Pizza dough – the best recipe


ingredients


For


preparation

  1. Pile 500 grams of flour on the work surface and then make a four-hole indentation.

  2. Crumble the yeast cube and sprinkle into the well. Add the lukewarm milk.

  3. Mix and knead the ingredients. Add a sip of beer and continue kneading until you have a smooth dough.

  4. Place the dough in a bowl, cover and leave to rise in a warm place for 45 minutes.

  5. Spread the flour on the work surface, divide the dough into three parts and shape each into a ball.

  6. Preheat the oven to the highest temperature.

  7. Flatten the dough with your fingers and then roll it out with a floured rolling pin. Then cover the pizza dough as desired.

  8. Bake the pizza in the oven for 5-6 minutes at the highest temperature.

Make your own pizza dough easily

When it comes to convenience, a frozen pizza is simply unbeatable, but homemade pizza dough always tastes better! In addition, we can then portion the dough much better. Because it doesn’t matter if we want to make pizza dough for guests or for ourselves, the quantity can be easily adjusted. And we always have the ingredients for the dough at home!

Make your own pizza dough – nothing easier than that!

And another advantage if you make the pizza dough yourself: you know exactly what is in the freshly made pizza. No preservatives, no unhealthy flavor enhancers or other artificial ingredients, just the good ingredients that have been used to prepare pizza dough in Italy for generations. You can find out what it is and how you process it into a delicious, crispy dough in the recipe above.

Pizza dough: The basic recipe

A good pizza dough doesn’t need much: Flour, yeast, salt, milk and some beer is completely sufficient. If you want to make it particularly good, you can use special pizza flour. The ingredients are then kneaded well until a smooth dough is formed. After that, the yeast dough must rest for a while before it can finally be rolled out and covered.



Pizza dough - the best recipe

What is the right flour for pizza dough?

Wheat flour is used for the pizza dough. It is optimal here Wheat flour type 405, which is very good. The Italians, on the other hand, use a special pizza flour called Tipo 00. In general, the more gluten the flour contains, the better the dough can be rolled out without shrinking again.

What makes the pizza dough crispy?

As an extra ingredient you can go into the basic recipe to integrate beer. The beer contains yeast, which makes the pizza dough rise very well and eventually makes it nice and fluffy and crunchy. In addition, the dough tastes spicier.

How long should the pizza dough rise?

The dough can be left at room temperature go to three o’clock. If it needs to go faster, one is enough quarter past three in a warm place. The bowl always will cover with a damp cloth. And if you don’t have time at all, try our pizza dough without yeast – it is prepared with baking powder and therefore does not need to rise.

How do you make the perfect pizza?

If you don’t have your own pizza stone and still want to enjoy a pizza as if it were fresh from the stone oven, you can use this trick: The Baking tray is simply turned over and preheat with the curve upwards in the oven at a high temperature. When the pizza is covered, it is placed on the tray with a pizza shovel and Bake at the highest temperature for 5 to 6 minutes until crispy.

Can you freeze pizza dough?

When you prepare the dough, feel free to prepare a little more. Because pizza dough can be frozen very well, so you can soon enjoy a delicious pizza again. The dough can be stored in the freezer for up to six months. Simply do not let the dough rise and freeze it rolled out flat. It works best if the portion of dough is placed directly in a freezer and rolled out in the bag with a rolling pin. Then close the freezer well and put it in the freezer. You can find more information in our article Freezing yeast dough.

To thaw, the dough is removed from the packaging and thawed overnight in the refrigerator. It can be freshly covered the next day.

Top the pizza dough deliciously

Believe us: it is a whole new experience to cover a pizza crust kneaded with your own hands on the worktop! Then, when you cover it to your heart’s content, it’s a joy to see the ingredients sink ever so slightly into the fluffy batter, just to rise with it in the oven.

The fastest and easiest way is to make a pizza margherita. All you need is tomato sauce and mozzarella. The pizza sauce works well with vine tomatoes, fresh herbs (rosemary, thyme, basil) as well as salt, pepper and a little sugar. Spread the sauce from the center, leaving the edge free as it will rise during baking. Finally, cover the pizza with delicious mozzarella – and it’s done!

More pizza dough variants

Low carb pizza dough with cauliflower

© lgabriela/Shutterstock

Low carb pizza dough

You can also try a delicious low-carb variant of the pizza dough – in our case with cauliflower. Good appetite!

Italian pizza dough

© Ulf Miers

Italian pizza dough

Crispy and wafer-thin: This is how Italian pizza dough should look. The dough needs to rest for two days, but it’s worth the wait!

Whole wheat pizza with pancetta and radicchio

© Thomas Neckermann

Whole wheat pizza dough

We make this pizza dough from whole wheat flour, the pizza is topped with pancetta, radicchio and chestnuts – delicious!