Base dough pizza bottom

1 pizza 30 cm


200 gr flour convert conversion

1 dl convert conversionlukewarm milk

1/2 small sachet dried yeast

1 teaspoon sugar


3 tablespoons olive oil

(1 tablespoon onion powder, oregano, parsley, garlic powder, chives)


rolling pin (or bottle)


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's Recipe pages - pizza recipes, Italian, basic recipe

Preparation in advance:

Mix the milk ( 35C/95F), sugar and yeast and let rest 10 minutes.

Sift the flour in a bowl. Make a little hole in the middle and add milk/yeast mixture.

Stir the milk from the middle into the flour. Add salt and olive oil. (For a delicious tasting bottom add the herbs.)

Knead well to a smooth, non sticking dough (add optional: 1 3 tablespoons milk if to dry or little flour if the dough sticks to your hands). Let the dough, in a covered bowl, rise about 30 minutes to 1 hour on a warm spot until the dough has doubled. (Use that time to prepare the garnish.)

How to prepare:

Knead the dough one minute well and make a ball.

Roll the ball on a flour dusted workspace to a very thin (2 mm/0,1 inch thick) circle of 30 cm. Place the pizza crust bottom on a baking sheet (just roll it onto the rolling pin and unroll on the sheet) and let rise on a warm spot for 20 30 minutes.

Preheat the oven to 250C/480F (fan oven 225C/440

F). Garnish the pizza crust bottom and bake for 12 15 minutes

(Tip: You can also bake ungarnished pizza's with just tomatosauce, freeze and garnish when used).

First published: April 12, 2003, Netherlands
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