Homemade Pizza Dough
A simple, no-knead pizza dough that yields four perfect crusts after just 90 minutes of fermentation—crispy on the bottom, chewy in the center, and ready for any toppings you love.
Equipment
Ingredients
Ingredients
Warm water (warm)
400 ml
Extra virgin olive oil
20 ml
Instant yeast
7 g
Salt
15 g
Granulated sugar
20 g
All-purpose flour
680 g
Instructions
Mix wet ingredients and start adding flour
Combine warm water, olive oil, yeast, salt, and sugar in a bowl, then gradually add flour.
Form the dough with wet hands
Switch to a soaking wet hand and squeeze the dough repeatedly until fully incorporated and homogeneous.
First fermentation
Cover the bowl and let the dough ferment at room temperature for 30 minutes.
Strength-building folds
Perform a series of strength-building folds by wetting your hand and folding 4-5 times around different parts of the dough.
Second fermentation
Cover the dough and let it rest at room temperature for 60 minutes.
Divide and shape the dough
Turn the dough out onto a lightly floured surface, divide into four equal pieces, and shape each into a ball.
Rest the dough balls
Place the shaped dough balls on an oiled baking tray, cover, and let rest for 15 minutes.
Bake the pizza
Roll out each dough ball, add toppings, and bake on a pizza stone or steel in a preheated oven.
Original recipe
Storage
Store shaped dough balls in an airtight container. Thaw frozen dough overnight in the fridge before using.
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