Recipe: Pizza Classica

Recipe: Pizza Classica

Looking for a classic and original Italian pizza dough recipe? This way.


Original Italian, classic and traditional. With this recipe you have a great base for your favourite dish.
  • 1000g Tipo 00 flour or a German 405 flour 
  • 700ml water 
  • 25 - 30g salt 
  • 3g dry yeast 

Step 1: Make the dough 

Put the flour in the bowl, make a well, put the yeast in and mix with water in the well. Then pour in the cold water and add the salt. Knead everything until a homogeneous dough is formed. This can take up to ten minutes.   

Step 2: Proofing 

Shape the dough into a ball and let it rest for an hour. 

Step 3: Proofing 

Now shape the dough into balls of any size. Place in a ball box or on a baking tray and cover airtight. Then leave the dough to rise at room temperature (22 degrees) for about 6 hours. If the dough is to rise in the refrigerator for a longer period of time, up to 48 hours is possible, use an appropriate flour. But for a delicious spontaneous pizza at the weekend, the dough works perfectly with 6 hours of piece proofing. 

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