Every Saturday is pizza day. Unfortunately we haven’t made pizza together, the three of us, for about two months. Saturday often ends up as the day we plan things with friends, and afternoon dinner gets scheduled out, and Husband has also been off working for some weeks. But next Saturday we’re back on!
This recipe is nothing fancy, and most of you probably have a pizza dough recipe you regularly use. A friend of mine sent texted me some days ago asking me for my recipe, and I thought I’d also share it with everyone else.
5 dl flour
2 dl water
Olive oil
Salt
Yeast
If you want something a bit different, replace half of the wheat flour with durum wheat. Durum wheat is used a lot more in Italy than here, and gives the dough a more exclusive taste and texture.
Mix the yeast and water. Remember correct temperature when using yeast; if you put your pinky finger in it and it feels rather warm nor cold, it’s perfect. If you’re using dry yeast the water can be slightly warmer, but still not too warm as that will kill it. Pour in somewhere between two and four tablespoons of olive oil. Add the flour and just a wee bit of salt. Mix and knead for a while, roll it out and leave it to rise for as much time as you have before adding the topping. Bake at 225 degrees (or more) until it’s done.
Anne blabbers 
I like making pizza base from scratch at home, too. I will try your recipe soon. Thanks for sharing!
Let me know if you like it 🙂
Hi! I’ve been making my own homemade pizza dough for years, but just recently started making it via this recipe from The Complete Tightwad Gazette by Amy Dacyczyn. I found it reviewed on this Live Great On Less blog (dough recipe is the second recipe reviewed). It makes things SO easy!
http://livegreatonless.com/how-to-make-homemade-cheese-pizza-recipe/
Thanks for sharing! I don’t have a food processor, but would otherwise have tried using it. Luckily I do have a Kenwood though, and use that very often. As all pieces fit in my dishwasher, it is also very easy. The recipe looks great though, very similar to mine, except I try to use as little yeast as possible these days.