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Sunday : 7:00 - 18:00


Pizza dough

Difficulty: Medium




Preparation (min)


Total (min)


Tomato sauce (uncooked)

for 8 pizzas (Prepare in advance)

  • 1 can 796 ml (28 oz) plum tomatoes, whole or crushed 
  • 30 ml (2 tbsp) olive oil
  • 5 ml (1 tsp) sea salt
  • 5 ml (1 tsp) finely chopped hot pepper
  • 5 ml (1 tsp) oregano
  • 5 ml (1 tsp) basil
  • 5 ml (1tsp) garlic (or to taste)

The dough

  • 10 ml (2 tsp) active dry yeast
  • 400 ml (1 3/4 cups) warm water at 36°C (97 °F)
  • 10 ml (2 tsp) sea salt
  • 30 ml (2 tbsp) olive oil
  • 500 g (3 1/2 cups) white bread flour + 50 g (1/3 cup) for kneading

NOTE: Weighing the flour is recommended.


The sauce (prepare in advance)

  • Crush the tomatoes with your hands or pulse in the food processor just until chunky, then mix with the remaining ingredients.

The dough

  • In a large bowl, dissolve yeast in the water. Add salt and oil. 
  • Gradually incorporate the flour and mix with a wooden spoon. When the dough becomes difficult to work, continue combining with your hands approximately 5 minutes until the dough is consistent and smooth (the dough will be soft and sticky).
  • Cover and let rise 30 minutes at room temperature.
  • Knead the dough 20 times (see technique at the following link: Bread making steps)
  • Cover and let rise 30 minutes at room temperature.
  • Place the dough on a floured work surface. Lightly flour the top of the dough.
  • Divide into 4 equal pieces with a pastry cutter or knife.
  • Form 4 balls with the dough and wrap each one in plastic. (At this stage it is possible to freeze any unused dough, wrapped in plastic wrap. Let dough defrost in the refrigerator and proceed with the steps for assembling the pizza.)
  • Place the balls in an oiled plastic container. Cover with a lid or plastic wrap.
  • Refrigerate 18 to 24 hours.
  • Remove dough balls from refrigerator (they will have lost some of their shape).
  • Lightly oil the balls of dough until they are smooth.
  • Let rise 15 minutes at room temperature.
  • Flatten the dough with the palms of your hands.
  • Let rest for 15 minutes.
  • Using your fingers, flatten the dough to form circles 30 cm (12'') in diameter. Lightly flour if necessary. (If the dough seems elastic, let it rest until it is at room temperature.)
  • Preheat the oven to 240 °C (450 °F).
  • Place each circle of dough on a greased pizza pan, preferably with holes, since the dough will be more evenly baked and golden brown.
  • Spread 90 ml (1/3 cup) of sauce on each pizza.
  • Top according to the recipe of your choice.
  • Bake in a very hot oven for approximately 15 minutes.


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