Hello everyone! Today I bring a recipe with which I have been experimenting for several months. A homemade pizza dough, suitable for clumsy, inexperienced and beginners in cooking 🙂

As you know, I am not at all an expert in masses. I have been making them at home for many years, and by dint of that, I learn from trial / error. In this time I have managed to learn to avoid some basic mistakes that make your pizza hard, without air.


250 gr strong wheat flour (not the same as wheat flour)
155 ml of water
5 gr fresh yeast (it comes in small cubes and you will find them in supermarket fridges)
2 tablespoons olive oil
Optional, but recommended: A pinch of fine cornmeal, known as “cornstarch” + parchment paper.
Optional: Garlic powder
The ideal is to have a fine and large strainer to be able to sift the flour and avoid lumps.

Step by step

  1. In a bowl, mix the 155 ml of warm water with the 5 gr of crumbled fresh yeast and a pinch of salt.< /li>
  2. Optionally, we add garlic powder to flavor the dough.
  3. Continue adding the 2 tablespoons of olive oil and mix well.
  4. Now, we will add the flour. But slowly and sifting it.
  5. To do this, place a large strainer on top of the mold and pour in the flour little by little, while stirring with a shovel. This is so that the flour falls without lumps and the mixture is as homogeneous as possible.
    We mix the first ingredients and sift the flour.

    We mix the first ingredients and sift the flour.

  6. When it can no longer be mixed with the wooden paddle, we will do it with our hands. Knead well for a few minutes, inside the bowl.
  7. Then, on a clean surface, sprinkle a pinch of cornstarch. This will help keep the dough from sticking. We will also stain our hands with this same flour.
  8. Now, we take the dough with our hands and knead it for a few minutes until we get a homogeneous ball.
  9. It’s time to let it rest. To do this, grease a large, clean bowl with olive oil (both the base and the sides).
  10. Place the dough inside and cover it with a clean cloth. We will leave the bowl to rest for 24 hours in a room without drafts that is at about 20 degrees. It will triple its size (more or less) 🙂
    Let the dough rest for 24 hours, until it triples in size

    Let the dough rest for 24 hours, until it triples in size

  11. Now we take the dough with clean hands. To make two mini-pizzas, like I did, we cut it in half. You can make it whole too.
  12. We are not going to stretch the pizza with a rolling pin to avoid breaking the air bubbles inside. We will do it with our hands.
  13. Crush gently with our hands until the thickness of the dough is reduced. Now, with our hands, we lift the dough and hold it by one of its ends so that the weight of the dough stretches it. Go rotating the dough in your hands so that it stretches evenly on all sides.  Watch the video above if you don’t quite get the hang of it 🙂
  14. You can make the dough as thin as you like, but be aware that if you go too thin it could break in the oven with the juices from the toppings + the heat.
  15. To bake it and prevent it from sticking, I used fine corn flour (cornstarch) on the base, you can use parchment paper.< /strong>
  16. Place the tomato, oregano and the toppings that we want to put on top (I recommend putting a splash of olive oil on top to grease the toppings)  and bake it in the oven at about 180 degrees.
    1. If you want ideas, here’s what I put on it: tomato sauce, oregano, sliced onions, mushrooms, chicken-style veggie burger strips, soy sauce (it’s great on pizzas ) and a splash of olive oil.
  17. And ready to eat!
    We bake the homemade dough

    We bake the homemade dough

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