Today a highly tested savory recipe, my battle horse: basic pizza dough for pan, peel, or plate.
With this dough, you’ll get airy pan pizzas, you can make bubble focaccias, peel pizzas, or plate pizzas like in a pizzeria. It’s a very light and digestible dough thanks to the hours of rising and maturation.
It’s a simple pizza dough that you can make with a stand mixer, accessible to everyone, even to the less experienced! A homemade pizza prepared with few ingredients and then topped as desired. Recently, my favorite topping is grilled zucchini, Asiago cheese, and mozzarella.
In my house, Saturday night means pizza, so I already know that on Friday I’ll have to knead, and since I’ve been using this dough, I always have a great base to start from whether I want to make pan pizza, peel pizza, or round pizza like in a pizzeria to bake on a pizza stone.
Water, flour, and yeast come together to create one of the most delicious things in the world; this “magic” has always fascinated me, and seeing the risen dough excites me every time as if it were the first.
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Easy
- Cost: Very economical
- Rest time: 1 Day 4 Hours
- Preparation time: 30 Minutes
- Portions: 4 250 gram round pizzas
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Pizza Dough Ingredients
- 4 3/4 cups flour (For pizza)
- 1 2/3 cups water (Room temperature)
- 2.5 g active dry yeast
- 1 pinch sugar
- 2 tbsp olive oil
- 8 g fine salt
Tools
- 1 Scale
- 1 Stand Mixer
- 1 Bowl
Let’s Start!
I’ll leave you the recipe with the schedule I prepare it to be as clear as possible.
FRIDAY AT 2:00 PM
In the bowl of the stand mixer, pour room temperature water, add the active dry yeast, a pinch of sugar, and 1 cup of flour. Start the mixer and let it run for a couple of minutes. Turn it off and let it rise for about twenty minutes.
FRIDAY AT 2:20 PM
Add the remaining flour to the mixer, add the salt, and start at medium speed. While the dough is mixing, add the olive oil in a thin stream, allowing it to be absorbed.
Let the machine work until the dough is well bound to the hook, then remove it from the mixer’s bowl and place it in a lightly oiled bowl. Cover with plastic wrap and let rise for 3 hours outside the fridge.
FRIDAY AT 5:30 PM
After three hours outside the fridge, place the bowl with the dough in the fridge until the next day. Always covered with plastic wrap.
SATURDAY AT 2:30/3:00 PM
Take the bowl with the well-risen dough out of the fridge and let it sit at room temperature for half an hour. Then take the amount of dough needed for the pizza you want to make and form a ball. Continue with the rest of the dough. Place the balls on a lightly oiled baking sheet, oil them slightly, and cover with plastic wrap.
Let them rise covered until ready to use.
If you use this dough for pan pizzas, then you should roll them out around 6/6:30 PM and let them rise rolled out until baking.
A Curly’s Advice
Do not be scared by the hours and steps, it seems complicated and complex but in reality, it is very easy.
Sometimes, due to lack of time, I prepare the dough on Friday evening following all the steps but allowing fewer hours of maturation in the fridge, it turns out very good.
FAQ
What weight should the balls be for round pizza?
With this dough, you can get 4 balls of 250 grams each. The same weight is suitable for peel pizzas.
What weight should the balls be for pan pizza?
The weight of the balls for pan pizzas varies depending on the pan size and the final thickness of the pizza. Generally, with this dough, you can make three square oven trays. If you want to be precise, you can calculate the quantity using this formula: base x height: 2. (e.g., if the pan is 40x30cm, you should do 40×30:2=600 grams approximately. I personally use less because I prefer it thinner.
How much fresh yeast should I use to replace the dry one?
If you want to use fresh yeast, you can use 8 grams and dissolve it in the initial water.
What type of flour can I use for this pizza dough?
I use a specific flour for pizza, but sometimes I make it by mixing 400 grams of all-purpose flour with 200 grams of bread flour.
