Chef Maestro - Pizza, Pasta And Everyday Italian Recipes

Pasta and pizza recipes from a professional chef inspired by the Italian cuisine



Pizza Dough Recipe



3 cups enriched flour,
1 portion active dry yeast,
1 cup warm water,
1 teaspoon salt,
2 teaspoons sugar,
2 tablespoons extra virgin olive oil.

Recipe: Mix the yeast in the warm water and let it sit for 10 minutes. Pour the 3 cups of flour, salt, sugar and olive oil in a mixing bowl or food processor and add the bloomed yeast. Knead until you have smooth dough. Cover the pizza dough with plastic wrap and leave it in a warm place to proof until it doubles in size. Use as much dough as you need. If there is leftover pizza dough, put it in a plastic bag and store it in the fridge for up to 4 days. Fresh pizza dough can be frozen before proofing. Cut the dough to individual portions, wrap it in plastic wrap and store it in the freezer until needed. Thaw the frozen pizza dough at room temperature. Once it is thawed, it will start proofing again. Freezing the pizza dough will not affect its quality once thawed.

Pizza dough recipe image

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