Basic recipe for pizza dough

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Crumble the yeast in 1/4 l l lukewarm water and dissolve it with the sugar while stirring. Let stand for about 5 minutes until the yeast water starts to bubble.

2. 2

   Put 500 g flour in a large bowl and press a depression in the middle. Pour the yeast water into the hollow. Mix with some flour from the edge to a pre-dough. Cover and leave to rise in a warm place without draught for about 15 minutes.

3. 3

   Put approx. 1 teaspoon salt and oil on the edge of the flour and knead first with the dough hooks of the mixer, then with floured hands for 5-10 minutes.

4. 4

   Form the dough into a ball. Dust all around with flour and let it rise in the bowl covered in a warm place for 30-45 minutes until the dough volume has doubled and the dough looks porous.

5. 5

   Take the dough out of the bowl. Knead on a floured work surface with your hands for approx. 10 minutes to form a smooth dough. Whisk the dough on the work surface from time to time to allow the air to escape.

6. 6

   Form the dough into a ball. For the round pizzas, cut the dough into quarters and shape each into balls again. Once again z

7. 7

   On the floured work surface, roll the small balls round (approx. 22 cm Ø) or the large ball rectangular (approx. 35 x 40 cm) or, even better, press them as flat as possible with floured hands.

8. 8

   Use your hands and fingertips to form an approx. 5 mm high rim. Continue with the tomato sauce and on the following pages with the recipes.