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Homemade pizza dough
A reliable home recipe — easier to handle than a high-hydration Neapolitan dough, with great structure thanks to olive oil.
Prep time
75 min
Servings
2
Difficulty
easy
Calories
535 kcal
Nutrition facts
- Calories
- 535 kcal
- Protein
- 14 g
- Carbs
- 94 g
- Fat
- 11 g
- Fiber
- 4 g
For 2 servings
Ingredients
- 250gTipo 00 or all-purpose flour
- 140gWarm water (approx. 30°C / 86°F)
- 20gOlive oil
- 2.5g (½ packet)Dry active yeast
- 6gSalt
Steps
- 1
Dissolve the yeast in the warm water. Let activate for 5 min.
- 2
In a large bowl, mix flour and salt. Add the water + yeast and olive oil.
- 3
Knead by hand for 10 min until you have a smooth, soft, slightly elastic dough.
- 4
Cover with a damp cloth. Let rise for 1 hour at room temperature (or overnight in the fridge for more flavor).
- 5
Divide into 2 dough balls. Stretch thinly by hand or with a rolling pin. Top and bake at 250°C (480°F) on a preheated baking sheet for 10–12 min.
Tags
vegetarianbasepizzapersonal recipe