• Poulish
    • 200 g Water (Lukewarm)
    • 5 g Dry Yeast
    • 5 g Honey
    • 200 g Tipo 00 Flour
  • Dough
    • Poulish
    • 200 g Tipo 00 Flour
    • 300 g Manitoba Flour
    • 20 g Salt
    • 300 g Water
    • Olive Oil
Pizza Dough

Pizza Dough

12. May 2023
Make the perfect pizza at home with our easy-to-use pizza dough recipe. Our dough is made with high-quality flour and expertly balanced to create a chewy, flavorful crust that pairs perfectly with your favorite toppings. Whether you prefer classic Margherita, meaty pepperoni, or veggie-packed options, our pizza dough is versatile and delicious. With just a few simple steps, you can enjoy authentic pizzeria-style pizza in the comfort of your own home. Try our pizza dough recipe today and taste the difference for yourself!
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  • Time
  • Bowl with Lid
  • Mixing Bowl
  • Poulish
    • 200 g Water (Lukewarm)
    • 5 g Dry Yeast
    • 5 g Honey
    • 200 g Tipo 00 Flour
  • Dough
    • Poulish
    • 200 g Tipo 00 Flour
    • 300 g Manitoba Flour
    • 20 g Salt
    • 300 g Water
    • Olive Oil

Table of Contents

  1. Making the Poulish
  2. Making the Dough
  3. Forming the Dough
  4. Baking
  5. Video

Making the Poulish

Mix the water, dry yeast and honey together. After it is mixed well insert the tipo 00 flour and combine until it is lump free.

Water in a container
Dry yeast getting added to water
Honey getting added to mixture
Flour getting added to mixture
Mixed and lump free dough

Let it sit uncovered for 15 minutes. Then covered for another hour.

Covered dough in container rising

Afterward let it rest for 16 to 24 hours in the fridge before continuing with the dough.

Making the Dough

Insert the poulish, tipo 00 flour, manitoba flour and salt into a bowl and start to knead by hand.

Poulish getting added into a large bowl
Flour getting added into a large bowl
Salt getting added into a large bowl

Slowly add the water a little bit at a time while continuing to knead.

Watter getting added to dough
Wet dough being kneaded in bowl

After all the water is added do not stop until all lumps are gone and the dough does not feel too wet anymore. Stretch the dough as much as possible to activate the gluten, this is very important so the dough does not rip later on. This will take about 15 minutes.

Wet dough being kneaded on work surface
Dough getting less lumpy and dryer

Pile up the dough and rub it with a little olive oil. Then let it rest uncovered for one hour.

Dough resting uncovered

Continue by lifting the dough multiple times in the middle to form a ball, putting the seam on the bottom and rubbing it again with a little bit of olive oil. Cover with a lightly wet towel for one hour.

Dough being folded in the middle
Folded dough resting before being covered

Advance by cutting the dough into 4 equal sized pieces, forming them into smaller balls, lightly covering the work surface with flour and laying the dough on top of it.

Lightly sprinkle flour on top of the dough balls and cover them with saran wrap. Letting it again rest for an hour.

Forming the Dough

Use a good amount of flour to cover the work surface and the top of the dough.

Press the dough into a round pizza shape, making sure to keep a little bit at the edges for a crispy crust.

Dough getting pressed into a pizza shape

Use the "special" move to stretch the dough.

Pizza in the air being stretched (special move)
Dough formed into a pizza shape


Add the toppings of your choice and bake the pizza on the highest heat you have until the crust shows a hint of brown.

I can suggest adding a bit of freshly ground black pepper before serving, as well as a dash of olive oil and freshly grated Parmesan cheese.

Pizza dough on stone with tomato sauce and mozzarella
Finished pizza with prosciutto, rocket, pepper, olive oil and parmesan


For a moving explanation please see the following video:

YouTube Video

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Written by Couple of Tips