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.
512 K 1.9/5 (122 reviews)
1 hour 60 min.
Easy
500 g
7 IngredientsLast modified on: September 22th 2024
For 500 g, you will need:
- 1
150 g water - 2
10 g olive oil - 3
250 g plain white flour (French Type 65) - 4
5 g yeast - 5
5 g salt - 6
5 g caster sugar - 7
100 g leaven (optional) - Total weight: 425 grams
Change measures:
Times for this recipe
Preparation: 40 min.
Resting: 1 hour 20 min.
All in all: 1 hour 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 150 g water, 10 g olive oil, 250 g plain white flour (French Type 65), 5 g yeast, 5 g salt, 5 g caster sugar then possibly 100 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.
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 | 40 RDI=20 % | 330 RDI=30 % | 20 RDI=2 % | 1,180 RDI=60 % | 4,950 RDI: 60 % |
| 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 500 g : 0.60 €
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: French baguettes, "Psychedelic" sandwich bread, Classic French white bread, Leavened bread, Roscoff loaf, ... See them all 19
Water
Like these other recipes: French Family Cake, Tomato foccacia, Seeded loaf, Taos hotpot, How to fry eggs well, ... See them all 136
Olive oil
Like these other recipes: Polenta, Potato tortilla (Spanish omelette), Leek and celery soup, Thin endive tart, Beet leaf pesto, ... See them all 526
Yeast
Like these other recipes: Cretan Bread, Liège waffles, Roscoff loaf, Brioche dough, Tomato foccacia, ... See them all 55
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