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Basic Pizza dough

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Basic Pizza Dough

Everything starts with a good pizza dough . To make a good pizza dough, it is important that you use good quality flour. Depending on how long you want the dough to rise, you should use flour with a different W factor. The higher the W factor, the longer you can let the dough rise (or age). In principle, a flower of type W320 can rise for 48 hours . You then get an elastic but firm dough that you can easily shape.


   Flower 1 kg
   Water 350 ml
   Salt 25 gr
   Yeast 7 g fresh yeast


   Put the water in a deep bowl and dissolve the salt in the water. The water should not be warmer than 25 °. As a rule, that applies the sum of the temperature of all ingredients must not exceed 60 °
   Add about 10% of the flour to the water. Dissolve the flour completely.
   Add the yeast. Preferably use fresh yeast. If you use dried yeast, use a ratio of 3: 1 (3 grams of fresh yeast is 1 gram of dried yeast). Dissolve the yeast completely in the paste.
   Now add the rest of the flour. Knead it into a smooth dough.
   Let the dough rest at room temperature for an hour. Cover the dough against drying out!
   Knead the dough again and make the balls according to the chosen weight.
   Now let the balls age further in the refrigerator. Depending on the flower, this is possible up to 48 hours. I usually let the dough rest in the fridge for 24 hours.
   Take the dough out of the refrigerator about 3 hours before baking.
   Now make a delicious bottom out of each ball!


110 min.

Baking time

5 mins

Total time

120 min.


6 pers.


about 385 kCal.


This basic tomato sauce is a must for any real pizza you make yourself. Simple and full of flavor. We will pass on our verdict:
  • Difficulty - 3/10
  • Cost - 5/10
  • Time - 4/10
  • Easy to make
  • Wonderful taste
  • Tomatoes are not that easy to find
  • Not the cheapest basic ingredients

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