• Cristiana

Your perfect pizza dough

Aggiornato il: feb 22

I can humbly consider myself quite strong in making my homemade pizza dough, as I've done it a good amount of times I seriously cannot remember how many. All I can tell is that I've living by my own for 8 years, and Matt asks for pizza almost every weekend so... You can do the count :)

I developed this recipe that I'm satified with, it is really light and doesn't make you feel bloated. I have some problems with the yeast, which I should avoid, but I found this pizza dought very easy to digest every time I make it.

So, today I'm gonna share with you my tricks to make your perfect pizza. I assure you, this will make you feel very proud of yourself.

I hardly found something more satifying then making pizza at home.

There is something poetic about putting together flour, water, salt and a little bit of yeast and creating a round and smooth ball as if by magic.

Plus, it's a natural anti-stress.

Wether you're nervous or angry with your children, your boss, partner or dog, just sink your hands in water and flour, and you will be too busy trying to detach the batter from your fingers than to think about the reason why you were so angry.


With these doses you will obtain two pizzas 25 cm diameter / about 9-10 inches.

We usually have one each, me and Matt.

For the dough:

  • 3 cups + 4 tbsp / 400gr flour - I used half Kamut and half all-purpose

  • 1 cup / 250ml water

  • 1/2 tsp dried yeast

  • 1 tsp salt

For the filling:

  • Tomato sauce. My two fav italian brands are Mutti or Petti - super!

  • 1 mozzarella (vegan for a totally plant based recipe)

  • 5-6 dried tomatos per person

  • 1 zucchini sliced and previously sauté in a pan

  • Salt and dried oregano



  1. Prepare the flour into a bowl. Dissolve the dried yeast in 2 tbsp water for 10 minutes. After that, put into the flour. Mix it a little bit with one hand

  2. Dissolve the salt in a second big bowl with the remaining water. Remember that salt must always be in contact with water first, not flour

  3. Pour the flour in 3 steps and stir it with one hand until all the water has been absorbed. Since it depends on the humidity of your kitchen and on the season, it is possible that you'd use all the flour or not. So that's why I strongly suggest not to put it all in one step, but adding it a little at a time. Remember that flour must be added to water, not the contrary

  4. Now add the oil

  5. Once the mixed ingredients form a rough dough scrape out the dough onto a well dusted surface and knead for 15-20 minutes until the dough is well combined. I know 20 minutes sounds like an eternity, but the real secret for a soft dough is to work it hard and long. Tip: if you beat hard the dough on the table, it'd be like kneading it for 10 minutes.

  6. Put back into the bowl and cover with cling film and leave overnight to rise until doubled in size


  1. Preheat the oven to 240°C / 450 °F

  2. Divide the dough into two smaller portions of about 250 gr / 8.8 oz

  3. Roll out the dough using a rolling pin into two round pizzas of 25 cm diameter / about 9-10 inches, and place them onto two baking sheets

  4. You can put whatever you like on your pizza. I'm gonna bake a very classic one, so I added on the surface 2-3 tbsp of tomato sauce, a half sliced mozzarella per pizza, a pinch of salt and a sprinkling of dried oregano

  5. Bake your pizza when the oven is very very hot, tha'ts really important as the pizza cooks at a high temperature and for a short period of time. It'll only take 15 minutes until you'll see a light brown surface on the mozzarella

  6. Serve with a turn of extra virgin olive oil, some sliced of zucchini previously sauté in a pan, and some pieces of dried tomato

Final tip: each liter (5 cups) of water it takes 1,6 kg (3.5 pound) flour and you'd get 8 pizzas.

Enjoy your own homemade pizza!

Should you try this at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :) Love & Enjoy.

Cristiana & the Cabbages

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