photo: Homemade Pizza Dough

Homemade Pizza Dough

I will not slip up if I say that absolutely everyone loves pizza – meat, mushroom, with white or red sauce, more cheese or vegetables, with or without sides. And, of course, many tried to do it at home. And if no questions arise with the filling at all, then the recipe for a good dough is like the greatest secret. For two weeks I tried more than 10 pizzas in search of the right dough, which will be obtained from time to time for anyone who tries to do it. Here it is, a simple recipe for the correct pizza dough.


  • Water
    125 ml
  • Active dry yeast
    1.25 tsp
  • Salt
    1 tsp
  • Whole wheat flour
    200-250 g
  • Olive oil
    1 tbsp


  • 1. An important point – flour matters! Use as much flour as you can afford. The correct flour, it is certainly desirable Italian, varieties of 00 (zero-zero). But with the right approach, the dough will be good even from the simplest flour.
  • 2. First, prepare the yeast. I used the usual sachets. Eaise them in 125 ml of warm water. There you can add a spoonful of sugar, so the yeast will start to work faster.
  • 3. After about 10 minutes, start preparing the dough. To do this, transfer the flour into the cup (so it is easier to cook and less to clean afterwards). Pour 200 g, if necessary, it is better to add later than dilute with plain water. Add a spoonful of salt. In the center of the hill, make a depression and pour in all the yeast liquid.
  • 4. Mix the mixture well with a fork, and then start kneading the dough by hands, collecting lumps from the sides. Pass the dough between the fingers, fold again and again.
  • 5. Here, the dough should be a little sticky, not dry. If necessary, add flour with pinches. When the dough is confidently going to one piece – evenly pour in the olive oil. And again, stir the dough well. Do not rush to add flour, first the dough will appear liquid/sticky, continue to stir.
  • 6. And now the most important secret, continue kneading the dough. For 10 minutes minimum. Just roll out with a palm a little, fold in half and roll out again. Without additional flour and other things, it will become very elastic and very smooth. Look at the photo, see how it has become smooth from the previous step? I did not do anything except kneading.
  • 7. Cover with a wet towel and put into heat (you can place near the battery) for 30 minutes.
  • 8. After 30 minutes, the dough will increase by about half, will become even smoother and "fluffy" (airy).
  • 9. Now just lay it on the dusted surface and roll out the future pizza to a thickness of 2-3 mm. If you like pizza with sides – just make small perimeter fences. With a mentioned quantity of ingredients, you can roll out pizza of about 30 cm. Or a couple of small ones.
  • 10. The main rule of pizza is the maximum possible temperature, minimum time. Therefore, boldly put the highest temperature that is available in your oven. It is best to bake on the lowest shelf – then the dough from the bottom will brown faster than the top, which is more tender because of vegetables and cheese.