Pizza dough recipes
Here you will find basic pizza dough recipes with long, short or ultra short rise time. Pizza dough with a long rise time develops more flavor and is smoother to handle. So if you have the time it is preferable to let the dough rest in the refrigerator for at least 24 hours.
Pizza dough with rising time > 20 hours
Recipe for 4 pizzas:
500 grams of flour (type 00)
265 ml of water
10 g salt
12 ml olive oil
2.5 g dried instant yeast
Make sure all ingredients are at room temperature. Put the water in a batter bowl and dissolve the salt in it. Add the flour and yeast. Use a type of flour suitable for a long rise. Mix the ingredients together. If you are going to knead the dough by hand deposit it on the counter once it forms a cohesive whole and you can start kneading. After about 1 minute of kneading add half of the oil. Continue kneading and once the oil is absorbed into the dough add the rest of the oil. After about six minutes of kneading in the mixer or eight minutes of kneading by hand, the dough is ready. Let it rest for 10 minutes and divide it into four equal portions. Bulk up the dough and let it rest in the refrigerator for at least 20 hours. Remove the dough from the refrigerator and let it rise at room temperature for 3 to 4 hours before using.
Fast pizza dough: rising time > 4 hours
Recipe for 4 pizzas:
500 grams of flour (type 00)
270 ml water
10 g salt
12 ml olive oil
5 grams of dried instant yeast
Use cold water for this recipe. Put the water in a batter bowl and dissolve the salt in it. Add the flour and yeast. Use a type of flour suitable for a long rise. Mix the ingredients together. If you are going to knead the dough by hand deposit it on the counter once it forms a cohesive whole and you can start kneading. After about 1 minute of kneading, add half of the oil. Continue kneading and once the oil is absorbed into the dough add the rest of the oil. After about seven minutes of kneading in the mixer or by hand, the dough is ready. Let it rest for 10 minutes and divide it into four equal portions. Bulk up the dough and let it rise at room temperature for at least four hours.
Ultra fast pizza dough: rise time > 2 hours
Recipe for 4 pizzas:
500 grams of flour (type 00)
270 ml water
10 g salt
12 ml olive oil
10 grams of dried instant yeast
Use lukewarm water of about 35 degrees Celsius for this recipe. Put the water in a batter bowl and dissolve the salt in it. Mix the flour and yeast together before adding it to the water. Mix the ingredients together. If you are going to knead the dough by hand deposit it on the counter once it forms a cohesive whole and you can start kneading. After about 1 minute of kneading, add half of the oil. Continue kneading and once the oil is absorbed into the dough add the rest of the oil. After about eight minutes of kneading in the mixer or by hand, the dough is ready. Let it rest for 10 minutes and divide it into four equal portions. Bulk up the dough and let it rise at room temperature for at least 2 hours.