Pizza dough

Servings 3 pizza's


First phase

  • 450 g Bloem
  • 3,3 dl water
  • 20 g Gist

Second phase

  • 20 g Salt
  • 25 g Suiker
  • 0,5 dl Olijfolie
  • 120 g Bloem


  • Make a dimple in the flower. Crumble the yeast. Pour some water and dissolve the yeast. Then mix with the rest of the water and immediately take the flour. Continue mixing until a smooth and homogeneous dough has formed. Let it rise in plastic foil in a warm place for 8 to 12 hours.
  • Place the dough on a floured surface. Take out the air and fold it in half. Add salt, sugar, oil and flour with one hand last. Mix well, the dough must be elastic, firm and slightly sticky. Keep it at room temperature for 1 hour. Then it is ready for processing.
  • Then roll the dough into a thin round disc. Roll around the rolling pin and place on a baking tray or oven stone. Bake the bottom at 230ºC conventionally. With hot air at 200ºC.
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