Pizza Dough

A recipe for crispy, soft, and slightly fluffy pizza dough that always succeeds and impresses.

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Flour, Wheat, bread flour

  • 20 g Yeast, dry

  • 1 teaspoon Sugar, white

  • 3 dl Water

  • 2 spoons Oil, olive

  • 1 teaspoon Salt, table

Steps

  1. Crumble the yeast into a small container (or glass). Pour in 2 dl of lukewarm water, add sugar and one tablespoon of flour, and mix the ingredients until smooth. Let it sit for 10 minutes to allow the yeast to rise slightly.

  2. Place the flour on a clean work surface and make a well in the center. Sprinkle salt around the well, pour oil and the risen yeast into the well. Start mixing the dough with your fingers or a fork, working from the center outward. Gradually add the remaining water, and once the ingredients come together and form a rough, 'shaggy' dough, begin kneading.

  3. Lift the dough and slap it onto the wooden surface, kneading it thoroughly several times. Continue doing this until the dough no longer sticks to your hands or the wooden surface. It should become pliable, soft, and elastic. Shape the kneaded dough into a loaf and make a cross-shaped cut on top to help it rise. Place it in an oiled bowl and cover it with a clean cloth. Let it rise in a warm place for one hour or until its volume doubles. The dough should not rise too quickly and should not be exposed to drafts.

  4. Place the risen dough on a lightly floured work surface. Gently and quickly knead it, flatten it, and place it in a greased baking dish. Stretch it with your fingers to the edges and top it with your desired toppings.

Nutrition Information (Per 100g)

  • Calories: 379.21 kcal
  • Fat: 5.58 g
    • Saturated Fat: 0.45 g
  • Carbohydrates: 66.7 g
    • Sugars: 0.67 g
  • Protein: 11.6 g
  • Fiber: 2.9 g

Advice

If the dough is too dry, add a little more water; if its too sticky, add a bit more flour. Properly kneaded dough is elastic and doesnt stick to your hands. You can also let the dough rise in an oven preheated to 50 degrees Celsius. The kneaded dough can also be frozen. Simply divide it into portions of any size, shape them into balls, wrap them in plastic wrap, and store them in the freezer. When you want to use the dough, take it out of the freezer, place it in an oiled bowl, and let it rise in a warm place.