quick pizza dough


1 kg. Tipo 00 flour (or all-purpose flour)

5 g. Dry yeast

600 g. Water

20 g. olive oil

20 g. salt


  1. In a mixing bowl add flour and dry yeast and mix together.
  2. Add water and oil.
  3. Mix in a food mixer at low speed until the dough comes together.
  4. Let the dough rest for 10 minutes.
  5. Add salt.
  6. Mix on medium speed for 10-15 minutes until the dough develops a smooth, satiny appearances and doesn’t break when stretched.
  7. Divide the dough into weight pieces of 250 g.
  8. Now its time to form your dough balls – you should be able to form them without using extra flour.
  9. Shape your dough balls by taking the edge and pushing it into the center of the ball, you continue all the way round and repeat until you have a tight and even ball.
  10. Cower each dough ball with olive oil on the whole surface.
  11. Store your dough balls in a container that is big enough for you to have a 1-2 cm. wide space between yuor dough balls.
  12. Cower loosely with a lid or tin foil.
  13. Leave the dough to rest on the countertop for 2-8 hours or up to 48 hours in the refrigerator before you make your pizza.