A simple pizza dough recipe, that seem to work. Baking it on a pizza stone makes for better pizzas if you are just baking one, but I find it hard to get to work if I need more than one pizza baked – and this recipe yields two.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 pizzas
- 200 milliliters durum flour
- 600 milliliters wheat flour
- 300 milliliters water
- 25 grams fresh yeast or half a package of dry yeast
- 1 teaspoon salt
- 2 teaspoons sugar
Stir the water and yeast together.
Mix flour, sugar and salt together and stir it into the water. Knead the dough though for a few minutes.
Cut the dough in two and sit it on the floured table with a moist tea towel over and let it rest for at least 1 hour. Or until it’s twice the size.
If you have a pizza stone turn on the oven after half an hour so it is scalding hot (250 C) once you are ready to bake the pizza.
Knead it again and roll the dough out for the pizza crusts.
Add your toppings and bake one pizza at a time on the pizza stone.
Bake it for 15-20 minutes until the edges starting to become golden and your cheese has melted and become lightly golden. Do not turn on the oven fan or the crust might go soft - you want the heat as dry as possible.