Basic doughs
Italian pizza dough - 6 hours of leavening
  • Difficulty;
  • Preparation time
    Over 2 hours
  • Cooking time
    30 minutes
  • Portions
  • Baking tin size
    Baking tin size
    Oven tray
  • Diet recipe
  • Vegan recipe
  • Vegetarian recipe
  • Without eggs
    No eggs
  • Without cooking
    No cook


Italian pizza dough - 6 hours of leavening recipeA great dough for a great pizza! The perfect choice when you decide to make pizzas for dinner with your family!

6 hours of leavening, neither too many, nor too few, the right, "the minimum" to use not much yeast and obtain a well-blended pizza. Often even in a pizzeria the doughs have only 6 hours of leavening (even when they write or say 24h) and even there the result is absolutely pleasant. Obviously the difference between a good pizzeria and our home is cooking. The wood oven always wins, but we assure you of a delicious pizza (crispy and well-leavened) even in the classic domestic oven.

When you don't have many hours available, as in our case, we recommend using a simple flour that has an excellent yield in the leavened products. It is also possible to use a whole wheat flour, but it will tend to be less high and also less elastic.

As for the YEAST it is not necessary to obtain the mother yeast for these types of dough, but it is certainly useful to know how to choose a good beer yeast. Rely on known brands, do not use expired yeasts and, remember that a fresh pack of beer yeast (0,9 oz (25 g)) corresponds to a sachet of the dehydrated one (about 0,6 oz (16 g)).


Servings for two round pizzas:
  • 17,6 oz (500 g) of flour 0
  • 12,3 oz (350 g) of warm water (not cold)
  • 0,07 oz (2 g) of dehydrated beer yeast (or 0,2 oz (6 g) of fresh yeast)
  • 1 tablespoon of salt (about 0,4 oz (12 g))
  • Half cup of extra virgin olive oil (0,5 oz (15 g))

Servings for two pizzas in the pan:
  • 24,7 oz (700 g) of flour 0
  • 17,6 oz (500 g) of warm water (not cold)
  • 0,1 oz (3 g) of dehydrated beer yeast (or 0,3 oz (8 g) of fresh yeast)
  • 1 tablespoon of salt (about 0,6 oz (17 g))
  • Just over half a cup of extra virgin olive oil (0,7 oz (20 g))


  1. In a bowl, dissolve the yeast in the warm water. Also add the extra virgin olive oil and slowly all the flour.
  2. Bowl with warm water, yeast and extra virgin olive oil Adding flour to the bowl with water and yeast
  3. With a simple spoon, start mixing. When all the ingredients come together, add the salt and continue to form a rustic sticky loaf. Cover and rest for 15 minutes.
  4. Dough phase with kitchen spoon Creation of a coarse dough
  5. After 15 minutes, lightly flour the surface and make a few folds. Cover and wait another 15 minutes.
  6. First leavening of the dough Fold the dough several times on itself
  7. Redo the creases, cover and wait another 15 minutes.
  8. Repeat the folds of the dough for the third time and let rest another 15 minutes.
  9. Second leavening of the dough Fold the dough several times on itself
  10. Finally divide the dough into two well oiled bowls. Cover well and let rise for at least 5 hours.
  11. Division of the leavened loaf into two equal loaves Loaves separated in two bowls
  12. After 5 hours the loaves are ready to be rolled out. Do not use a rolling pin, gently spread the dough with your fingers on the baking sheet lined with parchment paper and greased with a drizzle of oil.
  13. Well leavened dough Dough spread with fingers and seasoned
  14. Once seasoned, cook your pizza at about 220°C first on the lowest shelf with only the base dressing (for example tomato sauce or a vegetable soup) for the time necessary for it to brown down. Then you can season the pizza and cook it on a high shelf until the cheese melts or the edges brown.
  15. Well cooked pizza fresh from the oven Slice of pizza with good honeycomb

In this recipe we have used

User Rating: 5 / 5

Star ActiveStar ActiveStar ActiveStar ActiveStar Active