Pizza Dough

Pizza Dough

This ingenious pizza dough matures overnight in the refrigerator and thus develops its full flavor. For this we use only a very small amount of yeast in the dough so that it does not ferment. Slow and Steady is the motto!

For a delicious pizza dough you need five ingredients: Flour, water, yeast, salt and olive oil. If you’re like me and don’t have a food processor, you’ll need some muscle power, because the dough will take a good ten minutes to knead. Don’t be too stingy here, even if it gets a little tiring. The kneading builds up the gluten protein and thus you can later pull out the dough thin.

When the ten minutes are up and the dough ball has a smooth surface, place it in a bowl and cover it with plastic wrap or a suitable lid. Now it goes off into the refrigerator and the slow fermentation can begin.

For all impatient: Increase the yeast in the recipe to a whole packet and let the dough rise for an hour at room temperature. Then it is ready to use right away.

Bake the pizza – depending on your preference for crispiness – at 200 °C convection oven for about 25 minutes.

Have fun cooking it!

Pizza Dough

Course: Main Course
Cuisine: Italian
Keyword: dough, pizza


  • 250 g flour
  • 1,5 g dry yeast
  • 5 g salt
  • 150 ml water
  • 2 tablespoons olive oil


  • Knead all ingredients into a smooth dough in ten minutes.
  • Leave to rise in a covered bowl in the refrigerator overnight.