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Quick Homemade Pizza Dough
Difficulty: Easy
Preparation: 30 min (+ 6 h rising)
Servings: 3 pizzas (28 cm each)
Cost: Very low
> If you prefer, you can add 35 g of extra virgin olive oil to the dough for a softer and more fragrant result.
Ingredients
200 g Manitoba flour
300 g all-purpose flour (00)
300 ml water at room temperature (about 25°C)
10 g fine salt
4 g fresh yeast (or 4 g dry yeast, dissolved in a little water)
Preparation
1. Prepare the dough
In a large bowl, mix the two flours.
Add the crumbled yeast (if fresh) or the water with dissolved yeast (if dry).
Pour in part of the water and start mixing.
2. Add the salt
When about half of the water has been added, mix in the salt.
You can add 35 g of extra virgin olive oil to the dough for a softer and more fragrant result.
Continue adding the remaining water little by little, mixing well.
3. Knead the dough
Transfer the dough onto a floured surface.
Knead by hand until smooth and elastic.
4. First rise
Shape into 3 balls (for round pizzas) or leave as one large ball if using a rectangular baking tray.
Cover with a damp cloth and let rise for about 6 hours at room temperature.
5. Stretch and top
One hour before baking, stretch the dough into the pan.
Top as you like: tomato sauce, mozzarella, potatoes, zucchini, or seasonal ingredients.
6. Bake
Bake at 220°C (430°F) for 20–25 minutes.
Add the mozzarella in the last 5 minutes and return to the oven until melted.
Flour Tips
Every flour absorbs liquids differently. If you want to replace Manitoba or all-purpose flour with whole wheat, spelt, or semolina, adjust the water accordingly.
There’s no strict rule—experiment until you find your perfect mix!
Your homemade pizza is ready: crispy on the outside, soft inside, and full of the joy of making it yourself!
If you enjoyed this homemade pizza dough recipe, i’d love for you to try my homemade fig jam.
It’s simple, natural, and makes the perfect pairing for tarts, cakes, or just spread over a warm slice of bread.
From my kitchen to yours, with love.
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