Pizza dough

Pizza was originally peasant food and is therefore made with simple ingredients. A good pizza should have a thin, crisp base. With this recipe, you are guaranteed to create the perfect pizza. All you need to take into account is your toppings: wet ingredients will make the dough soggy and could ruin the pizza.

Recipe for 1,7 kilos dough.

Pizza dough

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all-purpose flour



lukewarm water



fresh yeast









olive oil

Preparation method

  • Dissolve the yeast and sugar in the lukewarm water.
  • Sieve the flour and salt into a mixing bowl and make a well at the centre.
  • Pour the water with the yeast into the well and add the olive oil.
  • Knead briefly until you have a nice smooth dough. You can check the dough by rolling it into a ball and pressing your thumb into the dough and releasing. The dough should spring back.
  • Cover the dough with a damp cloth.
  • Leave the dough to rise in a warm place in the kitchen for two hours.
  • Punch back the dough after the first rise. Divide the dough into eight to ten small balls and set aside to rise again for 30 minutes under a damp cloth.
  • Roll out the dough and garnish with the toppings of your choice. Ensure that you prepare your pizza on a thin sheet or plank, so that you can slide the pizza easily onto the pizza stone or baking sheet.
  • Sprinkle a little semolina onto the pizza stone or baking tray and slide the pizza onto the stone.
  • Bake at 250°C for five to six minutes.

Serving suggestions

  • This is the perfect base for all types of pizzas: Margherita, marinara, bianca, salami, frutti di mare, verde, calzone, etc.
  • You can brush the rolled-out pizza dough with garlic oil and sprinkle over a little sea salt and pepper. Bake it briefly and serve as a cocktail snack.
  • Roll the dough into sticks and sprinkle over grated mozzarella.
  • Add a little garlic powder to the dough and bake covered with lots of cheese and onion for a delicious snack. 

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