Ingredients
- 1 kilogram pizzaflour (preferably Italian Tipo 0 or Tipo 00). It works with regular flour, too.
- 6,5 to 7 deciliter lukewarm water (the dough should not be dry, just slightly sticky)
- 50 grams fresh yeast or 1 bag dry yeast (here in Norway there is 13 grams of dried yeast in a bag)
- 2 tablespoons olive oil
- 2 teaspoons salt
Note: Keep about 2 tablespoons of the flour for the rolling out of the dough. However, you can also use a bit of regular flour. I usually just take a bit of whatever bag of flour is already opened.
Instructions
If using dry yeast: mix all the ingredients in the bowl of the kitchen machine (see Notes, below) and knead.
If using fresh yeast: dissolve the fresh yeast in the water (see Notes, below). Mix all the ingredients in the bowl of a kitchen machine and knead.
We use a kitchen machine and, after the initial mixing, let it knead for about 10 to 12 minutes on medium-high speed. The dough should be smooth and slightly sticky.
When kneading by hand, count on about 10 to 15 minutes of kneading to get the best result.
Cover the bowl and put in a warm place to rise, for about 1 hour to 1,5 hours, or until it has doubled in size.
Preheat your oven as warm as it will go. (Our oven will go up to 250 degrees Celsius.)
For this recipe, both regular heat, fan heat or the special ‘pizza setting’ that some ovens have will work fine.
Push down the risen dough and divide it in two.
Put baking paper on two baking sheets.
Roll out each dough half on a baking sheet, all the way to the edges.
Make a little edge all around so your filling does not spill onto the edges of the baking sheets.
Put on the pizza filling.
Bake in oven till the edges are golden brown and the cheese is melted. About 12 to 16 minutes, depending on your oven. Keep an eye on it – it can burn quickly at these high temperatures.
Notes
Yeast and salt are not good friends when making dough – the salt can actually ‘kill’ the yeast.
Do not sprinkle the salt on top of the yeast before mixing the ingredients.
If the water is too hot, it can also make the yeast inactive.
If the water is too cold, the yeast will need a lot more time to make the dough rise.
So for the best and quickest results, the liquids in yeast dough should be lukewarm.
- Prep Time: 30 minutes
- Cook Time: 12 to 16 minutes
- Category: Dinner
- Method: Yeast dough
- Cuisine: Italian
