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Homemade pizza dough

Metric Pizza Dough

Balazs Szilagyi
Authentic homemade Italian pizza recipe with metric ingredients
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Proofing 1 hour 30 minutes
Total Time 1 hour 50 minutes
Cuisine Italian
Servings 2 pizzas

Ingredients
  

  • 335 g flour
  • 4 g active dry yeast or 16 g fresh yeast
  • 20 ml extra virgin olive oil
  • 200 ml lukewarm water
  • 2 g sugar
  • 4 g salt

Instructions
 

  • Start making your pizza dough by measuring out your dry ingredients. Add flour, active dry yeast, sugar and salt to a large mixing bowl.
    Pizza dough recipe 1
  • Add olive oil and lukewarm water.
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  • Using your dough hook, knead your pizza dough for 10 minutes.
    The perfect pizza dough should be completely smooth. It shouldn't stick to the side of your bowl, but still feel a little bit wet when you touch it.
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  • Place your dough in a large bowl, previously oiled with about 1-2 tbsp extra virgin olive oil. Move it around with the hand so that all parts should be covered with oil.
  • Let it proof for 90 minutes under a lid.
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  • After 90 minutes, push the air out of the dough.
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  • Cut the pizza dough into equal pieces – 1 for every pizza. For the amounts in this recipe, cut it into 2 equal pieces, about 280 g each.
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  • Form a ball from each of the dough pieces. Start by making a circular motion with your palm of your hand, with some pressure. Then release the pressure gradually until you get a nice ball shape. Put the balls on a lightly floured work surface. Dust them with some more flour, and let them proof covered with a kitchen towel for another 15 minutes.
    Homemade pizza dough
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