The pizza dough recipe

The pizza dough recipe

Difficulty level: easy

Portions 2 pizzas
Preparation time 20 min
Lifting time 1 h 30 min



  • Mix ½ cup of hot water with the sugar. Stir in the yeast. Let stand 10 minutes or until the mixture is frothy.
  • In a large bowl, add the remaining hot water, oil and salt. Stir in 2 ½ cups of the flour and baking powder mixture until a shaggy dough begins to form.
  • Transfer to a lightly floured work surface. Knead for about 10 minutes, adding enough remaining flour if necessary, until the dough is smooth and elastic.
  • Divide the dough into 2 portions for 2 large pizzas or into 4 portions for individual pizzas. Roll each portion into a ball. Place in the freezer for 2 to 3 hours or until the dough is frozen.
  • Vacuum frozen pizza dough balls using the FoodSaver® VS3190X Vacuum Machine, according to appliance directions.
  • Refrigerate for up to 3 days or freeze. Remove the pizza dough from the vacuum packaging. Place in an oiled bowl then cover with parchment paper and let stand at room temperature or in a warm place for 60 to 90 minutes or until the volume has doubled. (You can also refrigerate the dough and let it rise overnight). To be used as you wish.


For a simple cheese pizza, preheat the oven to 230 ° C. On a lightly floured surface, punch the dough and roll it to a thickness of about 1cm. Place on a lightly greased baking sheet. Spread tomato sauce evenly over each pizza crust, leaving a half-inch border around the edges. Sprinkle with mozzarella and drizzle with a little olive oil. Season with salt and pepper. Bake for 15 to 20 minutes or until the crust is golden and the cheese is melted.
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