Mix for 3 minutes, cover with a damp cloth and leave for an hour to rest.

After one hour, add yeast and salt and knead for 15 minutes (on slow speed if using a machine). Put in a lightly oiled bowl, cover and let leaven for at least 2 hours.

Lightly massage the air out of the dough. Divide in pieces of more or less 250g each and shape into balls. Cover and leave on a floured surface for at least 45 minutes.

Roll out to size with a pin or use hands.


The recipe is for a fairly standard (salt) dough. The particularities of this recipe is taken from Morten Schakenda.


Use a pizza stone and the highest temperature your oven can muster.

Margherita and variations


Prosciutto cotto e cipolla

Prosciutto crudo e ruccola

Crosta ripiena (filled crust)

For the filling:

Around the flat pizza dough make a band of filling making sure to leave some space aroud the edge for wrapping.

Make another band of water on the inside of the filling, use your fingers and lightly brush it onto the dough.

Wrap the leftover edge inwards and over the filling making sure to depress it lightly into the watery dough surface.

You can pre-bake the dough for 30sec-1min before you continue.


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