Pizza Rev 2
- 30m Prep Time
- 12m Cook Time
- 3h Ready In
A classic homemade pizza dough recipe using flour, water, olive oil, yeast, and salt. The dough rises for 2-3 hours before shaping and baking at high heat for a crispy crust.
Ingredients
- 500 g flour
- 250 ml water
- 60 ml extra virgin olive oil
- fresh yeast
- salt
Nutrition (per serving, estimated)
Estimated based off 5 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 83.5 mg
- Iron: 23.5 mg
- Magnesium: 113 mg
- Phosphorus: 543 mg
- Potassium: 542 mg
- Zinc: 3.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 500 g flour
- 250 ml water
- 60 ml extra virgin olive oil
- fresh yeast
- salt
Let's Cook
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Step 1.
In a large bowl, combine 500 grams of white flour (type '0' recommended) with 2-3 grams of fresh yeast (or granular dry yeast, not instant).
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Step 2.
Add 250 ml of tap water and 60 ml of extra virgin olive oil. Optionally, add 5-10 grams of salt (1-2 teaspoons) to taste.
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Step 3.
Mix the ingredients until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
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Step 4.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 2-3 hours or until doubled in size.
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Step 5.
Punch down the dough, divide it into portions, and shape each into a ball. Let rest for 30 minutes.
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Step 6.
Preheat the oven to the highest temperature (250°C/480°F or higher) with a pizza stone or baking sheet inside.
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Step 7.
Stretch each dough ball into a round pizza base on a floured surface.
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Step 8.
Top with your desired ingredients (e.g., tomato sauce, mozzarella, basil) and bake for 8-12 minutes until golden and crispy.
Tips & variations
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Choose a strictly white flour, with nothing inside. DO NOT use: · flour with baking powder already mixed in, · mixtures of meals, · other types of flour that lately are sweeping in supermarkets. Why? Because with this recipe for pizza margherita seek simplicity.So the flour that you already have in the pantry will be fine: a normal white flour that is usually defined in Italian flour "0." Give preference to local flour mills. It is optional http://www.pizzaeimpasti.it/wb/pages/ricetta-base-della-pizza/ricetta-base-della-pizza-fatta-in-casa.php