Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer.
This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
470K 119 1.9
Last modified on: August 27th 2020
Keywords for this recipe:PizzaItalyPizzeriaPizzaïoloTomatoesPizza-partyOvenFor 1 kg, you will need:
- 1
300 ml water - 2
40 g olive oil - 3
500 g plain white flour (French Type 65) - 4
10 g yeast - 5
10 g salt - 6
20 g caster sugar - 7
200 g leaven (optional) - Total weight: 1,080 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 39 min. | 1 hour 20 min. | 1 hour 59 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
In a mixer bowl pour 300 ml water, 40 g olive oil, 500 g plain white flour (French Type 65), 10 g yeast, 10 g salt, 20 g caster sugar then possibly 200 g leaven.
Stage 2 - 10 min.
Knead at medium speed for 5 to 10 minutes.
The dough becomes elastic and a slightly sticky...
The dough becomes elastic and a slightly sticky...
Stage 3
...and eventually peels off the sides of the mixer.
Stage 4 - 3 min.
Sprinkle flour on work surface, tip out dough, and form into a ball.
Stage 5 - 1 min.
Then put ball in a bowl, cover with a plastic sheet.
Stage 6 - 1 hour
Leave to rise in a warm place for one hour: dough will double in volume.
Stage 7 - 5 min.
At the end of this time, cut dough into small lumps (100 g approximately for small pizzas, 200 g or more for big ones).
Stage 8 - 15 min.
Roll into balls.
Stage 9 - 20 min.
Cover with a plastic sheet, and leave to rise again before using.
Stage 10
When ready to make pizzas, roll each ball of dough out thinly.
Remarks
For topping this dough, see tomato sauce for pizzas, and you can also see some tips for a successful pizza-party.
You can replace half (or all) of the water with milk for a softer dough.
You can replace half (or all) of the water with milk for a softer dough.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,338 Kcal or 9,789 Kj | 62 gr | 473 gr | 50 gr |
| 117 % | 24 % | 45 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 216 Kcal or 904 Kj | 6 gr | 44 gr | 5 gr |
| 11 % | 2 % | 4 % | 1 % |
How much will it cost?
Source
Gireg himself, he taught me everything about pizza dough.
This recipe uses (among others)
 | Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Mixed seed grissini, Olive and pesto bread, Mustard baps, Ocean bread, Poitevin twist, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Eggs meurette, Couscous, Seeded loaf, Stewed apple (compote), Kouign-amann, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Curried prawn risotto, Chorba, Polenta with spinach and soft-poached egg, Endive and beer soup, Ratatouille, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant jelly, Almond dacquoise, Quince compote, Chocolate mousse, Elsa's Comtoise galette, ... All |
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