Step 1: Choosing Your Flour
For authentic Italian pizza, use “00” flour.
Step 2: Preparing the Yeast
Fresh yeast: Crumble into a cup, add a pinch of sugar, warm (not hot) water, and a bit of flour. Mix, cover, and let sit 5–10 minutes.
Instant yeast: No pre-ferment needed, simply mix with water during kneading.
Step 3: Making the Dough
With a stand mixer:
Pour yeast mixture or water and instant yeast into the bowl.
Sift in flour and add salt and olive oil.
Knead on low speed with the dough hook until ingredients combine, then increase speed. Knead 5–7 minutes until elastic and slightly sticky.
By hand:
Sift flour into a bowl, add salt, yeast, water (or pre-made leaven), and oil.
Mix with a spoon, then knead on a floured surface for 10 minutes. Dough should peel off hands easily and be elastic. Add a little flour if too sticky.
Step 4: Rising the Dough
For best flavour and digestibility, let the dough ferment slowly.
Place dough in an oiled bowl, cover, and leave in a warm spot for 1 hour.
Divide into portions, shape into balls, cover, and refrigerate. Dough can rest up to 48 hours.
Quick option: Use instant yeast and let the dough rest while you prepare the sauce. High heat will still give a delicious pizza.
