Pizza dough


1 Kg of flour (either 100% Farina Mulino Caputo "Pizzeria" or 100% Farina Mulino Caputo "Cuoco" or 50% Farina Mulino Caputo "Cuoco" + 50% Farina Mulino Caputo "Classica")
650 gr of water
10 gr of salt
~1-2 gr of dry yeast (In case you use fresh yeast 3-5gr)
10-15 gr olive oil

Please note: for a standard oven tray (40cmx30cm) you need 380-400gr of flour


Put the yeast and the flour in a bowl and stir for a few seconds in order to mix everything and also oxygenate the flour.

Then pour the water: we suggest to start with half of the total and when the water is absorbed  start adding the other half a little at a time, continuing to knead.

About 3/4 of the water, add the salt and continue to knead. Once the water is finished and when a homogeneous mixture is obtained, add the olive o il and continue to knead for a few minutes.

Finally transfer the dough to the work surface and work it with your hands until it is smooth and homogeneous.

Once you have a nice smooth dough, let it rest on the work surface for 15/20 minutes, covering it with the bowl. Once rested, give it a small fold: imagine that the sphere is divided into 5 parts, take the end of each one, pull it gently and fold it back towards the center, then give it the shape of a sphere. Transfer the dough thus formed into a bowl, cover with film (not in contact).

In total, work the dough 15-20min max, no more.

As final step: work the dough with your hands giving a round shape, then leave the dough to relax for 1 hour (covered) at room temperature. After this time put the dough in the fridge until the morning (always covered with the film not in contact). 

The following morning: take the dough out of the fridge and leave it at room temperature for 60-90 min (in summer a bit less in winter a bit more). Then work a bit the dough to release the air and prepare the "panetti" of 600gr each and put each of them in a rectangular Tupperware (where you have spread a bit of olive oil inside before putting the dough).

Put back the "panetti" (little balls) in the fridge (covered) and take them out 60-90min before putting them on the tray - giving them a  square pizza shape - and cooking the pizza (again, in summer bit less in winter a bit more).

How to cook it

In a normal oven, put it at MAX temperature (for example, our normal V-Zug oven goes up to 270 degrees). Put it "static" or use the "pizza plus" functionality if available.

Cooking time: 5 min with only tomato sauce on top. Then you take it out and you add mozzarella and the other stuff that you want to put on and back in the oven for another 4-5 min.

It depends on the oven but usually the tricky part is making sure that the bottom layer is cooked. Keep an eye on it 😉

Last suggestion: take the mozzarella out of the fridge 1 hour before cooking the pizza. Cut it in slices or small cubes and put it in a bowl with kitchen paper. The goal is to have the mozzarella releasing a bit of liquid. In this way it will not lose it on the pizza when you cook it.

Some of our favourite toppings are:

Products from this recipe

Farina Mulino Caputo Rossa - Cuoco - Long fermentation (Flour / Mehl)- 1 Kg or 5 Kg

From SFr. 4.80

Farina Mulino Caputo - Pizzeria - Long fermentation - Flour / Mehl - 1 or 5 Kg

From SFr. 4.90

Lievito secco 100% italiano / dry yeast - Mulino Caputo - 100 gr

SFr. 6.90

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