Recipes | Classics


Crispy and golden brown edge. This dough makes the perfect pizza. Also in the household oven.

about 60 minutes or overnight
Raising time
15 – 25 minutes

Ingredients and preparation

Ingredients for the dough (for 3 baking sheets or 6 round pizzas):
1 kg Frießinger Mühle pizza flour Tipo 00
650 ml lukewarm water
1 pinch sugar
1 tbsp salt
1/2 cube fresh yeast or 1 sachet dry yeast

Preparation: Knead all ingredients for about 10 minutes to form an elastic dough.

Cover and let rise for at least 30 minutes, preferably overnight in the refrigerator.

Divide the dough into three or six equal pieces, form them into balls and let them rise covered for another 30-45 minutes. Shape into thin pizza crusts and top as desired.

Preheat the oven to at least 220° C. Once the oven has reached temperature, bake pizza for 15-25 minutes. If the baking temperature is higher, shorten the baking time accordingly.

Tip from the Pizzaiolo: if the dough goes longer, the pizza will be more aromatic and crispy. If possible, bake on the lowest rack at 275° C for 9- 11 minutes. For those who like a thicker pizza crust, shape the dough by pressing with flat fingertips, without corrugated wood.

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