Pizza dough


An easy pizza dough for those who love thin dough and not like bread. Our materials are simple, and we can improvise with whatever materials our refrigerator has.


  • 500 g hard flour
  • A little cornflour for the opening
  • Or sachet of yeast
  • 250 g of lukewarm water
  • A pinch of salt
  • 2-3 k in olive oil


  1. Take a little water (from 250g), a little sugar and a little flour and activate the yeast. (wait around a quarter in a warm place)
  2. While waiting for a bowl to activate, add the flour, salt and oil and create a dent in the middle.
  3. Once it is ready, we throw it in the depression and we slowly take our flour together with the rest of the warm water until it becomes a firm dough but also malleable.
  4. Grease or flour a bowl and place the dough inside to rest. Pour very little olive oil on it to prevent it from drying out.
  5. Put a film in the bowl and a towel and leave it for an hour in a warm place or 2 hours at room temperature. When the hour has passed and our dough is ready, divide it into 3 equal parts (if we want our dough thinner) or into two parts (if we want our dough thicker) for a 32 cm pizza pan.
  6. We open it either with our fingers by pressing it in circular movements, or with the rolling pin if we want it crisp.
  7. We do not make it bigger than the bottom of the pan, and our filling should be up to one point before the end of the dough.
  8. For a wonderful baking, place oil paste and between the dough and the oil paste, sprinkle with corn flour.
  9. Bake in a strong oven until our ingredients are golden brown

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