Pizza dough
This recipe makes 8 thin and crispy pizzas.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,600 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
120 |
ml |
white wine |
|
360 |
ml |
water |
|
22 |
g |
yeast |
|
2 |
tbsp |
honey |
|
3 |
g |
salt |
|
2 |
tbsp |
oil |
|
870 |
g |
flour |
|
|
|
polenta |
Preparation method
- Sieve the flour for the dough into a mixing bowl and make a well at the centre.
- Pour the lukewarm water into the well and dissolve the yeast into this.
- Add the white wine, honey, salt and oil and mix.
- Briefly knead and cover the bowl with a damp cloth.
- If you want a crispy pizza, roll the dough out immediately into a thin crust. If you want a chewier pizza, allow the dough to rise briefly before rolling out.
- Finish with the toppings of your choice.
- Sprinkle a little polenta onto the pizza stone and shove the pizza onto the stone.
- Bake at 250°C for 5-6 minutes.
Serving suggestions
- Finish with the garnishes of your choice, e.g. fresh rocket, fresh herbs, oil and mozzarella.