Homemade Pizza Dough
Ingredients
- 4 cups (480 g) 00 flour (plus about 20 g extra for dusting)
- 325 ml (11 oz) lukewarm water
- 7 g active dry yeast (or 20 g fresh yeast)
- 1½ tsp salt
- 2 tsp olive oil (10 ml)
Instructions
1. Activate the Yeast
Add the yeast to the lukewarm water (not warm or hot) and let it sit for about 5 minutes, until it becomes a little foamy and bubbly. If you add a tiny bit of sugar, it will help activate the yeast better.
2. Mix the Dough
Combine the flour and salt in a large bowl.
Don’t let the salt come into direct contact with the yeast.
Gradually pour the yeast mixture into the flour while mixing. Once the dough starts coming together, add the olive oil.
3. Knead
Knead for 8–10 minutes until the dough is smooth and elastic.
4. First Rise
Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap.
Let it rise at room temperature for 1–2 hours, or until doubled in size.
5. Divide
Divide the dough into 4 equal portions and shape each into a smooth ball.
6. Second Rise
Place the dough balls on a lightly floured tray, cover, and let them rest for 30 minutes before shaping.
⭐ Cold Fermentation (Recommended)
For the best flavor and texture, place the dough balls in airtight containers and refrigerate for up to 5 days. I always refrigerate overnight.
Before using, remove the dough from the refrigerator and let it come to room temperature for about 30 minutes.
Baking
Preheat your oven to 450°F (230°C).
Bake for approximately 14 minutes (mini oven; baking time may vary depending on toppings and oven).
