Vida Recetas Editorial
Pizza is one of the most beloved dishes in the world, and its secret lies in a good dough. This Italian pizza dough recipe lets you achieve an elastic, thin, and tasty base, perfect for Neapolitan pizzas. Unlike other versions, this dough contains no milk, eggs, or sugar: only strong flour, water, salt, olive oil, and yeast. Its light and crispy texture is ideal for those seeking authenticity in every bite.
The process is simple and beginner-friendly. By mixing the ingredients patiently and kneading well, you'll get a manageable dough that stretches easily. This recipe yields about 4 large pizzas, perfect for sharing with family or friends. Plus, it's versatile: you can use it to make calzones, focaccia, or even flatbreads.
If you're looking for a healthier alternative, try a whole wheat version; but this classic recipe is the perfect base for your favorite toppings. Go ahead and make your own dough and impress everyone with an unforgettable homemade pizza!
Prep
5 min
Cook
20 min
Servings
4
Calories
228 kcal
In a large bowl, add part of the wheat strength flour. We leave about 4 tablespoons of flour separated to fatten the dough.
With a spoon we make a hole in the center of the bowl and pour the dissolved yeast into the water.
Whisk with a wooden spoon from the center to the outside and gradually mix with the flour.
Add the extra virgin olive oil and salt. It is important that salt and yeast do not come into direct contact so as not to have problems in the fermentation process.
We continue to stir what is starting to be the dough, for now it will be a sticky but firm mixture.
We prepare the area where we are going to knead, for example the kitchen countertop is perfect.
Fill the area of the countertop with flour, take the dough out of the bowl and start working the dough with our hands. It is very important to refine the dough so that it is more elastic and rises better.
To refine it, we must stretch the dough like a churro and twist it in a spiral several times. In the end, we put it back together and knead again for about ten minutes. This is the trick that makes the dough amazing.
After those 10 minutes, we can handle the dough more quickly, it will become elastic and homogeneous.
The correct measure of flour is “until the flour doesn't stick to your hands”, but it shouldn't be abused either. I put 1 kilo in the ingredients, although in reality I used about 100 grams more. It all depends on the flour because they don't always come from the same grinds, nor is wheat the same.
We are turning the dough into a ball. Take the previous bowl and flour it. We introduce the dough ball into it. Cover the bowl with a cotton cloth for about 45 minutes- 1 hour.
To find out how long the dough should be allowed to rise, use the following trick: if we press it with a finger and the dough returns to its original position, it will be ready to prepare.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 5 minutes and the cooking time is 20 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
