Basic Italian Pizza Dough

Basic Italian Pizza Dough

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Pizza originated in Naples but has now spread, not only to the other regions of Italy, but all over the world there's scarcely a city of any size, anywhere, that doesn't boast a pizzeria, or other pizza eating place.
Calories: 1402


  • 8 oz dough {enough for 2 medium pizze)
  • 1/2 oz Fresh yeast
  • 1/4 tsp Sugar
  • 4 floz Lukewarm water
  • 8 oz Flour
  • 1 tsp Salt


  • Crumble the yeast into a small bowl and mash in the sugar. Add the 3 teaspoons of water and cream the mixture together.
  • Set aside in a warm, draught-free place for 15 to 20 minutes, or until the mixture is puffed up and frothy.
  • Sift the flour and salt into a large, warmed bowl. Make a well in the centre and pour in the yeast mixture and remaining lukewarm water. Using a spatula or wooden spoon, gradually draw the flour into the liquid. Continue mixing until the flour is incorporated and the dough comes away from the sides of the bowl.
  • Turn out on to a lightly floured board and knead for 10 minutes. The dough should be elastic and smooth. Rinse and dry the bowl and return the dough to it. Cover with a damp cloth and set the bowl in a warm, draught-free place. Leave for 45 minutes to 1 hour, or until the dough has risen and almost doubled in bulk.
  • Turn the risen dough on to the floured surface and knead it for a further 3 minutes.
  • The dough is now ready for use.
Calories: 1402 kcal
Carbohydrates: 285 g
Protein: 42 g
Fat: 10g
Saturated Fat: 2 g
Sodium: 3980 mg
Potassium: 328 mg
Fiber: 11 g
Sugar: 16 g
Vitamin C: 1 mg
Calcium: 42 mg
Iron: 17 mg
Dishes Bread, Pizza
Cuisine Italian
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