Pizza dough

Pizza dough [final photo]

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.

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Recipe seen 84,558 times
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For425 g 850 g 1 kg 700 g 2 kg 550 g

MeasuresMetric

Metric weight Metric volumes Read more...

For 850 g, you will need:

500 g flour
20 g yeast
150 ml water
150 ml milk
5 g fine (or table) salt
40 ml olive oil

Nutritional information:

Whole recipe

Calories

2252

113%

Proteins

60g

10%

Carbohydrates

383g

35%

Fats

53g

18%

Per 100 g

Calories

260

13%

Proteins

7g

1%

Carbohydrates

44g

4%

Fats

6g

2%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 10 min.
Resting : 1 hour 30 min.
Start to finish : 1 hour 40 min.

How much?

For 850 g : 1.42 €

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Note : These prices are only approximate. Read more...

Step by step recipe:

In a mixer bowl pour 150 ml water, 150 ml milk, 5 g fine (or table) salt, and 40 ml olive oil, add 500 g flour then 20 g yeast.
Switch on mixer, at slow speed, to mix thoroughly.
Knead at this speed for 5 to 10 minutes.
Dough will become elastic and slightly sticky.
Sprinkle flour on work surface, tip out dough, and form into a ball.
Then put ball in a bowl, cover with a damp tea-towel.
Leave to rise in a warm place for one hour: dough will double in volume.
At the end of this time, cut dough into small lumps (80 g approximately for small pizzas, 100 g or more for big ones), then roll into balls and place on a baking sheet, covered with a damp tea-towel , and leave to rise again before using.
When ready to make pizzas, roll each ball of dough out thinly.

Remarks:

To furnish this dough, see tomato sauce for pizzas, and you can also see some tips for a successful pizza-party.

Source:

Gireg himself, he taught me everything about pizza dough.

Last modified on: April 5^th 2010

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