In general, when I make pizza at home, I use this dough recipe. I have tested it several times, and it always turns out just right: the crust is fluffy enough not to be dry, but it doesn't become heavy or tough either. I like that I can easily control the texture and I don't have headaches with hard-to-find ingredients or complicated steps. It's basic, simple, with no unpleasant surprises when baking.
Quick info
Total time: 1 hour 45 minutes (including rising)
Servings: 2 medium pizzas or one large tray
Difficulty: easy
Ingredients
250 g all-purpose flour type 650 or 550
150 ml warm water
3 tablespoons olive oil (sunflower oil works too)
1 teaspoon dry yeast
1/2 teaspoon sugar
1 teaspoon salt
Preparation method
1. Preparatory mix. In a small bowl, put the sugar, dry yeast, one tablespoon of flour from the total amount, and about 3-4 tablespoons of warm water (not hot, just not cold). Mix well and let it sit for 10 minutes. It should puff up and become frothy on the surface – that’s how I know the yeast is active.
2. The dough itself. In a large bowl, pour the rest of the flour. Make a well in the center and add the yeast mixture, the rest of the water, oil, and salt. Start mixing with your hand or a large spoon until a dough forms.
3. Kneading. Place the dough on a lightly floured surface and knead for 7-8 minutes. It should become elastic, smooth, and not stick too much to your hands. If it sticks, sprinkle a little flour; if it’s too stiff, add a tablespoon of water, no more.
4. Rising. Place the dough in a clean bowl, cover with a damp towel or plastic wrap, and let it rise for 60-75 minutes in a warm place. It should double in volume.
5. Shaping and baking. After rising, punch the dough down. Divide it if necessary, and stretch it by hand directly into the tray or on parchment paper. I don’t use a rolling pin to avoid pressing the air out. Add toppings as desired and bake for 12-15 minutes in a preheated oven (220-230°C).
Why I make this recipe often
First of all, it’s not fussy and doesn’t require complicated ingredients. I can prepare the crust even if I don’t have time to bake immediately; I can leave it in the fridge for the next day. It has never failed to rise or come out tough. I also like that I can easily adjust the thickness, depending on what I feel like – sometimes thinner, sometimes fluffier. I use it for pizza, but it also works as a base for simple focaccia.
Tips and variations
Tips
- The water should be just warm, not hot – otherwise, the yeast will stop rising.
- If you use a different type of flour, you may need to adjust the amount of water. Older flour absorbs liquid differently.
- For faster rising, place the bowl on the stove, oven, or another warm source, but not directly over the flame.
- If you don’t have olive oil, sunflower oil works just as well, but the taste is a bit more neutral.
- When stretching the dough, I prefer to pull it by hand rather than rolling it out to maintain the airy texture.
Substitutions
- Olive oil can be completely replaced with sunflower oil without drastically changing the result.
- Sugar can be replaced with the same amount of honey or agave syrup, if needed.
- White flour can be partially replaced (up to 30%) with whole wheat flour, but the texture will be a bit denser.
- Fresh yeast: you can use 7 g, dissolved in warm water, but the rising time needs to be adjusted as it’s a bit slower.
Variations
- If I want a crispier crust, I stretch the dough thinner and bake at maximum temperature (240°C), with the tray preheated.
- For a herbed crust, I mix 1 teaspoon of dried oregano or basil directly into the flour.
- I can add 1 tablespoon of sesame or poppy seeds to the dough for texture.
- For a more flavorful crust, I leave the dough in the fridge overnight.
Serving ideas
- With simple tomato sauce, mozzarella, and a drizzle of extra olive oil.
- With grilled vegetable toppings and arugula added at the end.
- For a white pizza, without tomato sauce, with ricotta cheese, mushrooms, and sliced garlic.
- As focaccia: brush the dough with olive oil and sprinkle with coarse salt, rosemary, then bake for 20 minutes.
Frequently asked questions
1. Can I leave the dough in the fridge overnight?
Yes, after the first rise, put it in a lightly oiled container and cover well. Take it out 30 minutes before using, to reach room temperature.
2. What do I do if the dough doesn’t rise?
Check the yeast – if it doesn’t foam at the beginning, it might be expired or the water was too hot/cold. Try with new yeast.
3. Can this dough be frozen?
Yes, after the first rise, it can be portioned and frozen. Thaw in the fridge for 8-10 hours, then for another hour at room temperature.
4. What type of flour is best?
Type 650 white flour is ideal for the right texture – not too fluffy, not like bread.
5. How do I know when the pizza is ready?
The edges should be golden and firm, and the bottom of the crust should sound hollow if you tap it lightly with your finger.
Nutritional values (per serving/medium pizza)
Calories: 400-420 kcal
Carbohydrates: 75 g
Proteins: 8-9 g
Fats: 10-12 g
Sodium: 1.5-2 g (depending on how much salt you add to the toppings)
Values depend on how much extra flour or water is used while kneading.
Storage and reheating
If there’s leftover dough, I keep it in the fridge wrapped in plastic wrap or in a lightly oiled container. It lasts well for 24-36 hours. For already baked pizza, I wrap it in aluminum foil or place it in a container and heat it in the oven for 5-8 minutes at 180°C. The crust stays soft without hardening suddenly. If I need to reuse the dough, I let it warm up for 15-20 minutes at room temperature before stretching it.
Quick info
Total time: 1 hour 45 minutes (including rising)
Servings: 2 medium pizzas or one large tray
Difficulty: easy
Ingredients
250 g all-purpose flour type 650 or 550
150 ml warm water
3 tablespoons olive oil (sunflower oil works too)
1 teaspoon dry yeast
1/2 teaspoon sugar
1 teaspoon salt
Preparation method
1. Preparatory mix. In a small bowl, put the sugar, dry yeast, one tablespoon of flour from the total amount, and about 3-4 tablespoons of warm water (not hot, just not cold). Mix well and let it sit for 10 minutes. It should puff up and become frothy on the surface – that’s how I know the yeast is active.
2. The dough itself. In a large bowl, pour the rest of the flour. Make a well in the center and add the yeast mixture, the rest of the water, oil, and salt. Start mixing with your hand or a large spoon until a dough forms.
3. Kneading. Place the dough on a lightly floured surface and knead for 7-8 minutes. It should become elastic, smooth, and not stick too much to your hands. If it sticks, sprinkle a little flour; if it’s too stiff, add a tablespoon of water, no more.
4. Rising. Place the dough in a clean bowl, cover with a damp towel or plastic wrap, and let it rise for 60-75 minutes in a warm place. It should double in volume.
5. Shaping and baking. After rising, punch the dough down. Divide it if necessary, and stretch it by hand directly into the tray or on parchment paper. I don’t use a rolling pin to avoid pressing the air out. Add toppings as desired and bake for 12-15 minutes in a preheated oven (220-230°C).
Why I make this recipe often
First of all, it’s not fussy and doesn’t require complicated ingredients. I can prepare the crust even if I don’t have time to bake immediately; I can leave it in the fridge for the next day. It has never failed to rise or come out tough. I also like that I can easily adjust the thickness, depending on what I feel like – sometimes thinner, sometimes fluffier. I use it for pizza, but it also works as a base for simple focaccia.
Tips and variations
Tips
- The water should be just warm, not hot – otherwise, the yeast will stop rising.
- If you use a different type of flour, you may need to adjust the amount of water. Older flour absorbs liquid differently.
- For faster rising, place the bowl on the stove, oven, or another warm source, but not directly over the flame.
- If you don’t have olive oil, sunflower oil works just as well, but the taste is a bit more neutral.
- When stretching the dough, I prefer to pull it by hand rather than rolling it out to maintain the airy texture.
Substitutions
- Olive oil can be completely replaced with sunflower oil without drastically changing the result.
- Sugar can be replaced with the same amount of honey or agave syrup, if needed.
- White flour can be partially replaced (up to 30%) with whole wheat flour, but the texture will be a bit denser.
- Fresh yeast: you can use 7 g, dissolved in warm water, but the rising time needs to be adjusted as it’s a bit slower.
Variations
- If I want a crispier crust, I stretch the dough thinner and bake at maximum temperature (240°C), with the tray preheated.
- For a herbed crust, I mix 1 teaspoon of dried oregano or basil directly into the flour.
- I can add 1 tablespoon of sesame or poppy seeds to the dough for texture.
- For a more flavorful crust, I leave the dough in the fridge overnight.
Serving ideas
- With simple tomato sauce, mozzarella, and a drizzle of extra olive oil.
- With grilled vegetable toppings and arugula added at the end.
- For a white pizza, without tomato sauce, with ricotta cheese, mushrooms, and sliced garlic.
- As focaccia: brush the dough with olive oil and sprinkle with coarse salt, rosemary, then bake for 20 minutes.
Frequently asked questions
1. Can I leave the dough in the fridge overnight?
Yes, after the first rise, put it in a lightly oiled container and cover well. Take it out 30 minutes before using, to reach room temperature.
2. What do I do if the dough doesn’t rise?
Check the yeast – if it doesn’t foam at the beginning, it might be expired or the water was too hot/cold. Try with new yeast.
3. Can this dough be frozen?
Yes, after the first rise, it can be portioned and frozen. Thaw in the fridge for 8-10 hours, then for another hour at room temperature.
4. What type of flour is best?
Type 650 white flour is ideal for the right texture – not too fluffy, not like bread.
5. How do I know when the pizza is ready?
The edges should be golden and firm, and the bottom of the crust should sound hollow if you tap it lightly with your finger.
Nutritional values (per serving/medium pizza)
Calories: 400-420 kcal
Carbohydrates: 75 g
Proteins: 8-9 g
Fats: 10-12 g
Sodium: 1.5-2 g (depending on how much salt you add to the toppings)
Values depend on how much extra flour or water is used while kneading.
Storage and reheating
If there’s leftover dough, I keep it in the fridge wrapped in plastic wrap or in a lightly oiled container. It lasts well for 24-36 hours. For already baked pizza, I wrap it in aluminum foil or place it in a container and heat it in the oven for 5-8 minutes at 180°C. The crust stays soft without hardening suddenly. If I need to reuse the dough, I let it warm up for 15-20 minutes at room temperature before stretching it.