Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer.
514 K 1.9/5 (122 reviews)
12 hours 60 min.
Easy
850 g
7 IngredientsLast modified on: July 14th 2025
For 850 g, you will need:
- 1
300 ml water - 2
20 g olive oil - 3
500 g plain white flour (French Type 65) - 4
10 g yeast - 5
10 g salt - 6
5 g caster sugar - 7
200 g leaven (optional) - Total weight: 845 grams
Change these quantities to make:
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Times for this recipe
Preparation: 40 min.
Resting: 12 hours 20 min.
All in all: 12 hours 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
In a mixer bowl pour 300 ml water, 20 g olive oil, 500 g plain white flour (French Type 65), 10 g yeast, 10 g salt, 5 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 - 1 min.
Flour the work surface, pour in the dough and gather it into a large ball.
Then place it in a bowl or basin, flour the top and cover with plastic sheeting.
Then place it in a bowl or basin, flour the top and cover with plastic sheeting.
Stage 5 - 12 hours
Leave to rest in the fridge overnight, the dough will swell gently and the aromas will form.
Stage 6 - 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 7 - 15 min.
Roll into balls.
Stage 8 - 20 min.
Cover with a plastic sheet, and leave to rise again before using.
Stage 9
When ready to make pizzas, roll each ball of dough out thinly.
Remarks
To top this dough, see our tomato sauce for pizza, and also these tips for a successful pizza party.
You can try out some amazingly colorful pizza doughs by adding a little paprika or turmeric to the ingredients.
You can try out some amazingly colorful pizza doughs by adding a little paprika or turmeric to the ingredients.
Keeping: Use the next day at the latest.
Source: Gireg himself, he taught me everything about pizza dough.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 650 RDI=60 % | 30 RDI=5 % | 2,340 RDI=120 % | 9,810 RDI: 120 % |
| Per 100 g | 9 RDI=4 % | 80 RDI=7 % | 3 RDI=1 % | 280 RDI=10 % | 1,160 RDI: 10 % |
How much will it cost?
- For 850 g : 1.20 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Plain white flour (French Type 65)
Like these other recipes: "Psychedelic" sandwich bread, New leavened bread, Ocean bread, Benoîton, Poitevin twist, ... See them all 19
Water
Like these other recipes: Du Barry soup, Leek and potato soup, Winter vegetable soup, Quince and apple compote, Provençal braised carrots, ... See them all 136
Olive oil
Like these other recipes: Chinese style chicken, Creamy rice with spinach, Creamy spaghetti with cockles and parsley, Moussaka, Pan-fried chicken breast on mozzarella, ... See them all 531
Yeast
Like these other recipes: Yeast-based flaky dough (for croissants), Two-olive ciabatta, Mouna, Poitevin twist, Pogne de Romans, ... See them all 55
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