📖 A STORY OF FLOUR AND PASSION

Pizza, as we know it today, was born in Naples, Italy 🇮🇹, but its roots go all the way back to ancient Egypt, where people were already baking flatbreads. The Neapolitan dough became iconic when Italians started baking it with tomatoes, olive oil, and later, mozzarella. Boom! 🍅🧀 A global classic was born.

Nowadays, everyone has their favorite version, but it all starts with a good homemade dough. Don’t worry — you don’t need to be a professional pizzaiolo. You just need hunger, flour, and lots of heart. 😋

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📝 INGREDIENTS

(For 2 medium pizzas or 1 extra-happy giant one 😆)

• 500 g all-purpose or bread flour

• 1 tsp salt 🧂

• 1 tsp sugar

• 7 g dry yeast (1 standard packet)

• 300 ml warm water (not cold, not boiling — think grandma’s hug temperature 💞)

• 2 tbsp extra virgin olive oil

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👩‍🍳 STEP-BY-STEP – MADE WITH LOVE

1️⃣ Activate the Yeast

In a bowl, mix the warm water with sugar and yeast. Let it sit for 10 minutes until it bubbles like magical lava 🌋.
If it doesn’t bubble... the yeast is too old — time to say goodbye!

2️⃣ Make the Dough

In a large bowl, add the flour and salt (keep salt away from the yeast at first — they’re not besties yet 😅).
Add in the yeast mixture and olive oil.
Mix with a spoon, then knead by hand for 10 minutes, until the dough is soft, elastic, and barely sticky.

3️⃣ First Rise: Dough’s Power Nap 💤

Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean cloth and let rest in a warm place for 1 hour, or until it doubles in size like a birthday balloon 🎈.

4️⃣ Time to Roll!

Once it’s doubled, punch the dough gently to release the air (give it a few loving taps 💕).
Divide into two parts if making two pizzas.
Roll out each piece on a floured surface with a rolling pin or your hands until you get your perfect round base.

5️⃣ Optional Pre-Bake (for extra crispiness)

Pre-bake your pizza base for 5 minutes at 220°C (428°F) without toppings if you like a crunchier crust.

6️⃣ Add Toppings and Bake!

Top with sauce, cheese, pepperoni, olives, pineapple (if you’re a rebel 😆), mushrooms, or whatever you love!
Bake for 10–15 minutes in a preheated oven at 220°C, until the crust is golden and the cheese is bubbling with joy 🧀🔥.

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🍕 APPROX. NUTRITION FACTS (Per 100 g of dough)

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😅 A PIZZA STORY

Once, I tried to impress a date with my “gourmet homemade pizza.” I mixed everything with love… but accidentally swapped sugar for salt 😱.
The dough turned out saltier than my ex and twice as hard.
We ended up ordering pizza — from an actual pizzeria! 🍕🤣
Lesson learned: more love, less salt.

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💡 CHEESY GOLDEN TIPS 🧠🧀

• Add dried herbs (oregano, garlic powder, basil) to the dough for a true Italian flair 🇮🇹

• You can freeze the risen dough — wrap well and use within a couple of weeks ❄️

• Use baking paper or dust your tray with cornmeal to prevent sticking

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🍽️ LOVE IS THE SECRET INGREDIENT

This homemade pizza dough isn’t just a recipe… it’s an experience that fills your kitchen with irresistible aromas and your soul with joy! 💛 Whether you top it with mozzarella, pineapple, or whatever’s in the fridge, your pizza will be special — because you made it with your own hands. 🍕👐✨

Want the gluten-free, whole wheat, cauliflower crust, or Chicago-style deep dish version? Just say the word — I’ve got your back! 😄