pizza dough
This versatile recipe for pizza dough is my go-to recipe for pizza, tartes and flatbreads with topping.
Equipment
- kitchen machine
Ingredients
- 125 g rye flour
- 375 g cake flour
- 8 g instant yeast
- 1 tsp sugar
- 2 Tbsp olive oil
- 300 ml lukewarm water, divided 150:150
- 6 g salt
Instructions
- Add the flour into the bowl, make a hole in the middle of the dough and add your yeast into the hole.
- Sprinkle the sugar over the yeast and top with 150 ml lukewarm water.
- Mix the yeast, sugar, some of the flour and the water.
- Cover the bowl with clingfilm and let the mixture rise for 15 min. It is ready when lots of little bubbles appear.
- Now add the rest of the ingredients, including the remaining 150 ml lukewarm water, and knead the dough for 4 to 5 minutes. It should come off the sides of your mixing bowl.
- Cover the bowl again and let the dough rise for 45 minutes in a warm place. It should double in size.
- Now you can divide the dough in as many portions as you want. I usually divide it into 2 to 4 pieces for pizzas or 4 pieces for flatbreads. This is only a guideline.
- I bake the pizza or flatbreads (both with toppings) for 12-15 minutes at 230 degree C.