Pizza dough Recipe

In a deep bowl we sift the wheat flour and pour in the dry yeast. We also add salt and sugar. We mix the dry components together. Now we carefully pour warm water and mix the dough with our hands. An important point is that the water should be warm, not hot, about 38 degrees.

In a deep bowl we sift the wheat flour and pour in the dry yeast. We also add salt and sugar. We mix the dry components together. Now we carefully pour warm water and mix the dough with our hands. An important point is that the water should be warm, not hot, about 38 degrees.

After 40 minutes, the dough will increase significantly in volume — an indication that the yeast has actively worked. We put olive oil on our hands and knead the dough to the initial volume. We prepare the chorus again, cover the bowl with a canvas again on top and put it in a warm place again, this time for 20 minutes. After 20 minutes, the pizza dough will rise well again.

Knead it again, after which the pizza dough is ready and you can start cooking the pizza directly. It makes almost 600 grams of dough in total — exactly for two large pizzas. You can store pizza dough in the refrigerator for about a day or night.