Classic Pizza Dough
This simple pizza dough is the perfect base for your favorite pizza. It's wonderfully elastic, crispy on the edges, and beautifully airy inside. Ideal for a cozy Italian night at home.
Preparation
20 min.
Cook / Bake
15 min.
Servings
2
Calories
990 kcal
Ingredients
for 2 servingsAmounts are automatically adjusted.
- 500 gall-purpose flour
- 7 gactive dry yeast
- 10 gfine sea salt
- 10 gsugar
- 300 mllukewarm water
- 2 tbspolive oil
Instructions
In a large bowl, combine the all-purpose flour, active dry yeast, fine sea salt, and sugar. Mix well.
Gradually add the lukewarm water and olive oil to the dry ingredients. Mix with a spoon until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If you have a stand mixer, you can use the dough hook attachment and knead on medium speed for 6-8 minutes.
Lightly grease a clean bowl with a little olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Once doubled, gently punch down the dough to release the air. Divide the dough into two equal portions for two medium pizzas or more for smaller individual pizzas.
Flour your work surface and shape each portion of dough into your desired pizza crust. You can stretch it by hand or use a rolling pin. Top with your favorite ingredients and bake according to your pizza recipe.
💡 Tipp
Varianten
- Add a pinch of garlic powder or dried oregano to the dough for extra flavor.
- For a whole wheat pizza dough, substitute up to half of the all-purpose flour with whole wheat flour. You might need to add a little more water as whole wheat flour absorbs more liquid.
Ersatz & Alternativen
- If you don't have active dry yeast, you can use instant yeast. No need to proof it separately; just add it directly to the dry ingredients.
- Any neutral-flavored oil can be used instead of olive oil, but olive oil adds a nice flavor to the dough.
Aufbewahrung
Unused dough can be stored in an airtight container in the refrigerator for up to 2-3 days. Bring to room temperature before shaping.
Einfrieren
You can freeze individual dough balls. After the first rise, shape the dough into balls, lightly oil them, and place them in freezer-safe bags. Thaw overnight in the refrigerator and bring to room temperature before using.
Nutrition per serving
Calories
990 kcal
Protein
34 g
Carbohydrates
182 g
Fat
15 g
Fiber
6 g
Recipe on TomTaste: https://tomtaste.com/recipe/classic-pizza-dough
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