1,538 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Pizza dough

Name: Pizza dough
Prep time: 12 h 56 min
Total time: 12 h 56 min
Yield: 850 g
Cuisine: French
Ingredients: 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; 200 g leaven

Pizza dough is a lind of bread dough with olive oil, which make it softer.

524 K 1.9/5 (122 reviews)

12 hours 60 min. difficulté

Easy

1.20 €

850 g

7 Ingredients

Last modified on: July 14^th 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

Times for this recipe

Preparation: 40 min.

Resting: 12 hours 20 min.

All in all: 12 hours 60 min.

When should you start or finish this recipe?

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...

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.

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.

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 %