Easy and Quick Pizza Dough Recipe / Helppo ja nopea pizzataikina resepti

This is the Basic Dough recipe from Slicemonger's cookbook "Homemade Pizza but Better". This Neapolitan-style pizza dough is quick and easy to make. It’s my go-to dough, suitable even for short-notice pizza needs. Even with a rising time of just a few hours, you can turn this into a delicious pizza for surprise guests or for a get-together with friends.

I recommend using a Tipo 00 pizza flour, but you can also use a bread flour or a plain (all-purpose) flour with a high protein level (approx. 12 to 14 g per 100 g). For a quick-rise dough, you don’t need an especially strong flour. It’s easier to make the dough if you have a mixer, a scale and some big bowls for rising, but you can also prepare it by hand on your tabletop.

Slicemonger’s basic Pizza Dough For 4 pizzas, 30 cm (12”) in diameter (240 g per ball)

4 g (1 tsp) Instant Dry Yeast or 12 g fresh yeast

18 g (1 tbsp) Fine Sea Salt

350 g (1 1⁄2 cups) Lukewarm Water

600 g (4 3⁄4 cups) Tipo 00 flour
+extra flour to dust the work surface

• In a large bowl, mix the yeast and salt into the water. Add the flour and knead for about 3 minutes, or until the flour is fully incorporated. Cover the dough with a damp cloth and leave at room temperature for 10 minutes.

• Continue to knead the dough for another 10 minutes, or until the dough comes clean off the sides of the bowl. Shape the dough into a ball and cover the bowl with clingfilm or an airtight lid. A damp cloth will work too. Leave the dough to rest and rise at room temperature for 3 hours.

• Once the dough has risen, divide it into 4 equal balls. Place the balls in a proving box or bowls covered with clingfilm. Leave to prove at room temperature for another hour.