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Classic Pizza Dough


  • 360 ml cold water
  • 18g salt
  • 20g fresh yeast (or 9.2g active dried yeast, or 7g instant dried yeast) 
  • 600g “00” flour, plus extra for dusting


  1. Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of the water to a boil, then add it to the cold water in the bowl. This creates the correct temperature for activating the yeast. Whisk the salt and yeast into the warm water.
  2. If mixing by hand: Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form.
  3. Continue mixing by hand until the pizza dough comes together in a ball.
  4. Turn it onto a lightly floured surface and knead with both hands for about 10 minutes, until it is firm and stretchy.
  5. Return the dough to the bowl. Cover with cling film and leave to rise in a warm place for around 2 hours.
  6. When the dough has roughly doubled in size, divide it into 3 or 4 equal pieces, depending on what size you want your pizzas to be (either 12 inches or 16 inches wide).
  7. Place each piece of dough in a separate bowl or tray, cover it with cling film, and leave to rise. 

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