top of page

Evelina's pizza dough

This is my go to pizza dough recipe. Its a mashup of several recipes but mostly based on bon appétit's Perfect Pizza


  • 1 pkt (50 g) Fresh yeast (or a dry packet)

  • 2 tsp (10 g) Sugar

  • 1 tbsp (19 g) Table salt

  • 1-2 tbsp (14 - 28 g) Olive oil

  • 4.7 dl 2 cups (470 g) Water

  • 6 dl 2 ½ cups (360 g) All-purpose flour

  • 5 dl 2 ¼ cups (300 g) Bread flour

extra for taste

  • 1 tbsp Sourdough starter

makes 4 pizzas


  1. To get the best result start a day ahead of when the pizza is supposed to be made. Otherwise set the oven to the highest temperature 30min before you start with the dough. If you have a pizza stone (or tray), put it in the oven at this point.

  2. Mix the yeast (with sourdough starter if available), sugar and tempered water (30-37 °C 86 - 99 F). Mix so the yeast gets dissolved.

  3. Let rest 10-15min or until the mix has started to foam (sounds freaky but you really should).

  4. Add salt and olive oil. Add the flour and bread flour.

  5. This step will suck but you have to do it: knead the dough for at least 10 minutes, preferably 20.

  6. Flip the dough up on a floured surface. Divide the dough into for equal parts.

  7. EITHER: roll out the dough (if the pizza is going to be made directly) OR:  place them into oiled containers. The containers should have enough room for the dough to triple in size. Place the containers in the fridge overnight.

  8. (If you have a pizza stone) Turn on the oven one hour before the pizzas are supposed to be made. Otherwise turn it on half an hour before.

  9. Remove the dough from the containers, place them onto a flour surface. Stretch and roll the dough flat.

  10. Top with tomato sauce (or tomato puree for more taste), add oregano, pepper and basil. Top with toppings, cheese and lastly salt (be mindful that some toppings might be salty)

bottom of page