{"id":1010944,"date":"2026-03-18T18:00:00","date_gmt":"2026-03-18T17:00:00","guid":{"rendered":"https:\/\/www.organicfarming-italy.com\/make-your-own-pizza-dough\/"},"modified":"2026-11-05T18:04:32","modified_gmt":"2026-11-05T17:04:32","slug":"make-your-own-pizza-dough","status":"publish","type":"post","link":"https:\/\/www.organicfarming-italy.com\/en\/make-your-own-pizza-dough\/","title":{"rendered":"Make Your Own Pizza Dough \u2013 Authentic Italian with Margherita"},"content":{"rendered":"\n<style>.ofi-pizza-row{gap:28px!important;margin:30px 0!important;align-items:center}.ofi-pizza-row .wp-block-image{margin:0}.ofi-pizza-row img{display:block;width:100%;height:auto}.ofi-pizza-row figcaption{font-size:14px;line-height:1.5;margin-top:10px}.ofi-pizza-faq{border:1px solid #e0e5dc;border-radius:10px;padding:17px 21px;margin:14px 0;background:#fafbf8}.ofi-pizza-faq summary{cursor:pointer;font-weight:600;line-height:1.5}.ofi-pizza-faq p{margin:16px 0 0}h2[id],h3[id]{scroll-margin-top:180px}@media(max-width:781px){.ofi-pizza-row{gap:20px!important}.ofi-pizza-faq{padding:15px}} <\/style>\n\n<p class=\"wp-block-paragraph\"><em>A recipe from <strong>Signora Emilia<\/strong>, part of our <strong>Cucina della Nonna<\/strong> series.<\/em><\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Making your own pizza dough<\/strong> starts with flour, water, yeast, and salt. The crucial part happens afterward: the dough is given time, becomes supple, and can be shaped into a thin base with an airy rim. Here you&#8217;ll learn the basic dough with a long cold fermentation in the fridge. Afterward, we&#8217;ll turn it into a Pizza Margherita with tomatoes, mozzarella, basil, and good olive oil.<\/p>\n\n<p class=\"wp-block-paragraph\">Our recipe is designed for a <strong>standard home oven<\/strong>. You do not need a wood-fired oven or a stand mixer. With four dough balls, a hot baking tray or pizza stone, and a little planning, it makes for a lovely pizza night. Prepare the dough the day before; the next day, it is mainly shaping, topping, and baking.<\/p>\n\n<p class=\"wp-block-paragraph\">If you would like to make your own pizza dough, it is worth paying close attention to the consistency. The dough should be soft and elastic, not dry and firm like pasta dough. We therefore guide you through every step and also explain why too much tomato sauce or wet mozzarella can make a good base unnecessarily soft.<\/p>\n\n<h2 id=\"inhaltsverzeichnis\" class=\"wp-block-heading\">Table of contents<\/h2>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"#rezept-ueberblick\">Recipe and schedule at a glance<\/a><\/li>\n\n<li><a href=\"#zutaten\">Ingredients for pizza dough and Margherita<\/a><\/li>\n\n<li><a href=\"#mehl\">Which flour is suitable?<\/a><\/li>\n\n<li><a href=\"#pizzateig-anleitung\">Make your own pizza dough: step by step<\/a><\/li>\n\n<li><a href=\"#margherita\">Turn the dough into a Margherita<\/a><\/li>\n\n<li><a href=\"#fehler\">Common mistakes and how to fix them<\/a><\/li>\n\n<li><a href=\"#vorbereiten\">Preparing and freezing<\/a><\/li>\n\n<li><a href=\"#faq\">Frequently asked questions<\/a><\/li>\n\n<li><a href=\"#passendes-olivenoel\">The right organic olive oil<\/a><\/li>\n<\/ul>\n\n<h2 id=\"rezept-ueberblick\" class=\"wp-block-heading\">Make Your Own Pizza Dough: Recipe and Schedule<\/h2>\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Yield<\/td><td>4 pizzas, about 28\u201330 cm in diameter<\/td><\/tr><tr><td>Dough quantity<\/td><td>about 1 kg; 4 dough balls of about 250 g each<\/td><\/tr><tr><td>Active prep<\/td><td>about 40 minutes for dough, sauce, and shaping<\/td><\/tr><tr><td>Resting times<\/td><td>1 hour at room temperature + 18 hours in the fridge + 2 hours to come to temperature<\/td><\/tr><tr><td>Baking<\/td><td>about 8\u201312 minutes per pizza; about 40 minutes for four pizzas one after another<\/td><\/tr><tr><td>Total time<\/td><td>Example calculation: about 22 hours 20 minutes; slightly longer depending on dough temperature and oven<\/td><\/tr><tr><td>Oven<\/td><td>250\u2013275\u00b0C top\/bottom heat; preheat tray, stone, or steel well<\/td><\/tr><tr><td>Difficulty<\/td><td>Medium; easy to manage by hand<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<p class=\"wp-block-paragraph\"><strong>Estimated energy:<\/strong> about <strong>550 kcal per dough portion<\/strong> without toppings; about <strong>850 kcal per whole Margherita<\/strong> with one quarter of the toppings listed below. One portion in this recipe is one whole pizza, not a single slice.<\/p>\n\n<details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>Basis for the energy estimate<\/summary>\n<p class=\"wp-block-paragraph\">Calculated for four pizzas with a total of 600 g flour, 3 g fresh yeast, 400 g canned tomatoes, 400 g drained cow\u2019s milk mozzarella, 20 g olive oil, and about 5 g basil. Based on USDA food data and a mozzarella with 238 kcal per 100 g. Water and salt provide no energy; additional dusting flour is not included. Values are estimates rounded to the nearest 10 kcal. They may vary depending on flour, cheese, oil quantity, and portion size.<\/p>\n<\/details>\n\n<p class=\"wp-block-paragraph\"><strong>How to fit the dough into your day:<\/strong> For example, mix and knead at 5 PM, let it start to rise for one hour, and refrigerate the dough balls around 6:30 PM. The next day, remove after about 18 hours and let them relax, covered, for about two hours. Preheat the oven during the last 45\u201360 minutes. The clock provides the framework; visibly risen, stretchable dough matters more than a rigid minute.<\/p>\n\n<h2 id=\"zutaten\" class=\"wp-block-heading\">Make your own pizza dough: ingredients for 4 pizzas<\/h2>\n\n<h3 id=\"teig-zutaten\" class=\"wp-block-heading\">For the Italian basic dough<\/h3>\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Pizza flour Tipo 00 or Tipo 0<\/td><td>600 g, plus a little for handling<\/td><\/tr><tr><td>Water, cool to room temperature<\/td><td>390 g or ml<\/td><\/tr><tr><td>Fresh yeast<\/td><td>3 g; alternatively about 1 g dry yeast<\/td><\/tr><tr><td>Fine salt<\/td><td>12 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<p class=\"wp-block-paragraph\">That is <strong>65% water relative to the flour amount<\/strong>. Choose a flour suitable for pizza and longer fermentation. For the small amount of yeast, a precision scale is helpful. Do not use fresh yeast and dry yeast together. Sugar, eggs, and milk do not belong in this basic dough; we also do not need oil in the dough here.<\/p>\n\n<div class=\"wp-block-columns ofi-pizza-row is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"900\" height=\"900\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-zutaten.webp\" alt=\"Make your own pizza dough: flour, water, salt, and fresh yeast | OFI\" class=\"wp-image-1010936\" srcset=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-zutaten.webp 900w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-zutaten-600x600.webp 600w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-zutaten-800x800.webp 800w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-zutaten-150x150.webp 150w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-zutaten-768x768.webp 768w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-zutaten-500x500.webp 500w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-zutaten-300x300.webp 300w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><figcaption class=\"wp-element-caption\">Four ingredients form the base: flour, water, yeast, and salt.<\/figcaption><\/figure>\n<\/div>\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Few ingredients, time for the dough<\/h3>\n\n<p class=\"wp-block-paragraph\">When making your own pizza dough, the ratio of ingredients matters. Weigh especially the water and salt instead of estimating by eye. This makes the consistency reproducible.<\/p>\n\n<p class=\"wp-block-paragraph\">The ingredient photo shows the components, not a to-scale quantity guide. The gram amounts in the table are what matters.<\/p>\n<\/div>\n<\/div>\n\n<h3 id=\"belag-zutaten\" class=\"wp-block-heading\">Additionally, for four Pizza Margherita<\/h3>\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Peeled canned tomatoes<\/td><td>400 g; if there is a lot of thin juice, drain a little<\/td><\/tr><tr><td>Cow\u2019s milk mozzarella \/ fior di latte<\/td><td>400 g drained weight<\/td><\/tr><tr><td>Extra virgin olive oil<\/td><td>20 g total, about 5 g per pizza<\/td><\/tr><tr><td>Fresh basil<\/td><td>about 5 g or a few leaves per pizza<\/td><\/tr><tr><td>Fine salt for the tomatoes<\/td><td>to taste; start with about 2 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<p class=\"wp-block-paragraph\">You will also need a bowl, a dough scraper, four lidded containers, and a sturdy baking tray or a pizza stone\/steel. A pizza peel helps for sliding it into the oven. A flipped, well-preheated baking tray also works as a starting point.<\/p>\n\n<h2 id=\"mehl\" class=\"wp-block-heading\">Which flour should you use to make pizza dough?<\/h2>\n\n<p class=\"wp-block-paragraph\">An <strong>Italian pizza flour Tipo 00 or Tipo 0<\/strong> is a good starting point. However, the type number alone does not describe baking strength. Look for a recommendation for longer fermentation; a protein content around 11\u201313% is often helpful. Not every very finely milled 00 flour is equally suitable for a long fermentation.<\/p>\n\n<p class=\"wp-block-paragraph\">As an easy-to-find alternative, you can try a strong bread flour (Type 550). It is not an exact equivalent to Tipo 00. With an unfamiliar flour, hold back 15\u201320 g of the water at first and add it during kneading as needed. The energy estimate refers to the full recipe quantity.<\/p>\n\n<p class=\"wp-block-paragraph\">Our basic dough follows the Italian combination of flour, water, yeast, and salt. For the home kitchen, we use our own fridge fermentation method. If you would like to learn the traditional guidelines in more detail, you can find them from the <a href=\"https:\/\/www.pizzanapoletana.org\/it\/ricetta_pizza_napoletana\" target=\"_blank\" rel=\"noopener\">Associazione Verace Pizza Napoletana<\/a>. The baking method described here is intended for your home oven.<\/p>\n\n<h2 id=\"pizzateig-anleitung\" class=\"wp-block-heading\">Make your own pizza dough: instructions<\/h2>\n\n<h3 id=\"schritt-1\" class=\"wp-block-heading\">Step 1: Weigh the ingredients and mix the dough<\/h3>\n\n<p class=\"wp-block-paragraph\">Dissolve 3 g fresh yeast in 390 g water. Put 600 g flour in a large bowl, add the yeast water, and mix everything until no dry pockets of flour remain. Leave the rough dough to rest, covered, for ten minutes.<\/p>\n\n<p class=\"wp-block-paragraph\">Then sprinkle 12 g salt over it and work it in thoroughly. At this point, the dough may still be uneven and slightly sticky. Do not add extra flour right away; the consistency changes with resting and kneading.<\/p>\n\n<h3 id=\"schritt-2\" class=\"wp-block-heading\">Step 2: Knead the pizza dough until smooth<\/h3>\n\n<p class=\"wp-block-paragraph\">Knead the dough by hand for about 10\u201312 minutes. Push it forward with the heel of your hand, fold it back, and turn it slightly. Very little flour is needed on the work surface; a dough scraper helps prevent sticking.<\/p>\n\n<p class=\"wp-block-paragraph\">The finished dough should be soft, cohesive, and elastic. If it becomes resistant while kneading, let it relax, covered, for five minutes, then continue. With a mixer, a shorter kneading time on a low setting is usually enough; prevent the dough from heating up too much.<\/p>\n\n<div class=\"wp-block-columns ofi-pizza-row is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"900\" height=\"900\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-kneten.webp\" alt=\"Make your own pizza dough: kneading the yeast dough with the heel of your hand | OFI\" class=\"wp-image-1010937\" srcset=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-kneten.webp 900w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-kneten-600x600.webp 600w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-kneten-800x800.webp 800w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-kneten-150x150.webp 150w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-kneten-768x768.webp 768w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-kneten-500x500.webp 500w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-kneten-300x300.webp 300w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><figcaption class=\"wp-element-caption\">Kneading and a short rest turn the rough mass into an elastic dough.<\/figcaption><\/figure>\n<\/div>\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\">How to recognise the right consistency<\/h3>\n\n<p class=\"wp-block-paragraph\">At first, the dough sticks slightly to your fingers. That is normal. A dry, firm ball forms quickly, but it often stretches less well later.<\/p>\n\n<p class=\"wp-block-paragraph\">When learning to make your own pizza dough, a dough scraper helps more than adding a large extra handful of flour. Short breaks give the flour time to absorb the water.<\/p>\n<\/div>\n<\/div>\n\n<h3 id=\"schritt-3\" class=\"wp-block-heading\">Step 3: Let it start to rise for one hour<\/h3>\n\n<p class=\"wp-block-paragraph\">Place the dough in a sufficiently large bowl and seal it tightly. Leave it for about one hour at around 20\u201322\u00b0C. The surface should remain protected; a drying kitchen towel alone is often not enough.<\/p>\n\n<p class=\"wp-block-paragraph\">In this phase, the volume does not need to double yet. The dough should relax a little and fermentation should begin. In a very warm kitchen, this phase is shorter; in a cool environment, it can take longer.<\/p>\n\n<h3 id=\"schritt-4\" class=\"wp-block-heading\">Step 4: Shape four dough balls and let them cold-ferment<\/h3>\n\n<p class=\"wp-block-paragraph\">Use a dough scraper to divide the dough into four pieces of about 250 g each. Gently pull the edges of each piece down towards the centre and shape a ball with a smooth surface. Do not compress the dough unnecessarily.<\/p>\n\n<p class=\"wp-block-paragraph\">Place the balls seam-side down in lightly floured, tightly closing containers with room to rise. Refrigerate for about 18 hours at around 4\u00b0C. The long, cool fermentation is part of this recipe\u2019s schedule.<\/p>\n\n<h3 id=\"schritt-5\" class=\"wp-block-heading\">Step 5: Bring the dough to temperature and preheat the oven<\/h3>\n\n<p class=\"wp-block-paragraph\">Take the dough balls out of the fridge about two hours before baking and leave them, covered, at normal room temperature. They should visibly relax and be easy to stretch. Very cold dough often tightens up when shaping.<\/p>\n\n<p class=\"wp-block-paragraph\">During the last 45\u201360 minutes, preheat the oven with a pizza stone, baking steel, or a suitable flipped tray to 250\u2013275\u00b0C top\/bottom heat. Observe the temperature rating of your equipment. With a baking tray, the lower to middle rack is a good starting point; adjust the height to match how your oven browns.<\/p>\n\n<h3 id=\"schritt-6\" class=\"wp-block-heading\">Step 6: Shape the pizza base by hand<\/h3>\n\n<p class=\"wp-block-paragraph\">Place one dough ball on a lightly floured work surface. Gently press with your fingertips from the centre outwards, leaving about 1\u20132 cm around the edge largely untouched. Keep turning the dough and stretch it carefully to about 28\u201330 cm.<\/p>\n\n<p class=\"wp-block-paragraph\">Do not use a rolling pin for this airy rim. If the dough springs back, cover it again for 10\u201315 minutes instead of pulling harder. The centre should become thin, but not develop holes. Shape and top the pizzas one at a time; keep the remaining dough balls covered.<\/p>\n\n<div class=\"wp-block-columns ofi-pizza-row is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"900\" height=\"900\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-formen.webp\" alt=\"Make your own pizza dough: opening the base by hand and leaving the rim | OFI\" class=\"wp-image-1010938\" srcset=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-formen.webp 900w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-formen-600x600.webp 600w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-formen-800x800.webp 800w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-formen-150x150.webp 150w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-formen-768x768.webp 768w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-formen-500x500.webp 500w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-formen-300x300.webp 300w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><figcaption class=\"wp-element-caption\">Work with your fingertips from the inside out; the rim stays a little thicker.<\/figcaption><\/figure>\n<\/div>\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Keep air in the rim<\/h3>\n\n<p class=\"wp-block-paragraph\">When making your own pizza dough, shaping is a step in its own right. If you press the rim flat, you will get less volume later.<\/p>\n\n<p class=\"wp-block-paragraph\">A little irregularity is perfectly fine. An evenly thin centre and an intact rim matter more than a perfect circle.<\/p>\n<\/div>\n<\/div>\n\n<h2 id=\"margherita\" class=\"wp-block-heading\">Turn the pizza dough into a Pizza Margherita<\/h2>\n\n<p class=\"wp-block-paragraph\">Now the basic dough is ready for your toppings. With a Margherita, the tomatoes, mozzarella, and basil should remain recognisable. It is better to distribute a modest amount evenly than to pile the base high. The following two steps are part of the complete recipe.<\/p>\n\n<h3 id=\"schritt-7\" class=\"wp-block-heading\">Step 7: Prepare the tomatoes and top the Margherita<\/h3>\n\n<p class=\"wp-block-paragraph\">Crush 400 g peeled canned tomatoes by hand or with a fork and season with a little salt. Start with about 2 g salt for the entire sauce. If the juice is very watery, you can pour off some of it beforehand. Cut 400 g drained mozzarella into strips or pieces and let it drain in a sieve in the fridge for at least 30\u201360 minutes; pat dry if needed. You can prepare this during the final dough rest.<\/p>\n\n<p class=\"wp-block-paragraph\">Place the shaped base on a lightly floured peel. Spread about one quarter of the tomatoes over it and leave the rim free. Add about 100 g mozzarella on top. Top it only shortly before sliding it into the oven so the base does not stick to the peel. With longer baking times in a 250\u00b0C oven, you can add the mozzarella only after the first 4\u20135 minutes so it stays juicy.<\/p>\n\n<h3 id=\"schritt-8\" class=\"wp-block-heading\">Step 8: Bake hot and finish with basil and olive oil<\/h3>\n\n<p class=\"wp-block-paragraph\">Slide the pizza onto the hot baking surface. Bake for about 8\u201312 minutes, depending on your oven and surface, until the base is baked through, the rim is browned, and the cheese has melted. If browning is uneven, rotate it carefully. At 250\u00b0C or with a less powerful oven, it may take a little longer. Check the base rather than looking only at the cheese.<\/p>\n\n<p class=\"wp-block-paragraph\">Take the pizza out and add fresh basil and about 5 g extra virgin olive oil on top. That is roughly a small teaspoon; for the nutrition calculation, the gram amount is what counts. Bake the remaining pizzas the same way and serve immediately. For four pizzas one after another, we plan around 40 minutes of baking time.<\/p>\n\n<h3 id=\"margherita-tipps\" class=\"wp-block-heading\">Sugo, mozzarella, and olive oil: what matters<\/h3>\n\n<p class=\"wp-block-paragraph\"><strong>The tomatoes:<\/strong> For this Margherita, a simple, uncooked tomato sauce is sufficient. A long-simmered pasta sauce is not necessary. Very thin tomatoes add water to the base; thick tomato paste on its own quickly becomes too concentrated. Season the tomatoes before they go on the pizza.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>The mozzarella:<\/strong> Cow\u2019s milk mozzarella (fior di latte) works well. Buffalo mozzarella is also possible, but it often contains more liquid. Pay attention to the drained weight and drain it thoroughly. In a home oven, adding the cheese later can help protect it from drying out.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Basil and oil:<\/strong> Fresh leaves added after baking keep their aroma and do not burn. A small drizzle of good olive oil rounds off the Margherita. You can find more on choosing it in our tips on how to <a href=\"https:\/\/www.organicfarming-italy.com\/en\/how-to-recognize-good-olive-oil\/\">recognise good olive oil<\/a>.<\/p>\n\n<h2 id=\"fehler\" class=\"wp-block-heading\">Make your own pizza dough: avoid common mistakes<\/h2>\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>The dough is very sticky<\/td><td>Work with a dough scraper, take short rests, and add flour sparingly. Next time, take the flour\u2019s water absorption into account.<\/td><\/tr><tr><td>The base shrinks back<\/td><td>Let the dough relax longer, covered; do not forcefully stretch cold dough balls.<\/td><\/tr><tr><td>The dough tears<\/td><td>Do not stretch too thin. Carefully seal a small hole by overlapping a bit of dough.<\/td><\/tr><tr><td>The pizza turns soft underneath<\/td><td>Preheat the baking surface longer, use less or thicker tomato sauce, and drain the mozzarella more thoroughly.<\/td><\/tr><tr><td>The cheese dries out<\/td><td>With longer baking times, add the mozzarella later and do not bake the pizza longer than necessary.<\/td><\/tr><tr><td>The pizza sticks to the peel<\/td><td>Top it only immediately before baking, lightly flour the underside, and do a gentle shake test before sliding it into the oven.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<p class=\"wp-block-paragraph\">Baking paper is not automatically suitable at very high temperatures. Use it only within the temperature limit stated on the packaging. With a little practice, you can slide the pizza directly from the floured peel onto the hot surface.<\/p>\n\n<h2 id=\"vorbereiten\" class=\"wp-block-heading\">Prepare and freeze pizza dough<\/h2>\n\n<p class=\"wp-block-paragraph\">Making your own pizza dough is easy to plan for the day before. For your first attempt, stick to the 18-hour fridge fermentation. A significantly longer or warmer fermentation changes the result; more time is not automatically better. If the dough smells clearly unpleasant or shows unusual discolouration, do not use it.<\/p>\n\n<p class=\"wp-block-paragraph\">To freeze, shape the four balls after the first hour of resting and pack them individually airtight with a little room. Freeze them promptly. Later, thaw them overnight in the fridge, covered, and let them relax for about two hours at room temperature before shaping. The thawing phase replaces this recipe\u2019s fixed fridge schedule; also assess how much the dough has relaxed. For best quality, use within one to two months if possible.<\/p>\n\n<p class=\"wp-block-paragraph\">If you would like to make pizza dough for several people, you can increase the ingredients proportionally. The maturation times do not automatically become twice as long. Instead, pay attention to container size, fridge temperature, and how quickly your oven bakes each pizza.<\/p>\n\n<h2 id=\"faq\" class=\"wp-block-heading\">Frequently asked questions about making pizza dough<\/h2>\n\n<details class=\"wp-block-details ofi-pizza-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>Which flour is good for making pizza dough?<\/summary>\n<p class=\"wp-block-paragraph\">Use a wheat flour Tipo 00 or Tipo 0 suitable for pizza and longer fermentation. The type number alone says little about baking strength. A strong bread flour (Type 550) is a possible alternative; depending on the flour, you may need to adjust the water slightly.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-pizza-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>How long does this pizza dough need to rise?<\/summary>\n<p class=\"wp-block-paragraph\">Plan for one hour at about 20\u201322\u00b0C, then 18 hours in the fridge at around 4\u00b0C, and then about two hours, covered, at room temperature. What matters is that the dough balls have relaxed and stretch well. Very cold or warm dough may need a different amount of time.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-pizza-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>How much yeast do you need for 600 g flour?<\/summary>\n<p class=\"wp-block-paragraph\">For the fridge fermentation described here, we use 3 g fresh yeast or about 1 g dry yeast for 600 g flour. The yeast amount is matched to this time and temperature schedule. For a quick same-day dough, you need a different method.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-pizza-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>Does Italian pizza dough need olive oil?<\/summary>\n<p class=\"wp-block-paragraph\">In this basic dough, we use only flour, water, yeast, and salt. Olive oil is not necessary for it. For other Italian dough variations, oil can make sense. Here, we add a small amount to the finished baked Margherita.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-pizza-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>Can I make pizza dough without a stand mixer?<\/summary>\n<p class=\"wp-block-paragraph\">Yes. Mix the ingredients in a bowl and knead the dough by hand for about 10\u201312 minutes. A dough scraper and short covered rests help with sticky dough. Use extra flour sparingly.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-pizza-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>Why does my pizza dough keep shrinking back?<\/summary>\n<p class=\"wp-block-paragraph\">Often the dough is still too cold or not relaxed enough. Let it rest for another 10\u201315 minutes, covered, then continue shaping gently. Pulling hard or using a rolling pin does not solve the cause and can compromise the airy rim you want.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-pizza-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>Do you need to cook the sugo for Pizza Margherita beforehand?<\/summary>\n<p class=\"wp-block-paragraph\">Not for this recipe. Crush peeled canned tomatoes and season with a little salt. If needed, remove some of the very thin juice and spread the sauce sparingly on the base. A heavily seasoned or long-simmered pasta sauce is not required.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-pizza-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>Which cheese is suitable for Pizza Margherita?<\/summary>\n<p class=\"wp-block-paragraph\">Cow\u2019s milk mozzarella (fior di latte) works well. Slice it in advance and let it drain thoroughly in the fridge. Buffalo mozzarella is also possible, but it may release more water. With longer baking times in a home oven, it helps to add the cheese only after a few minutes.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-pizza-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>How long does pizza bake in a normal oven?<\/summary>\n<p class=\"wp-block-paragraph\">On a well-preheated baking surface at 250\u2013275\u00b0C top\/bottom heat, allow about 8\u201312 minutes per pizza. Depending on the oven, surface, and toppings, it may take longer. The base must be baked through; melted cheese alone is not a reliable indicator of doneness.<\/p>\n<\/details>\n\n<details class=\"wp-block-details ofi-pizza-faq is-layout-flow wp-block-details-is-layout-flow\"><summary>Can I freeze homemade pizza dough?<\/summary>\n<p class=\"wp-block-paragraph\">Yes. After the first hour of resting, divide the dough into balls and freeze them individually, packed airtight. Thaw overnight in the fridge, covered, and let them relax for about two hours at room temperature before shaping. Also check that they have relaxed enough and stretch well.<\/p>\n<\/details>\n\n<h2 id=\"passendes-olivenoel\" class=\"wp-block-heading\">The right organic olive oil for your Pizza Margherita<\/h2>\n\n<div class=\"wp-block-group has-background is-layout-constrained wp-container-core-group-is-layout-26a738c0 wp-block-group-is-layout-constrained\" style=\"background-color:#f6f4ef;padding-top:24px;padding-right:24px;padding-bottom:24px;padding-left:24px\">\n<h3 class=\"wp-block-heading\">Premium organic extra virgin olive oil 2026<\/h3>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:35%\">\n<figure class=\"wp-block-image size-medium\"><a href=\"https:\/\/www.organicfarming-italy.com\/en\/shop\/organic-virgin-extra-olive-oil\/\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"374\" src=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-500x374.webp\" alt=\"Organic extra virgin olive oil from Liguria for finishing a Pizza Margherita\" class=\"wp-image-1007418\" srcset=\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-500x374.webp 500w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-803x600.webp 803w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-768x574.webp 768w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1-900x672.webp 900w, https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2023\/07\/Bio-Olivenoel-Gemmaluce-05-Liter-1.webp 1000w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/figure>\n<\/div>\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:65%\">\n<p class=\"wp-block-paragraph\">For the few drops after baking, an aromatic <strong>organic extra virgin olive oil<\/strong> is well worth it. Our currently available oil from Liguria complements tomatoes, basil, and mozzarella and also goes well with a piece of freshly baked pizza crust.<\/p>\n\n<p class=\"wp-block-paragraph\">When making your own pizza dough, we leave the oil out of the basic dough. On the finished Margherita, it provides a lovely aromatic finish. Discover Organic Farming Italy\u2019s organic olive oil directly in the shop.<\/p>\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-text-color has-background wp-element-button\" href=\"https:\/\/www.organicfarming-italy.com\/en\/shop\/organic-virgin-extra-olive-oil\/\" style=\"color:#ffffff;background-color:#3b4137\">Discover organic olive oil \u00bb<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<h2 id=\"weitere-rezepte\" class=\"wp-block-heading\">More Italian recipes from our kitchen<\/h2>\n\n<p class=\"wp-block-paragraph\">If you enjoy making your own pizza dough, try our <a href=\"https:\/\/www.organicfarming-italy.com\/en\/focaccia-recipe-authentic-italian\/\">Focaccia Genovese<\/a> next. For your next pasta night, you will find <a href=\"https:\/\/www.organicfarming-italy.com\/en\/make-your-own-tagliatelle\/\">homemade tagliatelle<\/a> and <a href=\"https:\/\/www.organicfarming-italy.com\/en\/make-your-own-gnocchi\/\">Italian gnocchi<\/a> here as well. All posts are listed in our overview <a href=\"https:\/\/www.organicfarming-italy.com\/en\/italian-cuisine\/\">Recipes and knowledge about Italian cuisine<\/a>.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>How did your pizza turn out?<\/strong> Write to us in the comments which flour and which baking surface you used. These details help others when baking it themselves. Buon appetito!<\/p>\n\n<script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"@id\":\"https:\/\/www.organicfarming-italy.com\/pizzateig-selber-machen\/#recipe\",\"url\":\"https:\/\/www.organicfarming-italy.com\/pizzateig-selber-machen\/\",\"mainEntityOfPage\":{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.organicfarming-italy.com\/pizzateig-selber-machen\/\"},\"name\":\"Pizzateig selber machen \u2013 original italienisch mit Pizza Margherita\",\"description\":\"Italienischen Pizzateig mit wenig Hefe und langer K\u00fchlschrankgare selber machen und daraus vier Pizza Margherita mit Tomaten, Mozzarella und Basilikum backen.\",\"image\":[\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen.webp\"],\"author\":{\"@type\":\"Person\",\"name\":\"Signora Emilia\",\"url\":\"https:\/\/www.organicfarming-italy.com\/signora-emilia\/\"},\"inLanguage\":\"de-DE\",\"prepTime\":\"PT40M\",\"cookTime\":\"PT40M\",\"totalTime\":\"PT22H20M\",\"recipeYield\":[\"4\",\"4 Pizzen\"],\"recipeCategory\":\"Hauptgericht\",\"recipeCuisine\":\"Italienisch\",\"keywords\":\"Pizzateig selber machen, Pizzateig Rezept, lange K\u00fchlschrankgare, Pizza Margherita\",\"recipeIngredient\":[\"600 g Pizzamehl Tipo 00 oder Tipo 0\",\"390 ml Wasser\",\"3 g frische Hefe (alternativ 1 g Trockenhefe)\",\"12 g feines Salz f\u00fcr den Teig\",\"400 g gesch\u00e4lte Dosentomaten\",\"400 g Kuhmilch-Mozzarella, Abtropfgewicht\",\"20 g natives Oliven\u00f6l extra\",\"5 g frisches Basilikum\",\"Salz zum Abschmecken der Tomaten, etwa 2 g\"],\"nutrition\":{\"@type\":\"NutritionInformation\",\"servingSize\":\"1 ganze Pizza Margherita, ein Viertel des Rezepts einschlie\u00dflich Belag\",\"calories\":\"850 kcal\"},\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"Zutaten abwiegen und Teig mischen\",\"text\":\"L\u00f6se 3 g frische Hefe in 390 g Wasser auf. Gib 600 g Mehl in eine gro\u00dfe Sch\u00fcssel, f\u00fcge das Hefewasser hinzu und vermische alles, bis keine trockenen Mehlnester mehr zu sehen sind. Lass den groben Teig zehn Minuten abgedeckt stehen. Streue anschlie\u00dfend 12 g Salz dar\u00fcber und arbeite es gr\u00fcndlich ein. Der Teig darf zu diesem Zeitpunkt noch uneben und etwas klebrig sein. Gib nicht sofort zus\u00e4tzliches Mehl hinein; die Konsistenz ver\u00e4ndert sich durch Ruhe und Kneten.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/pizzateig-selber-machen\/#schritt-1\",\"image\":\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-zutaten.webp\"},{\"@type\":\"HowToStep\",\"name\":\"Den Pizzateig geschmeidig kneten\",\"text\":\"Knete den Teig etwa 10\u201312 Minuten von Hand. Schiebe ihn mit dem Handballen nach vorn, falte ihn zur\u00fcck und drehe ihn etwas. Auf der Arbeitsfl\u00e4che gen\u00fcgt sehr wenig Mehl; eine Teigkarte hilft gegen Ankleben. Der fertige Teig soll weich, zusammenh\u00e4ngend und elastisch sein. Wird er beim Kneten st\u00f6rrisch, lass ihn f\u00fcnf Minuten abgedeckt entspannen und arbeite dann weiter. Mit der Maschine gen\u00fcgt meist eine k\u00fcrzere Knetzeit auf niedriger Stufe; verhindere, dass sich der Teig stark erw\u00e4rmt.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/pizzateig-selber-machen\/#schritt-2\",\"image\":\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-kneten.webp\"},{\"@type\":\"HowToStep\",\"name\":\"Eine Stunde anspringen lassen\",\"text\":\"Lege den Teig in eine ausreichend gro\u00dfe Sch\u00fcssel und decke ihn dicht ab. Lass ihn ungef\u00e4hr eine Stunde bei etwa 20\u201322 \u00b0C stehen. Die Oberfl\u00e4che soll gesch\u00fctzt bleiben; ein trocknendes K\u00fcchentuch allein ist daf\u00fcr oft zu wenig. In dieser Phase muss sich das Volumen noch nicht verdoppeln. Der Teig soll etwas entspannen und die G\u00e4rung beginnen. Bei einer sehr warmen K\u00fcche verk\u00fcrzt sich diese Phase; in einer k\u00fchlen Umgebung kann sie l\u00e4nger dauern.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/pizzateig-selber-machen\/#schritt-3\"},{\"@type\":\"HowToStep\",\"name\":\"Vier Teiglinge formen und kalt reifen lassen\",\"text\":\"Teile den Teig mit einer Teigkarte in vier ungef\u00e4hr 250 g schwere St\u00fccke. Ziehe die R\u00e4nder jedes St\u00fccks behutsam nach unten zur Mitte und forme eine Kugel mit glatter Oberfl\u00e4che. Dr\u00fccke den Teig dabei nicht unn\u00f6tig zusammen. Lege die Kugeln mit der Naht nach unten in leicht bemehlte, dicht schlie\u00dfende Beh\u00e4lter mit Platz zum Aufgehen. Stelle sie f\u00fcr etwa 18 Stunden in den K\u00fchlschrank bei ungef\u00e4hr 4 \u00b0C. Die lange, k\u00fchle Gare geh\u00f6rt zum Zeitplan dieses Rezepts.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/pizzateig-selber-machen\/#schritt-4\"},{\"@type\":\"HowToStep\",\"name\":\"Teig temperieren und den Ofen vorheizen\",\"text\":\"Nimm die Teiglinge etwa zwei Stunden vor dem Backen aus dem K\u00fchlschrank und lass sie abgedeckt bei normaler Raumtemperatur stehen. Sie sollen sich sichtbar lockern und dehnen lassen. Sehr kalter Teig zieht sich beim Formen h\u00e4ufig zusammen. Heize w\u00e4hrend der letzten 45\u201360 Minuten den Ofen mit Backstein, Backstahl oder einem geeigneten umgedrehten Blech auf 250\u2013275 \u00b0C Ober-\/Unterhitze vor. Beachte die Temperaturfreigabe Deines Zubeh\u00f6rs. Beim Backblech ist die untere bis mittlere Schiene ein guter Ausgangspunkt; passe die H\u00f6he an die Br\u00e4unung Deines Ofens an.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/pizzateig-selber-machen\/#schritt-5\"},{\"@type\":\"HowToStep\",\"name\":\"Den Pizzaboden von Hand formen\",\"text\":\"Gib einen Teigling auf die leicht bemehlte Arbeitsfl\u00e4che. Dr\u00fccke mit den Fingerspitzen vorsichtig von der Mitte nach au\u00dfen und lass ungef\u00e4hr 1\u20132 cm Rand weitgehend unber\u00fchrt. Drehe den Teig immer wieder und dehne ihn behutsam auf etwa 28\u201330 cm. Verwende f\u00fcr diesen luftigen Rand kein Nudelholz. Wenn der Teig zur\u00fcckspringt, decke ihn nochmals 10\u201315 Minuten ab, statt kr\u00e4ftiger zu ziehen. Die Mitte soll d\u00fcnn werden, aber keine L\u00f6cher bekommen. Verarbeite und belege die Pizzen einzeln; die \u00fcbrigen Teiglinge bleiben abgedeckt.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/pizzateig-selber-machen\/#schritt-6\",\"image\":\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen-formen.webp\"},{\"@type\":\"HowToStep\",\"name\":\"Tomaten vorbereiten und die Margherita belegen\",\"text\":\"Zerdr\u00fccke 400 g gesch\u00e4lte Dosentomaten mit der Hand oder einer Gabel und schmecke sie mit wenig Salz ab. Beginne mit etwa 2 g Salz f\u00fcr die gesamte Sauce. Sehr w\u00e4ssrigen Saft kannst Du vorher teilweise abgie\u00dfen. Schneide 400 g abgetropften Mozzarella in Streifen oder St\u00fccke und lass ihn im Sieb im K\u00fchlschrank mindestens 30\u201360 Minuten abtropfen; tupfe ihn bei Bedarf trocken. Das l\u00e4sst sich w\u00e4hrend der letzten Teigruhe vorbereiten. Lege den geformten Boden auf einen leicht bemehlten Schieber. Verteile ungef\u00e4hr ein Viertel der Tomaten darauf und lass den Rand frei. Gib etwa 100 g Mozzarella dar\u00fcber. Belege erst kurz vor dem Einschie\u00dfen, damit der Boden nicht auf dem Schieber festklebt. Bei l\u00e4ngeren Backzeiten im 250-\u00b0C-Ofen kannst Du den Mozzarella erst nach den ersten 4\u20135 Minuten zugeben, damit er saftig bleibt.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/pizzateig-selber-machen\/#schritt-7\"},{\"@type\":\"HowToStep\",\"name\":\"Hei\u00df backen und mit Basilikum und Oliven\u00f6l vollenden\",\"text\":\"Schiebe die Pizza auf die hei\u00dfe Backfl\u00e4che. Backe sie je nach Ofen und Unterlage etwa 8\u201312 Minuten, bis der Boden durchgebacken, der Rand gebr\u00e4unt und der K\u00e4se geschmolzen ist. Drehe sie bei ungleichm\u00e4\u00dfiger Br\u00e4unung vorsichtig. Bei 250 \u00b0C oder einem weniger kr\u00e4ftigen Ofen kann es etwas l\u00e4nger dauern. Pr\u00fcfe den Boden, statt nur auf den K\u00e4se zu schauen. Hole die Pizza heraus und gib frisches Basilikum sowie ungef\u00e4hr 5 g natives Oliven\u00f6l extra dar\u00fcber. Das entspricht etwa einem kleinen Teel\u00f6ffel; f\u00fcr die N\u00e4hrwertrechnung z\u00e4hlt die Grammmenge. Backe die restlichen Pizzen ebenso und serviere sie direkt. F\u00fcr vier Pizzen nacheinander planen wir rund 40 Minuten Backzeit.\",\"url\":\"https:\/\/www.organicfarming-italy.com\/pizzateig-selber-machen\/#schritt-8\",\"image\":\"https:\/\/www.organicfarming-italy.com\/wp-content\/uploads\/2026\/11\/pizzateig-selber-machen.webp\"}],\"datePublished\":\"2026-11-05T18:00:19+01:00\",\"dateModified\":\"2026-11-05T18:00:19+01:00\"}<\/script>\n<script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"@id\":\"https:\/\/www.organicfarming-italy.com\/pizzateig-selber-machen\/#faq\",\"inLanguage\":\"de-DE\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Welches Mehl ist gut zum Pizzateig selber machen?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Verwende ein f\u00fcr Pizza und l\u00e4ngere Teigf\u00fchrung geeignetes Weizenmehl Tipo 00 oder Tipo 0. Die Typenzahl allein sagt wenig \u00fcber die Backst\u00e4rke. Ein backstarkes Weizenmehl Type 550 ist eine m\u00f6gliche Alternative; je nach Mehl musst Du die Wasserzugabe etwas anpassen.\"}},{\"@type\":\"Question\",\"name\":\"Wie lange muss dieser Pizzateig gehen?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Plane eine Stunde bei etwa 20\u201322 \u00b0C, anschlie\u00dfend 18 Stunden im K\u00fchlschrank bei ungef\u00e4hr 4 \u00b0C und danach ungef\u00e4hr zwei Stunden abgedeckt bei Raumtemperatur. Entscheidend ist, dass die Teiglinge gelockert und gut dehnbar sind. Sehr kalter oder warmer Teig kann einen anderen Zeitbedarf haben.\"}},{\"@type\":\"Question\",\"name\":\"Wie viel Hefe braucht man f\u00fcr 600 g Mehl?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"F\u00fcr die hier beschriebene K\u00fchlschrankf\u00fchrung verwenden wir 3 g frische Hefe oder ungef\u00e4hr 1 g Trockenhefe f\u00fcr 600 g Mehl. Die Hefemenge ist auf diesen Zeit- und Temperaturplan abgestimmt. F\u00fcr einen schnellen Teig am selben Tag brauchst Du eine andere F\u00fchrung.\"}},{\"@type\":\"Question\",\"name\":\"Muss Oliven\u00f6l in italienischen Pizzateig?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In diesem Grundteig verwenden wir nur Mehl, Wasser, Hefe und Salz. Oliven\u00f6l ist daf\u00fcr nicht n\u00f6tig. F\u00fcr andere italienische Teigvarianten kann \u00d6l sinnvoll sein. Hier geben wir es in kleiner Menge auf die fertig gebackene Margherita.\"}},{\"@type\":\"Question\",\"name\":\"Kann ich Pizzateig selber machen ohne K\u00fcchenmaschine?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Ja. Vermische die Zutaten in einer Sch\u00fcssel und knete den Teig ungef\u00e4hr 10\u201312 Minuten von Hand. Eine Teigkarte und kurze abgedeckte Ruhepausen helfen bei klebrigem Teig. Zus\u00e4tzliches Mehl nur sparsam verwenden.\"}},{\"@type\":\"Question\",\"name\":\"Warum zieht sich mein Pizzateig immer wieder zusammen?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"H\u00e4ufig ist der Teig noch zu kalt oder nicht ausreichend entspannt. Lass ihn abgedeckt weitere 10\u201315 Minuten ruhen und forme ihn dann behutsam weiter. Kr\u00e4ftiges Ziehen oder ein Nudelholz l\u00f6sen die Ursache nicht und k\u00f6nnen den gew\u00fcnschten luftigen Rand beeintr\u00e4chtigen.\"}},{\"@type\":\"Question\",\"name\":\"Muss man den Sugo f\u00fcr Pizza Margherita vorher kochen?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"F\u00fcr dieses Rezept nicht. Zerdr\u00fccke gesch\u00e4lte Dosentomaten und schmecke sie mit wenig Salz ab. Entferne bei Bedarf einen Teil des sehr d\u00fcnnen Safts und verteile die Sauce sparsam auf dem Boden. Eine stark gew\u00fcrzte oder lange gekochte Pastasauce ist nicht erforderlich.\"}},{\"@type\":\"Question\",\"name\":\"Welcher K\u00e4se eignet sich f\u00fcr Pizza Margherita?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Kuhmilch-Mozzarella bzw. Fior di latte passt gut. Schneide ihn vorab und lass ihn im K\u00fchlschrank gr\u00fcndlich abtropfen. B\u00fcffelmozzarella ist ebenfalls m\u00f6glich, kann aber mehr Wasser abgeben. Bei l\u00e4ngerer Backzeit im Haushaltsbackofen hilft es, den K\u00e4se erst nach einigen Minuten zuzugeben.\"}},{\"@type\":\"Question\",\"name\":\"Wie lange backt die Pizza im normalen Backofen?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rechne auf einer gut vorgeheizten Backfl\u00e4che bei 250\u2013275 \u00b0C Ober-\/Unterhitze mit ungef\u00e4hr 8\u201312 Minuten je Pizza. Je nach Ofen, Unterlage und Belag kann es l\u00e4nger dauern. Der Boden muss durchgebacken sein; geschmolzener K\u00e4se allein ist kein verl\u00e4sslicher Garindikator.\"}},{\"@type\":\"Question\",\"name\":\"Kann ich selbst gemachten Pizzateig einfrieren?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Ja. Teile den Teig nach der ersten Stunde Ruhe in Kugeln und friere sie einzeln luftdicht verpackt ein. Taue sie \u00fcber Nacht abgedeckt im K\u00fchlschrank auf und lass sie vor dem Formen ungef\u00e4hr zwei Stunden bei Raumtemperatur entspannen. Pr\u00fcfe zus\u00e4tzlich, ob sie ausreichend gelockert und dehnbar sind.\"}}]}<\/script>\n","protected":false},"excerpt":{"rendered":"<p><strong>Make Your Own Pizza Dough \u2013 Authentic Italian with Margherita<\/strong><\/p>\n<p>Make your own pizza dough with little yeast and a long cold fermentation in the fridge: the Italian basic recipe for 4 pizzas \u2013 with instructions for Pizza Margherita.<\/p>\n","protected":false},"author":4223,"featured_media":1010945,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[600],"tags":[972,618,618],"class_list":["post-1010944","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina-della-nonna","tag-make-your-own-pizza-dough","tag-olive-oil"],"_links":{"self":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/posts\/1010944","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/users\/4223"}],"replies":[{"embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/comments?post=1010944"}],"version-history":[{"count":2,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/posts\/1010944\/revisions"}],"predecessor-version":[{"id":1010948,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/posts\/1010944\/revisions\/1010948"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/media\/1010945"}],"wp:attachment":[{"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/media?parent=1010944"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/categories?post=1010944"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.organicfarming-italy.com\/en\/wp-json\/wp\/v2\/tags?post=1010944"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}