Basic recipe for pizza dough

Ingredients for 6/8 dough balls of about 80 grams each:

• 500 grams flour
• 270 ml lukewarm water
• 10 grams salt
• 10 grams olive oil
• 10 grams dried instant yeast

Ingredients for 6/8 dough balls of about 200 grams each:

• 1000 grams flour
• 540 ml lukewarm water
• 20 grams salt
• 20 grams olive oil
• 20 grams dried instant yeast

Preparation:

1. Mix the water with yeast in a bowl and add the flour and salt.
2. Add the oil and stir everything well. The stirring will automatically turn into kneading. Knead the pizza dough for 10 minutes by hand or with a mixer until you have a cohesive ball that does not stick to the sides of the bowl.

Short rising time (2 hours or more)

1. 3. Cover the dough with plastic wrap or a damp tea towel and let rise for 1 hour at room temperature.
2. 4. Divide the dough into portions of about 80/200 grams. Roll the dough into balls so that they are under pressure (see "Making pizza dough balls").
3. 5. Allow the dough balls to sit for 1 hour covered by a damp cloth. The dough is now ready for use.

Normal rising time (4 hours)

1. 3. Cover the dough with plastic wrap or a damp tea towel and let rise for 2 hours at room temperature.
2. 4. Divide the dough into portions of about 80/200 grams. Roll the dough into balls so that they are under pressure (see "Making pizza dough balls").
3. 5. Allow the dough balls to sit for 2 hours covered by a damp cloth. The dough is now ready for use.

Long rising time (24 hours)

1. 3. Cover the dough with plastic wrap or a damp tea towel and let rise for 20 hours at room temperature.
2. 4. Divide the dough into portions of about 80/200 grams. Roll the dough into balls so that they are under pressure (see "Making pizza dough balls").
3. 5. Allow the dough balls to sit for 3 to 4 hours covered by a damp cloth. The dough is now ready for use.