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Homemade pizza dough
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Homemade pizza dough

Automatically translated from Dutch using AI.

With this simple pizza dough recipe, you can make the perfect base for any pizza. Crisp, light and full of flavour – ideal for a family pizza night.

Total time
2 h
Ingredients
6

NL

0

Ingredients

  • 500 g flour (pastry flour or 00)
  • 300 g lukewarm water
  • 21 g yeast (fresh, 1/2 packet, or 7g dried yeast)
  • 8 g salt
  • 1 tsp sugar
  • 2 tbsp olive oil

Steps

  1. Gather all the ingredients.
  2. Mix 300 g lukewarm water with 21 g yeast in a bowl. Leave the mixture until the yeast has dissolved.

By hand

  1. Mix 1 tsp sugar and 8 g salt into the flour. Put the mixture on a work surface. Form a circle and make a well in the centre.
  2. Pour in the yeast mixture with 2 tbsp olive oil. Mix first with a fork, then with your hands, until a cohesive dough forms.
  3. Then knead the dough for 10 minutes on a lightly floured work surface until elastic and supple.

With a stand mixer

  1. If using a stand mixer, add 500 g flour, 8 g salt, 1 tsp sugar, the yeast mixture and 2 tbsp olive oil to the mixing bowl. Use the dough hook and knead on medium speed for 5–7 minutes until elastic and supple.

Dividing the dough

  1. This dough makes 4 normal pizza bases. Divide it into 4 equal balls.

Rising

  1. Place the 4 dough portions on a lightly floured board with plenty of space between them. Cover with a damp cloth and leave to rise in a warm place for at least 90 minutes, until doubled in volume.

Finishing

  1. You can freeze the risen dough after wrapping it in cling film. You can also keep it wrapped in cling film in the fridge for a few days. Alternatively, roll it out immediately into a lovely pizza base, ready for topping.

Tips Can dough go in the fridge? The dough can be kept in the fridge for later use. After rising, cover it well with cling film or put it in an airtight container and keep in the fridge for up to 3 days. Can dough go in the freezer? For longer storage, freeze the dough. Divide it into portions after rising, wrap each portion in cling film and put them in a freezer bag. The dough can be frozen for up to 3 months. Let it thaw completely in the fridge before using it. Extra flavour For extra flavour, add a teaspoon of dried Italian herbs or garlic powder to the dough. An airy base? For an even lighter base, leave it for 10 minutes after rolling out before adding toppings. More about pizza [wpupg-grid-with-filters id="pizza"]