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Classic pizza dough – elastic and crisp base
Baking

Classic pizza dough – elastic and crisp base

A calm, elastic pizza dough with lukewarm water, yeast and Italian wheat flour. Cold-proofed for at least 3 hours for a thin, crisp base. Best topped simply with mozzarella, pepperoni or sausages.

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28 min total
3 servings
Easy

Ingredients

servings
Units

  • Pizza dough

    • about 1.1 cup Lukewarm water
    • about 0.5 oz Yeast
    • 2 tsp Salt
    • 1.1 lb Wheat flour (Italian tipo 00)
    • 3 tbsp Olive oil

  • Simple topping (for 3 pizzas)

    • 8.8 oz Mozzarella
    • 3.5 oz Pepperoni
    • 5.3 oz Sausages

Instructions

  1. 1

    Mix the dough

    1. Dissolve the yeast in the lukewarm water in a bowl.
    2. Add salt, flour and olive oil.
    3. Stir the dough roughly together in the bowl.
    5 min
    Bowl
  2. 2

    Knead the dough

    1. Turn the dough out onto a floured surface.
    2. Knead thoroughly for 8–10 minutes until soft and elastic.
    10 min
  3. 3

    Cold-proof the dough

    1. Divide the dough into 3 equal pieces.
    2. Shape them into balls.
    3. Cover and chill for at least 3 hours — overnight is fine.
    180 min
  4. 4

    Shape the pizza bases

    1. Take the dough balls out of the fridge about 20 minutes before use.
    2. Dust the surface generously with flour.
    3. Gently stretch the dough into a thin base.
    5 min
  5. 5

    Top and bake the pizzas

    1. Preheat the oven to its highest setting (ideally around 350°C / 660°F).
    2. Scatter mozzarella in small pieces over the pizza base.
    3. Add pepperoni or sausage slices — keep the topping light so the base stays crisp.
    4. Bake for 6–8 minutes until the base is crisp and lightly golden.
    5. Keep an eye on the pizza — it can brown quickly.
    8 min
    350°C
    Oven

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Details

Nutrition

Calories

720kcal

Protein

26g

Fat

18g

Carbs

95g

Serving Size

320g

Dietary

Allergens

GlutenMælk

Serving

Suggestions

  • • The less topping, the crispier the base — keep it simple.

Drink Pairings

  • • non-alcoholic: Water

Side Pairings

  • • Simple green salad

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store covered in the fridge

Tips

Preparation

  • • Make the dough the day before for better flavour and structure.

Cooking

  • • Too much topping softens the base — less is better.

Serving

  • • Bake on a hot tray or baking stone if you have one — it gives a crispier base.

Variations

Flavor

  • Mild and bread-like

Health

  • Homemade base dough

Method

  • Cold-proofed

Toppings

  • Mozzarella
  • Pepperoni
  • Sausages

Author

C

Camilla

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Author

C

Camilla