My Classic Pizza Dough (20-Year Timeless Recipe)
A simple, foolproof pizza dough recipe I've relied on since my time in Italy.
Equipment
- 1 standing mixer (optional)
Ingredients
- 600 ml water
- 1 kg flour (plus extra to sprinkle on the table or for shaping; fine semolina can also be used)
- 50 grams fresh yeast (or approx. 14 g dry yeast)
- 6-8 tbsps olive oil extra virgin (you can also use a less flavorful oil)
- 20 grams salt (dissolved separately in water)
- 1-2 tbsps sugar
Instructions
- Place the flour in a large bowl or on a clean surface and make a well in the center.
- In a separate bowl, dissolve the yeast and sugar in a glass of warm water. Stir until fully combined.
- Pour the yeast mixture into the flour well and add the olive oil.
- Dissolve the salt in a small amount of water and add it to the mixture.
- Start kneading by hand or with a stand mixer, slowly adding the rest of the water as needed. Knead until the dough becomes soft, elastic, and smooth.
- Form the dough into a ball, place it in an oiled bowl, and cover it with a cloth or plastic wrap.
- Leave it to rise in a warm, draft-free place until doubled in size (about 1.5 hours).
- Once risen, shape and extend the dough as desired for pizzas or other uses.
Notes
- Note on calories: The estimate is 220 kcal per 150 g dough ball, without toppings.
Nutrition
Calories: 220kcal
Tried this recipe?Let us know how it was!
