Best Pizza Dough

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	8 hrs 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

500 g wheat flour type 405
300 ml water
2 teaspoons salt
5 g fresh yeast

For the sauce:

Instructions

Sift the flour with the salt into a dough mixer or bread maker with dough function.
Dissolve the yeast in lukewarm water (about 35-40°C / 95-104°F).
Add the yeast mixture to the flour and salt.
Knead for 20 minutes using the mixer or bread maker dough function. Do not knead by hand as it will not achieve the desired texture.
Cover with a damp cloth and rest for 2 hours at room temperature.
Divide the dough into four pieces of 200 grams each.
Form each piece into a ball, cover with a damp cloth, and rest for 6 hours at room temperature.
Preheat the oven to 260°C (500°F) or your oven's maximum setting.
Roll or pull the dough to under 4 mm thickness.
Place the dough on a hot baking sheet, using baking paper if desired.
Bake for 3-4 minutes until ready to serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.