This recipe was given to me by Ilyse, who used to have the most amazing Italian food blog, Lucullian Delights. It works every time.
We have other Pizza dough recipes here, or explore all of our Pizza recipes. Our Italian recipes are here. Browse all of our Tomato recipes. Or you might like to browse Sauce recipes. Check out our easy Late Autumn recipes.
8-10 medium sized pizzas
25 g fresh yeast or 10g dry yeast
1.5 tspn salt
2 or more cups tepid water – add this a little at a time,
About 1.700 ml/ 7.2 cups flour
For fresh yeast: Crumble the yeast in big bowl and sprinkle the salt over it. Stir until it has melted. Pour the finger warm (tepid) water over it and stir well.
For dry yeast: Mix the yeast with a little of the finger warm (tepid) water, and stir well until dissolved.
Add to the flour, then add the rest of the water a little at a time and work the dough until it is nice and elastic. The amount of water will depend on the humidity, the weather, the flour and other factors. Sometimes I use only 1.5 cups, so add a little at a time until the dough comes together, then knead, adding more water only if necessary. Knead for a few moments.
Cover it with a towel and let it rest for an hour or two.
About 1 hour before you want to start baking the pizzas, divide the dough and work each piece into balls, one for each pizza, and then let them rise for 45 minutes.
If you are making pizza, you can also make a basic tomato sauce while you wait – you can find it here.
Flatten the dough into a roundish shape before you spoon some tomato sauce on it.
For a simple Mozzarella pizza, add sliced fresh mozzarella. If you want to put on something else, you should add it on the pizza before the mozzarella. For ideas you can explore all of our Pizza recipes here.
Bake the pizzas in a pre-heated oven (200°C-250C/390°F)
Eat and enjoy! They are reasonably good the day after if you warm them up.