A soft, chewy pizza crust with a crisp edge is not hard to make at home. A few details decide the result: the amount of water, a spoon of olive oil, kneading, resting time and a hot oven.
Why olive oil makes dough softer
Adding one or two tablespoons of olive oil to the dough has three clear effects:
- Softer, more tender crumb: the fat coats the flour proteins and keeps the dough from getting too tough.
- More moisture: the crust stays moist and does not dry out quickly after baking.
- Better flavor: olive oil adds a rounded, pleasant taste to pizza and bread.
Basic dough for two pizzas
- 3 cups (about 375 g) bread flour or all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt and 1 teaspoon sugar
- 1 cup (240 ml) warm water
- 2 tablespoons olive oil
Method
- Mix the flour, yeast, salt and sugar. Add the water and oil and stir into a shaggy dough.
- Knead for 8 to 10 minutes until smooth and slightly sticky.
- Cover and let it rise in a warm place for 1 to 1.5 hours, until doubled.
- Divide in two, stretch gently by hand and add the toppings.
- Bake at the highest oven temperature, 230 to 250 degrees Celsius, for 10 to 14 minutes.
Secrets for the best crust
- Do not add too much flour while kneading; a slightly sticky dough gives a softer crust.
- Let it rest. A slow rise in the refrigerator overnight gives better flavor.
- Preheat the baking tray or stone so the bottom cooks quickly.
- Go light on toppings so the crust bakes through.
- Use warm, not hot, water so the yeast stays alive.
The same dough also works well for focaccia and soft flatbreads.
