Pizza Dough Recipe

Pizza Dough Recipe Image
Pizza Dough Recipe Image © Thomas Sixt

Author:
is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

My Pizza Dough recipe I show you in this post. Do you want your pizza at home to be perfect?  

Here you will find helpful information about the optimal baking process and tips from my Pizzaiolo friend Luigi.

Secret 🙂 Pizza knowledge directly from Italy is waiting for you! But piano – slowly, that’s what dough preparation is all about. Plan a little more time and conjure up a wonderful mafia cake.

Then let’s start. My following step by step instructions will guide you to the perfect result. 

Have fun preparing the dough and good luck!

1. Recipe Pizza Dough

The homemade yeast dough is usually allowed to rise several times. Once the dough is on the baking tray, I give the flat cake a little more time.

Pizza Dough

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 2063
Total Time 740 Min.

Simple tutorial for the preparation of pizza dough.

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Pizza Dough Recipe Image
Pizza Dough Recipe Image © Thomas Sixt

Preparation Time

20 Min.

Cook Time

720 Min.

Ingredients

500 g Flour (Typ 405 or 505)
30 g fresh yeast or 1 package of dry yeast (8-12 g for 24 h dough)
3 pinches Sugar
230 – 250 ml lukewarm water (I use 5o% mineral water)
4 tbs oliv oil
10 g Salt

Instruction

Yeast dough ingredients in a mixing bowl
Put the yeast dough ingredients in a bowl

Prepare dough

Sift the flour fresh into a mixing bowl with a flour sifter.

Add the yeast crumbled or as powder, sugar, lukewarm water and mineral water as well as olive oil and salt.

Please note the amount of yeast if you want to let the dough rise for 24 hours.

Note:
Sparkling mineral water makes the dough even better!

Mix the yeast dough
Mix the yeast dough with the kneading paddle of the food processor.

Knead dough

Mix the prepared dough ingredients in the mixing bowl with the kneading hooks.

Ball-shaped yeast dough for pizza
Shape the kneaded dough into a ball

Form dough

Form the dough into a ball.

Quick Dough

Mix batter in bowl before rising.
Put the dough in a bowl and cover with a cloth.

Dough resting

Preheat oven at 30°C.

Pour the dough into the bowl, cover with a cloth and place in the oven.

Yeast dough for pizza has risen excellently.
Yeast imps at work, you can smell the activity of the busy dwarfs. That is a real bakery feeling!

Process dough

After 30 minutes the dough volume has doubled.

Process the dough further.

24 Hours Dough Preparation

Mix batter in bowl before rising.
Put the dough in a bowl and cover with a cloth.

24 hours variant

Place the dough in a bowl and cover with a cloth or plate.

Leave the dough to rise in the refrigerator for 24 hours, then continue working.

Further Processing of the Dough

Yeast dough on the baking paper formed into a pizza.
Pizza dough on baking sheet with parchment paper.

Roll out dough

Roll out the dough prepared for at least 30 minutes at room temperature and place on either baking paper or pizza trays.

Pizza dough freshly placed in the pizza tray round.
If you want it to go quickly, please let the dough rise twice. The first time in the bowl, the second time after rolling out. The yeast dough gnomes reward you with a fluffy and crispy pizza experience 🙂

Let the dough rise

Let the formed dough rise again in the oven or at room temperature for 15-30 minutes.

Pizza Toppings

Pizza tuna before baking.
The tuna pizza, classically topped with tomato sauce, canned tuna, onions, cheese and peppers …

Prepare pizza

Cover the dough with tomato sauce and the desired ingredients as desired.

See the ideas for pizza variations following the recipe.

Bake a Pizza

Freshly made tuna pizza on the baking tray.
Freshly baked tuna pizza.

Pizza backen

Bake the prepared pizza in a preheated oven for 10-15 minutes depending on the temperature.

Video

For all those who have read so far: Always cut the ingredients for the pizza topping very thinly. That way you can keep the moisture under control. Don’t make the toppings too thick, a thinly topped pizza bakes and tastes better! Do you have further questions? Please send me a comment at the bottom of the page…

Courses

Cousine

2. Nutritional Values

3. Seven Tips for Making Pizza Dough Yourself

I have travelled the world as a cook and of course Italy is one of my favourite destinations. Last year I was able to get to know Luigi and because he speaks German, the culinary exchange, the pizza talk was a wonderful success.

Here I summarize the information we exchanged in front of the pizza oven:

  1. Prepare the dough with love and good mood.
  2. Italian music during the preparation will put you in the mood.
  3. Wheat flour type 405 or type 505 are the ideal base for the dough.
  4. Dry yeast is fine, fresh yeast is better.
  5. Use a high quality olive oil.
  6. Use 50% carbonated mineral water, the dough gets more volume.
  7. Leave the dough to mature in the fridge for at least 24 hours after preparation.

Insider tip from the pizza baker: Use mineral water for the dough, this optimises volume formation and flavour!

Says Chef Thomas Sixt
Pizza toppings before baking, ideas for the pizza topping.
The picture shows my vegetable pizza verdure.

4. Prepare Pizza Dough Quickly or Slowly

Now let us look at the two ways of preparing the dough…

4.1 Prepare Dough Quickly

My mother always stirred the yeast dough together about an hour before preparation. The dough was then allowed to rise in a warm place.

With this fast method the oven has proved itself as a proofer. Set the oven to 30 °C or just switch on the light from the oven, the heat from the lamp is usually enough to get the little yeast gnomes going.

The Pizzaiolo rejects this quick method. Luigi thinks that only a long “walking time” at low temperature produces the perfect pizza base. I can only support this argumentation, the long time dough is much more digestible and the baking result is better.

The pizza baker recommends letting the dough rise in the refrigerator for a long time, at least 24 hours!

Preparation tip from chef Thomas Sixt
Yeast dough ingredients in a mixing bowl
Put the yeast dough ingredients in a bowlYeast dough ingredients in a bowl.

4.2 Prepare the Dough slowly

Let us come to the preferred, original Italian dough preparation:

  1. Mix the ingredients with the kneading hooks of the food processor.
  2. Cover the dough with a cloth and put it in the fridge.
  3. Let the dough rise in the refrigerator for at least 24 hours.
  4. Place the dough at room temperature one hour before preparation.
  5. Roll out the dough and process further.
Ball-shaped yeast dough for pizza
Shape the kneaded dough into a ballThe yeast dough has developed magnificently.

5. How do I bake the Pizza, which Oven Level is the right?

In the truest sense of the word applies here: Many roads lead to Rome! Let’s take a closer look at the technique of pizza baking…

5.1 Interesting Facts about the real Pizza Oven

Pizza recipes
You can find recipes for pizza and pizza dough in this category.In a real pizza oven the temperature rises to over 300°C. © Food Photographer Thomas Sixt

5.2 Prepare Pizza at Home in the Oven

vegetable pizza
Vegetable pizza arranged on a wooden board.Also theVegetable Pizza – Pizza Verdureworks best in the domestic oven at high temperature and hot air stage with the combination bottom/top heat. © Food Photographer Thomas Sixt

6. Pizza Round or Pizza Square?

The “round or square” discussion was the most fun with Luigi. The Pizzaiolo swears by the round pizza and he can’t stand the baking tray variant at all :-).

6.1 What speaks for the round Pizza Shape?

6.2 What are the Advantages of the square Pizza Shape?

Brush with tomato sauce
Spread the yeast dough with tomato sauce.The round pizza shape is the most popular in the pizza world, after all, the world is round:-)

7. Baking in Two Parts, why the Cheese is Added to the Pizza Later

The cheese influences the baking result. Because the cheese is very moist, the tips at a glance…

7.1 Which Pizza Cheese is the right one?

For the pizza baker, only mozzarella is suitable as pizza cheese. Special forms of pizza allow Parmesan.

The selection of the best pieces of cheese begins in the supermarket: feel the cheese through the bag and check the firmness. Only firm and whole pieces of cheese are optimal.

Drain the cheese on a sieve in the kitchen for at least 30 minutes. Careful pressing has proven to be effective in getting the moisture out of the cheese.

Then grate the cheese coarsely or cut it into thin slices and let it drain again.

For preparation at home, Luigi, the pizza baker, recommends mozzarella that has already been grated as an exception. The pizza cheese is drier than the wet, whole cheese from the bag!

Mozzarella
Mozzarella di Bufala Campana and Parmesan are the first choice for pizza!Mozzarella di Bufala Campana and sometimes Parmesan are the first choice for pizza!

7.2 Baking in two Steps

Top the pizza with vegetables
Top the pizza with the prepared vegetables.Cover the pizza with the prepared vegetables. Bake first without cheese, then again with the cheese and let the result convince you!

8. Frequently Asked Questions

Can I prepare pizza dough with dry yeast?

You can prepare the yeast dough with dry yeast. Use the indicated amount of flour per package of dry yeast.

Is olive oil required for pizza dough?

Olive oil as an ingredient of the original Italian preparation. If you don’t have olive oil in the house you can use neutral vegetable oil.

What is a basic pizza dough recipe?

500g flour type 405 or 505, 1 sachet of dry yeast, 3 pinches of sugar, 230-250 ml warm water – 50% of which is carbonated mineral water, 10g salt.

How does a quick pizza dough go without yeast?

Knead 350g wheat flour, 3-4 tablespoons olive oil, 200 ml water, 3 teaspoons baking powder and half teaspoon salt to a dough and continue processing. Mineral water makes a particularly airy dough.

9. More Ideas for Pizza

Pizza Recipes

Gluten-free Pizza

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