Quick and easy pizza dough base for small pizzas

Pizza dough. This dough will serve you for the preparation of baked pizzas, and also for fried pizzas. It is very simple in execution, the only thing to remember is that it must be prepared at least 3 hours before otherwise it will not rise! This dough was used for pizza with pesto and cherry tomatoes, pizza with ham and mushrooms, pizza with artichokes and speck, pizza with sausage and potatoes,


  • 500 gr. of flour 00
  • 1/2 sachet of dehydrated yeast (Pane degli Angeli for pizzas) or 1/2 cube of yeast
  • 1/2 teaspoon of sugar
  • 2 teaspoons of salt
  • extra virgin olive oil
  • 350 ml of warm water


How to make pizza dough

Pour the flour, baking powder, sugar and salt into a large bowl,

Pizza dough

add water a little at a time and start kneading, at the beginning the dough will be in pieces and "crumpled", continuing to insert the water and continuing to knead it will become more sticky, do not add more flour, the consistency is right!

Pizza dough

after having kneaded for about ten minutes, vigorously add a tablespoon of extra virgin olive oil

pizza dough

continue to knead and make sure that the dough incorporates air (folding the dough several times on itself), let it rest for about ten minutes inside the bowl, covering with a cloth, then pour the dough on a pastry board. wood (possibly) covered with flour, the dough will still be sticky, but at this point roll the dough into a ball on the flour (so as to cover the whole ball of dough with flour) and begin the phase that will allow the dough to dry you have to take the upper edge of the dough, roll it out slightly and make it match with the lower one (as if the upper and lower edges were the lips of a mouth) the crease that is created you must turn it vertically with respect to you and repeat the operation 4-5 times ,

pizza dough

Now you have to let the ball of dough rest by putting the last crease created in the lower part,

Pizza dough

cover with a cloth and leave to rest for an hour, then repeat the operation of the folded flaps for another 3-4 times and leave to rest for another 2 hours, always covering with a cloth in a warm, draft-free place.
after 3 hours from the start of the dough, your pizza dough has doubled in volume and is ready to be stuffed!

For wine pairing consult the website: www.bodegasdevino.org

Pizza dough

Enjoy your meal!


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