Pizza dough

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Recipe for pizza dough

It may be that pizza originally belongs to the Mediterranean countries, but it is certainly also a huge favorite at many Danish dinner tables. Possibly because it’s very easy to accommodate the wishes of the whole family, and pizza is just delicious and really simple – depending on what you choose to put on top.

We are absolutely crazy about pizza at our house, and we bake them in many exciting variations: Both classic Italian pizzas without too many frills, but also more gourmet-like pizzas with truffle and slightly different “brunch” pizzas with fried eggs. To name just a few.

The perfect pizza crust has a very special bite and a texture that can best be described as both crispy and chewy – and of course it must be ultra-thin and with delicious air bubbles.

The key to the perfect pizza dough is, among other things, that you should use the proper pizza flour – type 00 – and ideally, the pizza should be baked on a baking steel. The very hard and fast baking gives a result that is worthy of a true Italian.

Pizza Dough Recipe

Here you get an authentic recipe for delicious, Italian pizzas. The dough is easy to work with, and the crusts get the right crisp and light texture.

The same dough can also be used for homemade pita bread!

Servings: 8 pcs.

Pizza dough

Author: Anette Søstrøm Asmussen

Keyword: Baking, Bread, Dinner, Italy, Junk Food de Luxe, Pizza

Prep Time: 1 hour hour 10 minutes minutes

Cook Time: 10 minutes minutes

Metric – US Customary

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Ingredients

• 500 gram Water lukewarm
• 25 gram Yeast
• 18 gram Coarse salt
• 45 gram Olive Oil
• 800 gram Flour Tipo 00
• Olive Oil for later use

Instructions

Pizza dough

• 1. Stir the yeast into lukewarm water. 
  2. Add 400 grams of flour and mix well – ideally using a stand mixer.
  3. Add the salt and let it mix thoroughly.
  4. Add the remaining flour (always hold back a little) and then the oil. 
  5. Let the dough mix well until it is smooth and elastic.
  6. Let the dough rise under a shower cap or a damp tea towel for at least 60 minutes. 
  7. Once risen, turn the dough out onto a floured surface. 
  8. Divide it into 8 parts and roll each part into a tight ball.
  9. Place the dough balls on a floured surface (such as a baking sheet or tray) with a little space between them (3 – 5 centimeters) and brush them with a little oil.
  10. Cover them with plastic wrap or a damp tea towel until the dough is needed. 
•  
• 1. Roll out the dough thinly and add the desired toppings.
  2. Bake the pizzas for about 3 – 5 minutes at 250 – 300 degrees Celsius (572 degrees Fahrenheit) convection (or as hot as your oven will go) on a baking steel.
  3. Serve immediately!
• 

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Notes

You can buy the baking steel here.