We like to bake our own pizzas (ok, they are called pizze in plural). But to bake your own pizza, you need a good pizza dough. I have tried several through the years, but no one has given me a better crust than the one from kvalimad.dk

Kvalimad, has different options depending on how good you are to plan ahead, but I really like his start in the morning dough.

10 hour pizza dough

Makes 4 thin crust pizze.

Ingredients:

625-650 g all-purpose flour
450 ml (17/8 cups) water
50 ml olive oil
2 teaspoons (14 g) salt
3 g live yeast or about ¼ teaspoon dry yeast

Directions:

Dissolve the yeast in the water, if using dry yeast sprinkle a few pinches sugar in the water too. Add the rest of the ingredients and knead the dough for about 5 minutes in a stand mixer. (Knead a little longer if kneading by hand). The dough should now be somewhat sticky and elastic.

Cover the bowl with plastic wrap and let the dough rise for about 8 hours on the kitchen counter.

Pour the dough onto a lightly floured workspace, fold the dough over 3-4 times and divide the dough into 4 rounds

Sprinkle the rounds with flour and let them rise for another 2 hours, covered.

Now the dough is ready to use.

The One Hour Dough

Makes 4 thin crust pizze.

This dough works, but it won't have the same crust and flavor, but it's still better than a frozen pizza from the grocery store.

Ingredients:

625-650 g all-purpose flour
450 ml (17/8 cups) water
50 ml olive oil
2 teaspoons (14 g) salt
1 tablespoon vinegar
12 g live yeast or about 3 g dry yeast

Directions:

Dissolve the yeast in half of the water in the bowl of the stand mixer. If using dry yeast sprinkle a few pinches sugar in the water too.

Bring the rest of the water to a boil. Add oil, salt and vinegar to the bowl with half of the flour. Mix in half of the hot water. Add the rest of the flour and knead the dough for about 10 minutes in the stand mixer. Put the hot water into the mixing bowl for the stand mixer. (Knead a little longer if kneading by hand). The dough should now be somewhat sticky and elastic.

Cover the bowl with plastic wrap and let the dough rise for about 30 minutes on the kitchen counter.

Pour the dough onto a lightly floured workspace, fold the dough over 3-4 times and divide the dough into 4 rounds

Sprinkle the rounds with flour and let them rise for another 30 minutes, covered.

Now the dough is ready to use.

Source: Kvalimad.dk