Homemade Pizza Dough
Real pizza dough is just flour, water, yeast, salt — and time. Long fermentation (24-72 hours in fridge) develops complex flavor and texture. Use 00 flour if you can find it; bread flour works too. High heat (250°C+) is essential for proper crust.
Nutrition Per Serving
Steps
- 1
Mix flour + yeast. Add water + salt + oil, knead 10 min until smooth.
≈ 12 min - 2
Cover, let rise at room temp 1 hour (or 24 hours in fridge for flavor).
≈ 60 min - 3
Divide into 2 balls, rest 20 min.
≈ 20 min - 4
Stretch each into 30 cm round on lightly floured surface.
≈ 5 min - 5
Top with sauce + cheese + favorite toppings.
≈ 5 min - 6
Bake at 250°C (482°F) on preheated pizza stone, 8-10 min until edges golden.
≈ 10 min
Dietitian Note
Dough alone is plain — toppings determine nutrition. Whole-wheat blend (50/50) adds fiber. Thin crust = lower calories than deep dish. Pair with salad to balance.