP: Individual pizza doughs can be placed in to a plastic freezer bag and kept frozen for a while.

Bon Appétit!