If I could decide, we would eat a lot more pizza at home ;) I really love me a good pizza. What about you? Do you think so too? Pizza day once or twice a week? Well… all you need now, is a good pizza dough and some toppings, right?! Then let’s get started…!
A regular pizza dough does not need many ingredients. Flour, years, salt, oil, and some water. That’s it basically. Some also add sugar (like me), honey or maybe maple syrup. That helps the yeast to get it going ;) I heard some like to replace some of the water with beer… sounds good, but is it really necessary? No. Some good flour and good active yeast are more important for a good pizza dough. That are the basics. At the end there are much more things which make your dough a good one or a really good one ;) Is your dough dry or moist, how much time did he get to rise, how long did you knead it, is it warm or cold in your kitchen, is the oven really hot when you’re baking the pizza, did you use a pizza stone, how thin was the crust, how many toppings…. the results can vary a lot ;)
I am not saying this is the only pizza dough you should make. It’s the best for me and everybody at home likes it a lot. If you think you got a better one, let me know! This dough is for a classic pizza – thin crust on the bottom and thicker and fluffy on the sides. It will never be like the one you know from a pizzeria, but that’s because they have “slightly” different oven ;P
Well.. grab the ingredients and start kneading or you will never find out if this one is as good as I’m telling you.
INGREDIENTS / ZUTATEN
0.75 oz. (21 g) fresh yeast
1 1/4 cups (300ml) lukewarm water
1 tsp. sugar
17.6 oz. (500g) pizza flour (Tipo 00)
1/2 tsp. salt
2 tbsp. olive oil, maybe more
1/2 Würfel (21 g) frische Hefe
300ml lauwarmes Wasser
1 TL Zucker
500g Pizza-/Weizenmehl (Tipo 00 oder Type 550)
1/2 TL Salz
2 EL Olivenöl, ggf. mehr
DIRECTIONS / ZUBEREITUNG
2. Add the salt and olive oil and mix until the dough starts holding together. Place the dough on a floured surface and knead for about 4 minutes until soft and smooth. If the dough is too dry, add some more olive oil. If the dough is too sticky, add some more flour. Form into a ball, place in a bowl, cover and let rise for another 30 minutes in a warm place until the volume has doubled almost.
3. Preheat the oven including the oven including a baking sheet or pizza stone for at least 30 minutes. Knead the dough onces more for about 6-8 minutes. Divide the dough if you like and roll out each piece of dough thinly on a floured piece of baking parchment. Spread some tomato sauce on top and add the toppings you like the most. Place the pizza with the baking parchment on the baking sheet or pizza stones and bake 15-20 minutes depending on the toppings you have chosen.
2. Das Salz und Olivenöl zur Schüssel dazugeben und alles verrühren. Den Teig dann (auf einer bemehlten Fläche) in etwa 5 Minuten zu einem glatten Teig verkneten. Sollte der Teig zu trocken sein, etwas Olivenöl dazugeben, ist er zu feucht, noch etwas Mehl einarbeiten. Zu einer Kugel formen und abgedeckt noch einmal 30 Minuten an einem warmen Ort gehen lassen – das Volumen sollte sich verdoppelt haben.
3. Den Ofen samt Blech oder Pizzastein auf 200°C (390°F) für mindestens 30 Minuten vorheizen. Den gegangenen Teig noch einmal 6-8 Minuten durchkneten und dann je nach Bedarf aufteilen oder in einem Stück ausrollen. Den/die ausgerollten Pizzafladen auf ein bemehltes Backpapier legen und mit Tomatensoße bestreichen und nach Wunsch belegen. Auf das Blech oder den Pizzastein ziehen und je nach Dicke des Belages 15-20 Minuten backen.
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Here is a version of the recipe you can print easily.
Classic Pizza Dough
- Prep Time: 20
- Cook Time: 20
- Total Time: 120
- Yield: 2 1x
Description
Classic pizza dough for a nice thin crust. Perfect base for your favorite pizza toppings.
Ingredients
- 0.75 oz. (21 g) fresh yeast
- 1 1/4 cups (300ml) lukewarm water
- 1 tsp. sugar
- 17.6 oz. (500g) pizza flour (Tipo 00)
- 1/2 tsp. salt
- 2 tbsp. olive oil, maybe more
Instructions
- Mix the yeast with sugar and the lukewarm water until the yeast has dissolved completely. Add the flour to a large bowl and make a depression in the middle, pour the yeast water into it and mix with some of the flour from the sides. Cover with a kitchen towel and let rise in a warm place for about 30 minutes.
- Add the salt and olive oil and mix until the dough starts holding together. Place the dough on a floured surface and knead for about 4 minutes until soft and smooth. If the dough is too dry, add some more olive oil. If the dough is too sticky, add some more flour. Form into a ball, place in a bowl, cover and let rise for another 30 minutes in a warm place until the volume has doubled almost.
- Preheat the oven including the oven including a baking sheet or pizza stone for at least 30 minutes. Knead the dough onces more for about 6-8 minutes. Divide the dough if you like and roll out each piece of dough thinly on a floured piece of baking parchment. Spread some tomato sauce on top and add the toppings you like the most. Place the pizza with the baking parchment on the baking sheet or pizza stones and bake 15-20 minutes depending on the toppings you have chosen.
Notes
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
