Food blog love
Pizza Dough
4 Mar 2013


Pizza Dough | Snap a Bite

Lots of people coming over? Not feeling like feeding the horde if that means you’re worthless the rest of the evening? Then pizza will surely help you out.

Take some dough, slap on some sauce and cut up veggies. Don't want meat? Leave it out. Want tons of meat? Heap it on. It’s fast, easy, yummy and relatively healthy (unless you took the carnivore option). And best of all, it’s flexible, so you can more easily accommodate any nagging friends. They’ll soon be snagging friends. As in that pizza right off the plate. Unless they're one of those few unlucky souls that don't like pizza itself. (Yeah, like they even have a soul. (Sorry, Bjorn, but you're weird! :-P))

Want to make good pizza? Then you need good dough. Selection of ingredients is not so much key as you would expect. What you want is a crust that is baked through and through. Ideally you buy a pizza stone, which evenly distributes heat to infuse your crust with Italian crunch! You can substitute a pizza stone with a simple bluestone tile, the internet tells me.

Or, if like me, you don’t have either, you can just pre-bake your crust for ten minutes.

Snap A Bite by RSS Snap A Bite on Facebook

Pizza Dough

Preparation time: 2,5-3 hours
Cooking time: 10-12 minutes
Serves: 4 pizzas


 show US units 
4 teaspoon(s) of yeast (dry)
3 dl water (lukewarm)
500 gr flour
1 teaspoon(s) of salt


Add the yeast to 1/3 of the water.
Stir to dissolve the yeast.
Add 2 tablespoons of flour and stir.
Add the remaining water.
Cover the bowl and set aside for 30 minutes.

Mix the flour and salt in a bowl.
Add the water and yeast mixture.
Knead at least ten minutes until you have a smooth dough.
Put it back in the bowl and cover the bowl with a clean towel.
Set aside to rise for 1,5-2 hours.

Knead the dough for a few more minutes.
Divide the dough in 4 parts.
Flour your worksurface and roll out the dough.
When ready, let the dough rest for another 10-15 minutes.

Preheat your oven to 220°C/430°F.
Bake for 10-15 minutes.


You can easily freeze pizza dough. It's best to do this after having portioned the dough: simply put the ball of dough in a bag in the freezer.
When you want to use the dough, take it out of the freezer 6-8 hours in advance. Flour your hand and gently get the dough out of the bag. Knead for 5 minutes, set aside for 20 minutes and you're all set.


Recipe from Pizza!


Notes from readers

No notes so far. Why not share your thoughts?
E-mail (required but private)*    
leave a note