Pizza Dough

Ingredients

200 g cold water (200 ml)
3 tbsp oil
12.5 g fresh yeast (¼ packet)
1 tsp salt
1 tsp sugar
about 240–300 g wheat flour* (400–500 ml)

(The dough can be doubled directly.)

Method

1. Pour the water and oil into a large bowl. Crumble in the yeast and stir until dissolved.
2. Add the salt, sugar, and most of the flour. Work into a dough and knead for about 10 minutes, until the dough releases from the sides but still feels slightly sticky.
3. Cover the bowl with plastic wrap and let rise at room temperature for about 2 hours.
4. Divide the dough into four pieces, shape into balls, and press out into round pizzas.

Tip! If you prefer to use dry yeast instead of fresh yeast: use 1 tsp dry yeast. Mix it with the flour instead of dissolving it in the liquid. Use lukewarm water (about 37 °C / 98 °F) for best rising power.

*For pizza dough, a high-protein wheat flour is recommended, preferably labeled as “pizza flour” or tipo 00. This makes the dough more elastic and gives a better, crispier crust. Choose a flour with at least 11–12% protein.