Classic pizza dough kneaded by hand



225 g. Tipo 00 flour (or all-purpose flour)

200 g. Water (40 degrees)

1 g. Dry yeast


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

530 g. Water (15 degrees)

25 g. Salt



  1. The starter is made 10-12 hours before the final pizza dough (if you need more time - you can put the starter in your refrigerator for up to 8 hours after the first 10-12 hours.)
  2. Mix 225 g. flour with 1 g. dry yeast in a container that has a tight closing lid.
  3. Add 200 g. Water.
  4. With a fork mix flour and water until the dough is even.
  5. Leave the starter at room temperature for 10-12 hours.

The dough:

  1. After 10-12 hours pour the starter into a big bowl.
  2. Add 500 g. water (15 degrees).
  3. Add 1 kg. flour.
  4. In the bowl - mix the dough until all the flour is incorporated in the dough (about 3-5 minutes)
  5. Leave the dough for 15 minutes.
  6. The 15 minute rest is called autolysis. Autolysis is an enzyme process that begins the degradation of starch and proteins in the flour. With autolysis you give the flour time to soak up the water without the salt's gluten effect. This makes the dough more smooth. During the 15 minute rest, the dough is changed to a homogeneous lump of "gluten" strings, which is much less sticky and the flavor becomes more full.
  7. Add salt and the last 30 g. water (the water will help spreading the salt in the dough).
  8. In the bowl - mix the dough until the salt and water is incorporated in the dough.
  9. Cower the bowl tightly with a lid og tinfoil – must be close to airtight.
  10. Let the dough rest for 12-24 hours in the refrigerator.
  11. Take the dough out of the refrigerator.
  12. Sprinkle a bit of flour on your countertop and place the dough og the flour.
  13. knead the dough for 3 minutes until the dough starts to get firm.
  14. Then start kneading the dough by holding one end og the dough with one hand while you use the palm of the other hand to push the dough away from you and thereby stretching the dough.
  15. Gather the dough again and repeat the process for 5-10 minutes.
  16. This will give the dough the elasticity that is needed for you to be able to form the perfect pizza by hand.
  17. Divide the dough into desired weight pieces. I usually make 8 pieces of 250 g. each.
  18. Now its time to form your dough balls – you should be able to form them without using extra flour.
  19. 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.
  20. Cower each dough ball with olive oil on the whole surface.
  21. You can store your dough balls in two ways. You can store them in a container with a lid (see picture 19-20 og 21-23 below) or you can “bag” them (see picture 16-18 below). “Bagging” means that you put each dough ball in separate freezer bag. If you use the method, the procedure is as follows:
  22. If you store the dough in a container – put them in a container that is big enough for you to have a space between your dough balls that is 1-2 cm. wide and cower with a lid.
  23. If you choose to “bag” your dough balls, then put each dough ball in separate freezer bags and twist the end of the bag into a pony tail and place the bag in a container so that the dough is on top of the pony tail. Do NOT make a knot on the bag.
  24. Place the dough in your refrigerator for at least 6 hours and up to 72 hours.
  25. On pizzaday – take the dough out of the refrigerator at least 1/2 hour before shaping your pizza. The dough should have a core temperature of at least 10 degrees and up to room temperature.
  26. When making the pizza - remember to form it with your hands and do NOT use a rolling pin! See my instructions on how to form the pizza here: How to form the pizza